White Reuben Sandwich

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Psalm 31:19-20

New International Version (NIV)

 19 How abundant are the good things
that you have stored up for those who fear you,
that you bestow in the sight of all,
on those who take refuge in you.
20 In the shelter of your presence you hide them
from all human intrigues;
you keep them safe in your dwelling
from accusing tongues.

I just love reading the Psalms.  Psalms is not a book of doctrine but rather a guide or hymnal for worship and prayer.  Psalms were originally sung todemonstrate God’s love, holiness, and intimate involvement in every aspect of life.  My day is so much better when Istart off with a Psalm!!We like Reuben sandwiches but don’t always want the salt and calories in Pastrami or corned beef.  Recently I sliced up a cooked turkey breast to use for sandwiches.  It is so much better than the deli meat at the grocery store!  I was talking with a friend who told me that she uses turkey instead of Pastrami in Reuben sandwiches.  Well, as you can imagine, I couldn’t get that out of my head.  So … White Reuben Sandwiches hit our lunch menu.  They turned out really well and the best past was we weren’t on salt over-load downing glass after glass of water the rest of the day as sometimes happens when we eat Pastrami! This time I served them with Coleslaw.  Next time I make them I am going to put the Coleslaw ON the sandwich instead of sauerkraut.  Hmmm … that crunchiness sounds interesting and delicious to me!

White Reuben Sandwich
Serves 4
Sandwich ingredients:

  • 2 Tbsp butter, softened
  • 8 slices rye bread
  • 8 slices Swiss cheese
  • 8 slices turkey breast or about 1/2 lb. thinly sliced
  • 8 ounces sauerkraut
  • 1/3 cup Russian Dressing

Russian Dressing:
Combine the following ingredients. Makes one-half cup.

  • 1/3 cup mayonnaise
  • 1 1/2 Tbsp ketchup
  • 1 1/2 teaspoons prepared horseradish
  • 1/2 teaspoon Worcestershire sauce
  • Salt, to taste
  • Freshly ground black pepper, to taste

Method

1 Butter one side of four slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface.  Spread a thin layer of Russian Dressing on each slice.  Top each with one slice of Swiss cheese, and then divide the turkey and place ¼ of the turkey on each slice of cheese.

2 Drain sauerkraut.  Using paper towels, squeeze out excess moisture from the sauerkraut. Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing.


Add a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter the side facing out.


3 Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side. Cut the sandwiches in half before serving.

Serve with a side of coleslaw! ** I have a tasty coleslaw recipe with a twist.  I’ll post it tomorrow!  Stay tuned…

Make 4 sandwiches.

Noteworthy:
* Thousand Island Dressing also works well, purchased or make your own:

1 c. mayonnaise
1/4 c. ketchup
2 tbsp. sweet pickle relish
Dash of seasoning salt

Mix all together in a small bowl. Chill.
* Makes a lighter version of traditional Reuben’s with corned beef.

The Reuben sandwich is a hot sandwich of layered meat, sauerkraut and Swiss cheese, with a dressing. These are grilled between slices of rye bread. The meat is either corned beef or pastrami, and the dressing is either Russian or Thousand Island dressing. Several variants exist.

One account holds that Reuben Kulakofsky (sometimes spelled Reubin, or the last name shortened to Kay), a Lithuanian-born grocer from Omaha, Nebraska, was the inventor, perhaps as part of a group effort by members of Kulakofsky’s weekly poker game held in the Blackstone Hotel from around 1920 through 1935. The participants, who nicknamed themselves “the committee”, included the hotel’s owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone’s lunch menu, and its fame spread when a former employee of the hotel won a national contest with the recipe.[2]

Other accounts hold that the reuben’s creator was Arnold Reuben, the German owner of the once-famous, now defunct Reuben’s Delicatessen in New York,[3] who, according to an interview with Craig Claiborne, invented the “Reuben special” around 1914.[4] The earliest references in print to the sandwich are New York based but that is not conclusive evidence, though the fact that the earliest, from a 1926 edition of Theatre Magazine, references a “Reuben special” specifically does seem to take its cue from Arnold Reuben’s menu.

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