Grilled Rubens - Not just Diner Fare

A Ruben is a sandwich that I will always order in a Diner because I don't make them at home.  I also don't make club sandwiches at home.  I rarely have square white bread and cooked bacon readily on hand in my kitchen, so this is another that I will order in a Diner.

So back to Rubens - a simple sandwich with complicated set of ingredients, but put them all together and you have the best thing ever.  Here's the list of what you need to make a great grilled Ruben.

Corned Beef.  You can make your own. Its easy, but you will need about 2 weeks to really make it good.  This is a Brisket that's been cured for 7 - 10 days in a  mixture of cureing salt, brown sugar, bay leaves and whole pepper corns and then simmered on the stove for three hours.  Cool and cut and you have your own corned beef.

Rye Bread - Just buy some.  Really, its easier and unless you have plenty of time on your hands or a dad that makes rye bread for a living.

Sauerkraut - Buy some and make it the bagged stuff.  Not the stuff in the cans.  When you buy the bagged stuff and you are all ready to assemble the sandwich, open and empty the bag into a colander or strainer and wash the juice off.  Then let it drain a little bit so you don't make a soggy sandwich.

Swiss Cheese - Get good stuff, its OK of you pay a little bit per pound for it.

Thousand Island dressing - you can make your own: ketchup, Mayonnaise and relish.  Or you can buy it, its your preference.

Butter - for the grilling part

A grill - I mean it, a grill.  You will have to work fast, but it'll be really good.

Now, for the assembly.

Butter both sides of the bread, as if you were going to make a grilled Cheese Sandwich in a frying pan.  Take all of your ingredients out to the grill.  Make sure your grill heat is set as low as possible and place both pieces of bread, butter side down on the grill. 

Now time to layer.  Cheese on both, then on one slice; generous corned beef slices, then a sauerkraut layer (make sure everything is even), then Thousand Island Dressing.  Then place your other piece of bread on top and squish everything down.  At this point, if you can, flip the sandwich, and flatten. 

Lastly, cut in half and enjoy!

Just as a side note, I cooked and cooked a lot this weekend.  I think I cooked for 12 people in two different shifts.  I made all sorts of different and fun stuff and I forgot to take a picture of ANYTHING!  I was so involved with filling everyone's bellies that I forgot to grab the camera and snap away.

I will do better next time and remember to take pictures to decorate my entries.

As always, love your kitchen, it'll love you back!