Tonight, treat yourself to a crunchy and gooey Reuben sandwich. A traditional Reuben consists of corned beef, sauerkraut, Russian dressing, and Swiss cheese served panini-style on rye bread. However, this modern variation serves the sandwich on focaccia. Instead of sauerkraut, it throws quick-pickled green cabbage between the bread. The resulting sandwich is seriously delicious, I've enjoyed it three times in the past week! Check out the recipe now.
The Reuben is such a classic American sandwich that two people claim to have invented it: Reuben Kulakofsky of Omaha, NE, who enjoyed the sandwich at a weekly poker game, and New York deli owner Arthur Reuben, who said he first made the sandwich around 1914.
Who first grilled up that savory stack of rye bread, corned beef, sauerkraut, Swiss cheese, and Russian dressing, we'll probably never know. But that won't stop me from enjoying an endless parade of Reuben recipes, from pastrami to tempeh. Of course, it's hard to beat a good, old-fashioned corned beef Reuben, grilled on rye bread that's buttered to perfection. So try this classic recipe