REUBEN SANDWICH
4 sandwiches
While this sandwich conjures images of New York delis, it was actually invented by the son of a hotelier in Omaha, Nebraska. For a Rachel, substitute turkey for the corned beef. For a Tempeh Reuben, cut 1 pound steamed tempeh into ½-inch-thick strips. Brown in a skillet over medium heat in 2 tablespoons butter or vegetable oil. Proceed as directed, substituting the browned tempeh for the corned beef or pastrami.
Lay out on a work surface:
- 8 slices rye bread, toasted
Spread thinly with:
Divide among 4 slices:
- About 1 ¼ pounds sliced corned beef or pastrami
- About 1 ½ cups well-drained sauerkraut
- 4 slices Swiss cheese
Cover with the remaining slices of bread. Spread both sides of each sandwich with:
- Softened butter
Cook the sandwiches slowly over medium-low heat in a skillet or on a griddle until golden brown on one side, pressing down gently with a spatula. Turn and brown the second side. Serve at once with:
- Dill or half-sour pickles