Tuesday, October 30, 2012

Reuben Sandwiches

It seems that the only right way to make a reuben is to start with fresh prepared ingredients. During my garde manger class we made these sandwiches and I don't even know how I had gone that long without eating one before. The flavors are just so amazing, it's truly a marvelous sandwich.


Reuben Sandwiches

rye bread {or pumpernickel rye}
swiss cheese 
butter
corned beef {recipe below} 

  • Preheat oven to 350 degrees.
  • Toast the bread in the oven until golden brown on top
  • Flipped over and spread each piece with the dressing and top with the cheese. Put it back into the oven to melt the cheese.
  • In a pan over medium heat, melt some butter and add the corned beef, cook until heated. 
  • Once the cheese is finished melting, put half of the corned beef on one slice of bread. Add a layer of sauerkraut and then add the rest of the corned beef to the second slice. Put back into the oven for 2 minutes to warm.
  • Once finished put the second slice on top and slice.


Corned Beef
Recipe adapted from Cooking With Mel

1 3 lb corned beef plus seasoning packet
3 cups water
4-6 cups beef stock
salt and pepper

  • In a large stockpot add the beef, seasoning packet, water, beef stock, salt and pepper. Make sure there's enough liquid to cover the beef, if not, add more.
  • Bring the liquid to a boil over high heat. Boil for a minute or two. Then reduce the heat to medium-low so that the liquid is simmering.
  • Cover and allow to cook for about 4 hours.


Enjoy!


Ashley