The origin of the Reuben sandwich is debated with some saying it was invented in Omaha, Nebraska, and others claiming it was first made in New York. The most popular historic explanation gives the credit to Arnold Reuben, a deli owner in New York, who was said to make the first Reuben sandwich in 1914. The other version points to Reuben Kulakofsky, a grocer in Omaha, Nebraska, who is said to have created the first Reuben sandwich in 1925 with members of his weekly poker group. Either way the Reuben sandwich, made with corned beef, sauerkraut, swiss cheese, and dressing on rye bread, is an American classic that has been enjoyed for many years.
Recipe Servings: 1
Ingredients
- 1 Tbsp butter
- 2 slices rye bread
- 8 oz corned beef, cooked and thinly sliced
- ½ cup sauerkraut, drained
- 2 slices Swiss cheese
- 1 Tbsp Thousand Island dressing
Directions
- Melt the butter in a skillet over medium heat.
- Add the slices of bread to the skillet and top each one with a slice of cheese. Cook the bread until it is golden brown on one side and the cheese is melted.
- Remove the bread from the skillet and set it aside.
- Place the slices of corned beef into the skillet, still set over medium heat.
- Warm the corned beef on both sides until it is heated through.
- Push the beef to the side of the skillet and add the sauerkraut to the pan.
- Heat the sauerkraut for 2–3 minutes before flipping it to warm the other side.
- Transfer the meat to one of the slices of bread, placing it on top of the melted cheese.
- Place the warmed sauerkraut on top of the meat, pour the Thousand Island dressing over the sauerkraut, and sandwich it together using the remaining slice of bread, placing it cheese-side down.
- Slice the sandwich in half and serve warm.
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