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Reuben

Sandwiches are a mainstay on nearly every menu across the country. In this episode, Martha reimagines five classics: roasted chicken club, po’boy, muffuletta, breakfast egg sandwich, and the classic Reuben. Easy to make and portable, they’ll inspire you to make each of them.

Makes 1 Sandwich

Ingredients

  • 2 slices seeded rye bread, thinly sliced
  • 3 ounces corned beef, thinly sliced
  • 1/2 cup sauerkraut
  • 1 ounce Swiss cheese, thinly sliced
  • Russian Dressing (recipe follows) or spicy brown mustard
  • 1 tablespoon unsalted butter
  • Pickles, for serving

Method

  1. Place one slice of bread on work surface and top with the corned beef, sauerkraut and Swiss cheese. On the other piece of bread, spread one side with Russian dressing or spicy brown mustard. Place dressing-side down on top of Swiss cheese to form a sandwich.
  2.  Heat a cast-iron skillet over medium heat. Add 1/2 tablespoon butter to the pan and place the sandwich on top of the melted butter. Cook until golden and pressing down with a spatula, about 2 minutes. Lift the sandwich from the skillet and add the remaining 1/2 tablespoon butter and toast the other side until golden and the cheese has melted, 2 to 3 minutes. Serve with pickles.