Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, my hot rueben on rye. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
The Reuben sandwich is an American grilled sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread. It is associated with kosher-style delicatessens, but it is not kosher, because it combines both meat and cheese in the same meal. I've been a Reuben pastrami sandwich lover ever since I tasted my first one at a good deli many years ago.
My Hot Rueben on Rye is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. My Hot Rueben on Rye is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook my hot rueben on rye using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make My Hot Rueben on Rye:
- Take 4 slice Deli style Angus Corned Beef (sam's)
- Get 1 slice Swiss Cheese
- Take 1 1/2 tsp butter
- Get 2 slice Jewish Rye Bread, (toasted on one side of each slice of bread.)
- Take 1 slice Bacon, (cooked) reserve bacon crease
- Prepare 1/4 cup sauerkraut, (Rinsed)
- Take 1 tsp brown sugar
- Get pinch Lemon and Lime Juice, 1/8 tsp. each
- Prepare dash Salt and Pepper, 1/8 tsp. each
- Take 1 1/2 tsp Yellow Mustard or Dijon Mustard
We had a little leftover deli-sliced corned beef from a family gathering and I had been wanting to make a Reuben for the longest time. Tips for Making a Really Great Reuben. To make a deli-style Reuben sandwich, a few tips and techniques are key: Use thinly-sliced corned beef. If you're using my Instant Pot Corned Beef or Beer Braised Corned Beef recipes, you'll have the easiest time cutting thin slices if you chill the corned beef first.
Steps to make My Hot Rueben on Rye:
- Heat stove top to medium-Heat;
- Fry bacon until crispy for crumbling…set aside.
- In a small bowl mix together sauerkraut, crumbled bacon, brown sugar, lemon/lime juice, and salt and pepper.
- Saute' 4 slices of corned beef for about 1 to 2 minutes.
- Spread butter on both sides of each slice of rye bread and toast it butter side down…remove and set on plate toasted sides down.
- Spread mustard on both sides of rye bread, then add hot sauted corned beef, then top with swiss cheese and hot sauerkraut mixture; put top half of rye bread on and gently press down. Slice and serve..
You can take the chill off of the slices before assembling the Reuben by steaming. I am holding true to the fact that it was created right here in my hometown of Omaha, Nebraska, at the well known Blackstone Hotel. A Jewish Lithuanian-born grocer, named Reuben Kulakofsky, was the maker of the first Reuben Sandwich. A classic Reuben is a sandwich consisting of corned beef, Swiss cheese, sauerkraut, Russian dressing between slices of rye bread that is grilled until the bread is crispy and the cheese melts. Though the sandwich may be enjoyed hot or cold, we love serving it HOT.
So that’s going to wrap this up with this exceptional food my hot rueben on rye recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
