The New York Reuben

Easy 5 Ingredients or Less RecipesWhile the origin of the Reuben sandwich is up to debate, it was described in the 1950s by George Leonard Herter, in his book Bull Cook and Authentic Historical Recipes and Practices, Volume II, as, “unquestionably one of New York’s greatest contributions to the world of eating…”

To celebrate Sandwich Generation Month, here is the recipe and a few variations for you to try.

New York Reuben
2 slices rye bread
1/4 lb corned beef
1 slice Swiss cheese
1-2 Tbs Russian dressing
1-2 oz sauerkraut

Load bread with ingredients and toast until cheese is melted.

1. Substitute Thousand Island dressing for the Russian dressing
2. Substitute coleslaw for the sauerkraut
3. Try on a rye-pumpernickel swirl bread
4. Substitute pastrami for the corned beef
5. Substitute turkey for the corned beef

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