Reuben sandwich from Nebraska
It is claimed that the Reuben sandwich was created by a wholesale grocer in Omaha, Reuben Kay, in the 1920s. The recipe was originally shared with a few of his friends, but someone in Omaha entered it in a national recipe contest and won.
Ingredients
Instructions
Preheat the broiler.
Spread Russian dressing on 6 slices of rye bread.
Place 3 slices corned beef, 1 heaped tablespoon sauerkraut and 2 slices Swiss cheese on top of the Russian dressing.
Top with a second slice of rye bread and place the sandwiches in the broiler pan.
Broil for 2-3 minutes, until cheese melts and bread is lightly toasted, about 6 inches (18 cm) from the source of heat.
Cut each sandwich in half, hold each ahfl together with a cocktail stick, and serve.
Notes
Use vegetable oil cooking spray to grease the broiler pan. Alternatively, place the top slices of rye bread by the side of the sanwich while cooking. They will get toasted and the cheese will melt faster with direct heat. You can enjoy a natural Reuben, without grilling, and it is still a fine sandwich.
Source
You can also make a turkey Reuben, substituting corned beef and sauerkraut with roast turkey breast and coleslaw, or a New York Reuben, with pastrami and coleslaw.
Food in U.S.A. Midwest