If you’re looking to change up your sandwich game, then you’ve got to try my Reuben Sandwich recipe. Enjoy it for brunch, lunch, dinner or as a snack. It couldn’t be simpler, is full of flavour, comes together in no time and is just so tasty!
I spent quite a bit of time in Montreal for work and the city was full of amazing joints serving smoked meat! I love the simplicity of a good smoked meat sandwich - meat and tons of it, topped with mustard and encased with fresh rye bread. Yum! To change things up, I found myself ordering Reubens. That’s where my love affair with this delicious and satisfying sandwich started! So, I’m here to bring a little bit of Montreal to your home with my Reuben Sandwich! Grab a spoon and come and cook with me! Enjoy!
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Serves: 2
Ingredients:
Reuben Sandwich
4 slices of rye or marble rye bread
12 slices Montreal smoked meat or corned beef
2 slices Swiss cheese
2/3 cup sauerkraut, drained
2 Tbsp unsalted butter
1 Tbsp water
Reuben Sauce
1/4 cup mayonnaise
1 Tbsp ketchup
1 Tbsp shallot, finely chopped
2 tsp horseradish
2 tsp relish
1/2 tsp Worcestershire sauce
Ground pepper, to taste
Instructions:
Making the Reuben Sauce: To a small bowl, add the mayonnaise, ketchup, shallot, horseradish, relish, Worcestershire sauce and ground pepper and give it a good mix. Set aside.
Preparing the Sandwich: To a large skillet set over medium heat, add 1 Tbsp butter. Then, lay 2 slices of bread over top and cook for a total of 3 minutes or until the bread is nice and toasty, flipping halfway through. Repeat the process with the other 2 slices of bread. Then, transfer the toasted bread slices to a cutting board or 2 serving plates and set side.
Reduce the heat to low and, to the same skillet, add all the Montreal smoked meat or corned beef, spreading it evenly across the skillet. Add 1 Tbsp water, cover, and let it steam for 1 minute. Uncover and, using tongs, remove the beef from the skillet. Portion out 6 slices of beef between 2 slices of bread. Discard the water remaining in the skillet.
Sandwich Assembly: Top the first Montreal smoked or corned beef mound, with a slice of Swiss cheese, followed by 2 - 3 generous spoonfuls of Reuben sauce and a 1/3 cup of sauerkraut. Top with a slice of toasted bread. Repeat the process for the 2nd sandwich. Serve and enjoy!