Where have Reuben all my life?
One wonderful sandwich, three different varieties
Not everyone agrees on the exact recipe for a Reuben, but there are a couple of key components that folks seem to agree upon: sauerkraut and Swiss cheese. The meat can be either corned beef or pastrami, the bread can be rye or otherwise, and dill pickle slices can be either added or omitted.
The spread is also a point of contention, with one camp choosing Russian dressing, another choosing Thousand Island dressing and yet another Dijon mustard. All three of these recipes call for Thousand Island, but feel free to substitute either of the others if you prefer it. More important than a firm definition is ensuring that whatever sandwich combination you choose is one you’ll be happy to eat.
Our Reuben Panini takes the classic approach to fillings, while our Reuben Burgers draw inspiration from the classic deli sandwich. Our Chicken Reuben omits the bread but keeps many of the fillings, using chicken as a meat instead of the deli standards. Such changes might turn heads at a lunch counter, but part of the joy of cooking at home is the freedom to try new things.
Reuben Panini
1/2 cup (125 mL) Thousand Island salad dressing 8 slices French bread, 1/2 inch (1.25 cm) thick 16 thin slices deli corned beef or pastrami 1 can (14 oz/398 mL) sauerkraut, drained and squeezed dry 2 to 3 dill pickles, sliced lengthwise 8 slices deli Swiss or provolone cheese Softened butter
Preheat panini maker. Spread salad dressing evenly over one side of 4 bread slices. Top each with corned beef, sauerkraut, pickles and cheese, dividing equally. Cover with remaining bread slices. Spread butter evenly over top and bottom of each sandwich.
Grill sandwiches in batches in panini maker according to manufacturer’s instructions until sand- wiches are golden brown, grill marked and cheese is melted. Serves 4.
Cook’s Note: Thousand Island salad dressing can be easily found in the grocery store. Alternatively, to make your own Thousand Island salad dressing, combine 1/2 cup (125 mL) mayonnaise, 1/2 cup (125 mL) chili sauce and 1/4 cup (50 mL) sweet pickle relish until blended. May be refrigerated for up to 3 days. Makes 1 1/3 cups (325 mL).
Reuben Burgers
1 1/2 lb (0.75 kg) lean ground beef 1 cup (250 mL) soft fresh bread crumbs 1/3 cup (75 mL) Thousand Island salad dressing 1 tsp (5 mL) seasoned salt 1/4 tsp (1 mL) freshly ground pepper 1/3 cup (75 mL) Thousand Island salad dressing 12 slices rye bread, buttered and lightly grilled 1 1/2 cups (375 mL) sauerkraut, drained and squeezed dry 6 slices deli Swiss cheese
Combine beef, bread crumbs, 1/3 cup (75 mL) salad dressing, seasoned salt and pepper. Shape mixture into 6 oval-shaped patties. Grill patties over medium heat on natural gas barbecue until completely cooked. Spread 1/3 cup (75 mL) salad dressing over one side of 6 bread slices. Top with sauerkraut, patties and cheese. Cover with remaining bread slices. Serves 6.
Cook’s Note: The rye bread for these burgers should be grilled just until grill marks appear.
Chicken Reuben
6 boneless skinless chicken breasts 1/8 tsp (0.5 mL) freshly ground pepper 1 jar (500 mL) wine sauerkraut, drained and squeezed dry 1 1/4 cups (300 mL) light Thousand Island salad dressing 1 1/2 cups (375 mL) shredded Swiss or Gouda cheese
Place chicken in a single layer in a greased 9x13 inch (23x33 cm) baking dish. Sprinkle with pepper. Top with sauerkraut. Pour salad dressing over sauerkraut. Bake, covered, at 400˚F (200˚C) for 45 minutes or until chicken is cooked through. Remove baking dish from oven. Uncover and baste chicken with pan juices. Sprinkle cheese over chicken. Continue baking, uncovered, for 5 minutes or until cheese is melted. Serves 6.