Having made a great loaf of Rye Bread, we chose to make the Ultimate Rueben sandwich. It started out early in the morning when we went to the store to find the ingrtedients we needed as soon as the deli opened. We found great pastrami, and had it sliced paper thin. Most Rueben’s fall flat with the Russian Dressing. I chose not to!
Mix:
- ½ cup mayo
- 2 tbsp ketchup
- 1 tbsp Dijon
- 1 tsp Worcestershire
- 1 tbsp finely chopped shallot
- 1 tbsp chopped pickles (or relish)
- Squeeze of lemon
- Black pepper
And let it sit 15–30 min in order to wake up.
Next, the Sourkraut. Most people ruin Reubens here.
Not me!
- First I drained it
- SQUEEZED it dry (seriously—like wringing a towel)
- Quick sauté in butter + pinch caraway seeds
To get it warm, and slightly toasty—not wet and sour sludge.
Next, the meat.
Game changer:
- Steam or gently warm it (NOT microwave dry)
- A splash of water, covered pan, low heat
Hot + moist = sandwich magic
Finally, build it right
On my excellent rye bread:
- Butter outside of bread
- Inside layer:
- Swiss cheese
- Meat (generous…be honest with yourself)
- Kraut
- Dressing
- More Swiss
Cheese on both sides = glue + melt
- Medium-low heat
- Press gently (don’t smash it flat)
- Flip once
Looking for deep golden, slow melt
Not rushed. Not burnt
It is an absolutely brilliant sandwhich!
My Life: A Memoir 