I can do few things well, but one thing I can do well is make a really good Reuben sandwich. I usually get on a Reuben kick in the summer, probably because we travel through the Blue Ridge mountains then and there is a tiny, quaint town nestled in the mountains in north Georgia called Helen, which has a restaurant that makes the best Reuben sandwich I have ever eaten. We go there every time we pass through.
The secret to their Reuben is that they marinate their corned beef in something special. They won’t tell me what this special marinade is, though, and believe you me, I have asked on more than one occasion. The secret to my Reuben, however, is the sauce. Don’t use bottled Thousand Island dressing; give my sauce a try. You won’t be sorry. I have been making this sandwich for years, they same way, and everybody loves it. I mean, yes, my husband is now asking for something else besides this sandwich because this is the fourth day in a row we have been eating them, but still, we love. We love so much.
The Classic Reuben Sandwich
1 cup mayonnaise
1/2 cup ketchup
1/8 teaspoon paprika
1 teaspoon prepared horseradish
3 tablespoons grated onion (don’t forget all that onion juice!)
1 teaspoon Worcestershire sauce
1/2 teaspoon celery seed
Salt and Pepper to taste
Rye bread slices
Swiss cheese slices
Sauerkraut, well drained
Thinly sliced deli corned beef
Stir together all ingredients for the sauce in a medium bowl.
Lay 2 pieces of rye bread on a cutting board, and spread each piece liberally with sauce. Place 1 slice of cheese on each piece of bread, then spread a spoonful of sauerkraut on one slice of bread on the cheese. Layer several pieces on corned beef on the other slice of bread. Carefully close sandwich.
Preheat a griddle over low heat until hot. Spread the top of the sandwich with a small amount of softened butter, then place butter side down on hot griddle. Butter the other side of sandwich. Cook until golden brown and cheese is melted, turning once. Place on a cutting board and let stand for a few minutes before cutting in half.