Mr. John’s Corned Beef Reuben
Photograph, Food and Prop Styling by Lori Pedrick
Meeting Mr. John
After weeks of visiting Common Cathedral, I began to notice a distinguished looking, well-kept man who would show-up consistently on Wednesday mornings around 10 am. I guessed he was in his mid-sixties; it was hard to tell. He often stood quietly off to the side seemingly alone in his thoughts. He always had a kind, receptive look on his face. One day, while visiting with one of the other guests, I was introduced to this tall and handsome man named John. I called him “Mr. John.” I was quickly drawn to his soft and gentle demeanor. As my friend drifted off into the building for a warm meal, Mr. John and I were left to pick up the conversation. I introduced myself to him and told him about the work I am doing. After a few moments of small-talk, I could tell that Mr. John was not only kind, but also highly intelligent and well-versed. He began to tell me the story of how he had once worked at a Jewish Golfing Country Club where he had become quite knowledgeable in Jewish culture and cuisine. I thought what better way to thank him for our lovely visit than to ask him abouthisWISHDISH. As it turned out, he had developed a love of the classic Corned Beef Reuben. When I said I would make it for him and the other guests the very next week, he was ecstatic. I couldn’t wait to return with Mr. John’s favorite “SandWISH!”
Mr. John’s Corned Beef Reuben Recipe
Prep Time: 10 minutes; Grilling time: approximately 3 minutes each side
In truth, I hadn’t had a Reuben in years and my memory of this classic deli-sandwich hadn’t really ever been one of particular fondness. Had age and culinary experience changed my taste buds? In making this dish for Mr. John, I discovered how wrong I was to have dismissed how tasty it actually is. It was absolutely delicious! I found this recipe to be packed with flavor and quick and easy to make. The contrasting flavors of the salty meat balanced with the warm oozing cheese and the cool, tangy dressing make it mouthwatering. And, I experienced it as relatively healthy and filling too! Is it necessary to make homemade Russian Dressing? I’m torn. Without question “scratch kitchen” always has its advantages, and the results will certainly be fresher than bottled dressing. It’s funny, in this particular scenario, there is so much transpiring with the varied ingredients, any additional “noise” could become a distraction. I do believe, though, the homemade dressing has more zing which adds another dimension to the flavor profile. Did Mr. John enjoy his Reuben? Sadly, he came late that day and the WISHDISH “Guest of Honor” was only able to inherit a small bite from one of the other guests. Once I saw the contained disappointment in his expression, I promised to bring him his own Reuben the following week. I packed him 5-6 Reuben sandwiches to eat whenever and wherever his heart desired. He was definitely a happy man!
To make the sandwich(s):
• 8 slices Rye bread (pumpernickel rye, marble rye, seeded rye, or plain rye)
• 4 tbsp. Softened Butter
• 1 c. Russian Dressing (store-bought or homemade, recipe provided below)
• 8 slices Swiss Cheese
• 3/4 lb. Corned Beef
• 1 cup Sauerkraut
To make the dressing:
• 1/2 c. Mayonnaise
• 3 tbsp. Ketchup
• 2 tbsp. Horseradish Sauce
• 2 tsp. Worcestershire Sauce
• 1 tbsp. Granulated Sugar
• 1/4 tsp. Paprika
• 2 tbsp. Sweet Pickle Relish
• Kosher Salt and Course Black Pepper to taste
Instructions:
For the Dressing:
Whisk all ingredients together until emulsified.
For the Sandwich:
Butter one side of each slice of bread and lay buttered side down on a cookie sheet or clean counter. On the other side of the bread (the non-buttered side), spread the Russian dressing evenly across each piece. Now you are ready to build your sandwich! On 4-slices only, place a slice of swiss cheese on top of the Russian Dressing, then add a few slices of corned beef, then top with a scoop of sauerkraut. Take the other 4 slices of bread and flip them dressing side down on top of your stacks (buttered side up). Note: to grill you can use a medium-sized skillet, non-stick pan, stove-top griddle, or even a sandwich press. Turn your skillet to medium heat. Place a sandwich in the skillet and cook until golden brown, flipping as needed for both sides. Tip: cover the sandwiches while grilling to accelerate the melting process making it easier to flip. After 3-minutes of cooking per side the cheese should be melted. Slice in half and serve. Makes 4 sandwiches.
