The Reuben sandwich has been around for nearly 100 years. Though its origins are debatable—some claim it originated at a deli in New York, others at a restaurant in Omaha—the recipe is the same. The traditional Reuben is a hot sandwich made with corned beef, swiss cheese, sauerkraut, and Russian dressing served between slices of grilled rye bread.
Over time, the sandwich has morphed into equally delicious variations. Sometimes, pastrami is substituted for corned beef, coleslaw for sauerkraut, and Thousand Island in place of Russian dressing. There are even Reubens that call for dijon mustard or barbecue sauce instead.
For a lighter version, sometimes called a Georgia Reuben, turkey is substituted. In recent years, the tilapia Reuben has made its debut and is now found in many restaurants in St. Louis. To make this version, I chop the tilapia, mix it with Thousand Island salad dressing, then top with cheese and sauerkraut. It is delicious with spicy mustard.
While the sandwich makes a great dinner entrée when paired with soup or salad, it makes an even better hearty appetizer when served on party rye. For this reason, it has become standard fare for cocktail parties where heavy appetizers are served and is my “go to” dish for the Super Bowl. I often make a few varieties and there are never any left.
To make large quantities for parties, assemble normally and then bake them in the oven at about 350 degrees for a few minutes. Flip the sandwiches over when you see the cheese begin to melt to ensure that both sides of the bread are baked. (If you skip this step, one side will be soggy when you serve it.) Remove them from the oven, cover with foil to transfer them to your party, and then pop them back in the oven at the party to warm them if needed. Serve with spicy or dijon mustard.
A word of caution—make more than you think! These go quickly! Hopefully, so will the game.
