To shape: Using lightly floured rolling pin, roll into 15 x 12-inch rectangle. Knead 5 minutes or until smooth, using additional flour if necessary.ģ. With lightly floured hands, shape into ball.

Using spoon, stir in water, 2 tablespoons butter and egg until dough pulls away from sides of bowl. Combine contents of hot roll mix package, yeast packet and granulated sugar in large bowl. Combine 1/2 cup brown sugar and 4 tablespoons softened butter in small bowl until smooth spread half of mixture in bottom of each prepared pan. * 10 tablespoons butter, softened and divided If you mak e this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.* 1 cup packed light brown sugar, divided I use a cast iron skillet and cook my sandwiches over medium low heat, just high enough to melt the cheese and gently toast the bread. Remember to butter the outsides of your bread before stacking your sandwich high and butter the outside of the bread so the dents and crevasses of your break align as if they were still in loaf formation. This is my favorite homemade coleslaw recipe. If you aren’t a fan of sauerkraut, try using coleslaw instead. It adds just the right vinegar kick.īe sure to drain the sauerkraut well so your sandwich isn’t soggy. My secret ingredient is a tablespoon of pickle juice. So gourmet! These days I save it especially for this sandwich. I sort of gag at the thought that I used to make this salad dressing for myself at dinner time as a kid and called it Thousand Island dressing, slathering it on iceberg lettuce and cucumbers. Just sayin’ you might.Ī homemade Russian dressing ties this sandwich together. The melted cheese acts as a barrier so your bread won’t get soggy if you happen to add a little extra jus or sauerkraut juice. I used a sliced swiss cheese for this sandwich and put a slice on both the bottom piece of the bread and the top piece of bread. I imagine it’s more plentiful during March when reubens are in higher demand so it’s easier to find. I found my Rye Swirl Pullman bread from our local Stoneground Bakery. The rye seeds with bits of caraway add the unique herby flavor to any reuben. It can sometimes be a challenge to find a decent, thick sliced rye bread but if you search out a local bakery, you will hopefully find yourself in luck. One of the key ingredients is a really good rye bread. My version of the best reuben is all about the fixins’, of which there are few, making it a very simple sandwich to make. Otherwise a quick zap in the microwave works for warming it up for me. If I have extra jus left over from cooking my corned beef, I save it separately and warm the corned beef in the jus to moisten and flavor it before layering it on the bread. I simply prefer the meatier chunks instead of thin, shaved slices. As I mentioned above, I start off with homemade corned beef rather than what you might find at the deli. To start off this killer sandwich, I always opt for corned beef rather than pastrami. Yes, I’ll even gyp family members on their serving of corned beef if I see we’re running low on leftovers for sandwich fixins’. Patrick’s Day and the opportunity to break out the slow cooker to make my favorite slow cooker corned beef, I ALWAYS plan on sandwiches after. Others would solidly stand forever in the shadows of it’s sandwich greatness.

It was life-altering and spoiled me for any other sandwich eclipsing that meaty, sauerkraut bite between two slices of rye bread. We most always ended up at The Pub, normally for adults only, but because I was with mom, I got in too. I think that secretly that shopping was just an excuse to lunch. Annnnnnd, they’re back. Ugh.Īfter shopping we always made time for lunch. We would drive to the big city of Salt Lake to window shop where I’d try to convince her to buy me an iron-on-Farrah Fawcett-emblazoned t-shirt, and she’d try to convince me to wear culottes. That’s about the time my mom and I started going on shopping dates. I became a reuben aficionado in 4th grade or so. For the love of God, just give me a bite! That gut-wrenching, I DON’T CARE IF I’M ON A DIET, mouth-watering-when-you-think-about-it CRAVING!!!. It begs to be dipped into matzo ball soup, and in our family, it is.Īnd it’s probably the only sandwich I honestly, seriously crave. It’s crunchy and gooey all at the same time. It’s a sandwich in the classical sense of sandwiches. This classic reuben sandwich features homemade corned beef and sauerkraut, melty Swiss, and a rich, creamy Russian dressing, all sandwiched between the best marbled rye bread.

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