HAPPY LABOUR DAY!
Once again, the last long week-end of summer has arrived. Here in Canada, families with school age children, take it as the last chance to travel before the end of summer. Others enjoy the company of family and friends at barbecues, picnics, fairs, festivals and fireworks displays. Canadian football fans may spend a large portion of their week-end watching the Labour Day Classic matches live on television. Whatever your choice of relaxation is, you know good food will be a part of the holiday.
For some reason, the classic Reuben sandwich came into my thoughts for a tasty choice. If you’re barbecuing, it can be wrapped in foil and heated on the grill. If a picnic is your preference, add a nice potato salad and of course, a beer. Perfect, easy and delicious!
I can’t quite remember when my love for sandwiches began. I have memories of my brother and I having cold, leftover mashed potato sandwiches with my mother’s homemade bread after school.
The Reuben sandwich turns 104 this year. Its origin has definitely be contested, but it is universally acknowledged as an American invention. It brings together Irish corned beef, Jewish rye bread, German sauerkraut, Swiss cheese and Russian dressing to create the perfect balance of interesting flavors and textures.
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- 8 slices Rye & Pumpernickel Swirl Bread
- 1/2 cup butter,
- 454 grams Swiss cheese, shredded
- 680 grams corned beef, thin sliced
- 454 grams (2 cups) sauerkraut
- 1/3 cup Russian dressing
- 454 grams sauerkraut (as listed above)
- 1/2 cup sweet onion, diced
- 1/4 cup butter,
- 1/2 tsp caraway seeds, optional
- 1/4 tsp salt
- 1/2 tsp pepper
Ingredients
Ingredients for 4 Reuben sandwiches
Sauerkraut
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- In a colander, rinse & drain sauerkraut. In a large skillet, melt butter; stir in caraway seeds, salt & pepper. Add diced onion & saute for 3 minutes; add sauerkraut & combine well. Continue to saute, stirring frequently for 6 minutes; remove from heat & set aside.
- Butter one side each of 8 slices of bread. Divide shredded cheese, corned beef & sauerkraut between 4 of the slices (on the unbuttered side) Top with remaining 4 slices. Heat an electric griddle to 350 F. Transfer sandwiches to griddle & grill until cheese is melted. Remove from griddle on to serving plates; lift top slice of bread from each sandwich & drizzle with Russian dressing. Close Reuben & slice. Serve with pickles & potato fries or chips.
- Thousand Island & Russian dressings are similar. If you want to make your own Russian dressing just add 1/2 cup chili sauce to 3/4 cup Thousand Island dressing for a simple fix.