Reuben Recipe

Name: Newton's Paradise Cafes Reuben Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 slices swirl rye bread slices; 12 oz thinly sliced corned beef; 8 slices Swiss cheese slices; 1 cup thousand island dressing; 4 tbsp unsalted butter; 2 cups sauerkraut (drained); 1 tbsp unsalted butter; 0.5 unit yellow onion (small), thinly sliced; 0.5 tsp caraway seeds (optional); 0.25 tsp freshly ground black pepper; 0.5 tsp brown sugar (optional, to balance acidity)

Inspired by Newton's Paradise Cafe

Time30m

Serves4

Sautéed sauerkraut, 1000 island dressing, Swiss cheese, and corned beef on swirl rye.

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Ingredients

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Sandwich

8 slices swirl rye bread slices

12 oz thinly sliced corned beef

8 slices Swiss cheese slices

1 cup thousand island dressing

4 tbsp Unsalted butter

Sauerkraut

2 cups sauerkraut (drained)

1 tbsp Unsalted butter

1/2 unit yellow onion (small), thinly sliced

1/2 tsp caraway seeds (optional)

1/4 tsp freshly ground black pepper

1/2 tsp brown sugar (optional, to balance acidity)

Method

Sauerkraut

Drain the sauerkraut in a fine mesh sieve and press gently to remove excess liquid. Reserve about 2 tablespoons of the liquid if you prefer a looser texture.

In a medium skillet over medium heat, melt 1 tablespoon of butter. Add the thinly sliced half onion and sauté until soft and translucent, about 4–5 minutes.

Add the drained sauerkraut to the skillet with the onion. Stir to combine and cook for 3 minutes to warm through.

Add caraway seeds (if using), brown sugar (if using), and black pepper. Stir and cook another 2–3 minutes until kraut is tender and flavors have mellowed. Taste and adjust seasoning. Remove from heat and keep warm.

Assemble & Grill Sandwiches

Lay out 4 of the swirl rye bread slices on a work surface. Spread about 2 tablespoons of thousand island dressing evenly over each slice (reserve the remaining dressing for serving or more on the sandwiches).

Top each dressed slice with 3 ounces (about 3 slices thinly folded) of corned beef, then divide the sautéed sauerkraut evenly among the 4 sandwiches, placing it on top of the corned beef.

Place 2 slices of Swiss cheese over the sauerkraut on each sandwich. Top each with the remaining 4 slices of bread, dressing side down (the outside of each sandwich will be the rye crust).

Heat a large skillet or griddle over medium-low to medium heat. Spread about 1 tablespoon of butter on the top (exterior) of each sandwich bread slice. Place sandwiches butter-side-down in the skillet. Immediately spread 1 tablespoon of butter on the now-top slice of bread for each sandwich.

Cook sandwiches gently 3–5 minutes per side, pressing lightly with a spatula, until bread is golden brown and crisp and the Swiss cheese has melted. If the bread browns before the cheese melts, lower the heat and cover the skillet for 1–2 minutes to help cheese melt through.

Transfer sandwiches to a cutting board, let rest 1 minute, then cut each sandwich in half on the diagonal. Serve hot, with extra thousand island dressing on the side if desired.