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The Reuben sandwich is a classic of American deli culture. It's origins are controversial with multiple claims relating to its creation, however in 1956, Fern Snider, a chef working at the Blackstone Hotel in Omaha, Nebraska, entered her Reuben recipe into the National Sandwich Idea Contest, taking the first prize and winning a car. This is the recipe which formalised the Reuben as we know it today.
Ingredients 2 slices good quality bread such as rye or wholemeal 2 slices good quality sliced cheese, ideally Swiss 1 large slice corned beef 1 tablespoon sauerkraut Russian dressing optional
Instructions 1. Butter the bread, then place the cheese, corned beef and sauerkraut. 2. Heat a frying pan to medium-high heat and add butter or cooking oil. 3. Place the sandwich in the pan. Cook on medium heat until the bread is toasted, then turn over and repeat on the other side. 4. Cook until the contents of the sandwich are warm and the cheese is melting. 5. Remove from the pan, slice in half, and eat.
Airfryer method Prepare sandwich as above then cook in airfryer at 200C (390F) for five minutes.
Servings One
Storage Eat immediately.