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Sandwiches & wraps

The Reuben
There are at least four versions of how the Reuben sandwich came to be. Arnold Reuben, the proprietor of Reuben's Restaurant in New York, claimed to have created it in 1914 for actress Annette Seelos when she came in looking for something heartier than his menu offerings. Reuben Kulakofsky, a wholesale grocer in Omaha, Neb., said he invented it in 1922 with his poker buddies, one of whom later put it on the menu of his restaurant.Still another, Jacob Reuben, a butcher and deli owner in New York, took credit. And then there's William Hamerly, a New York accountant, who professed to have come up with the combo and named it for Arnold Reuben, whom he admired for his generous gifts to charities. The controversy may never be resolved, but there's virtually no argument about the traditional ingredients. A Reuben is made with Russian dressing, corn beef, Swiss cheese, and sauerkraut. Any substitutions and it's simply not a Reuben.
1/3 cup reduced-fat mayonnaise
2 Tbsp. ketchup
1 tsp. prepared horseradish
1 tsp. worcestershire sauce
1 tsp. fresh lemon juice
2 Tbsp.unsalted butter
8 slices pumpernickel or rye bread
1/2 cup homemade (or store-bought) Russian dressing
8 slices swiss cheese (about 6 oz.)
1 cup sauerkraut, drained well
1 lb thinly sliced corned beef
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The Reuben

The Reuben

The Reuben
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:5 minutes
1. Make Russian dressing. Place all dressing ingredients in a small bowl and mix thoroughly. Cover and refrigerate up to a week. If dressing separates, stir well before using.
2. Melt butter in a large nonstick skillet over medium heat. Remove from heat; brush one side of each piece of bread with melted butter.
3. On unbuttered sides of bread, spread 1 Tbsp. Russian dressing. Top half the bread with 1 slice of Swiss cheese, then 1/4 cup sauerkraut, then 1/4 lb. corned beef, then another slice of cheese. Top with remaining bread, butter side facing out.
4. Place two large nonstick skillets over medium heat. Add 2 sandwiches to each pan and cook until cheese has melted and bread has darkened, about 4 to 5 minutes. Serve immediately.
Source: Hannaford fresh Magazine, July - August 2008