Tag Archives: griddle

Game Day Food!

7 Feb
Today is the Superbowl!! Being from the ‘Burgh, obviously I am rooting for the Steelers. Regardless of who you are rooting for, or even what sport you watch, there is usually game day food.
Chips, dips, pop, jalapeño poppers, chili, burgers, hot dogs, veggie trays, and tacos. To name a few. Today, my plan is reubens for the first two quarters, and sautéed shrimp for the second two.
Reubens are something relatively new to me, and I only recently started making them at home. But I’ve grown used to my process, and these sandwiches have become such a go-to meal at home that I thought I’d share it with you.
The essentials: rye bread (I use Pepperidge Farm’s seedless rye), sauerkraut (I prefer Bavarian sweet), thousand island dressing, swiss cheese and corned beef.
Ask your deli for the corned beef, and ask them to slice it very thin.
I use the griddle for mine, but you can use two skillets if you’d like.

Makes 2 reubens.

1) Spray one of the skillets with some non-stick spray. Drain the can of sauerkraut. Spread a bit more than half of the can as thinly as possible into the pan, and cook on medium/low heat. Use a spatula to flip/stir until it is throughly heated.
2) Butter one side of two slices of bread. Put them in the other skillet (at medium heat), butter side down. Put a slice of swiss cheese on top of each slice.
3) When the cheese starts to melt,  squirt some thousand island dressing on top of the cheese. Then put the sauerkraut on top of the dressing (spread over the whole piece of bread).
4) Next put a few slices of corned beef on top of the sauerkraut. Depends on how much meat you want, but I tend to only put two slices on.
5) Place one more slice of swiss cheese on top of the meat.
6) Butter one side of two more slices of bread. Place them on top of the sandwiches, butter side up.
7) Using a fork and a spatula, flip the whole sandwich to toast the other side. This is messy and hilarious. Be careful.
8 ) Toast for about 5-7 more minutes, and then cut the sandwiches in half and serve.
For reference, here’s how the layers “should” go on the sandwich: Bread, cheese, thousand island dressing, sauerkraut, corned beef, cheese, bread.

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After making these a few times, I discovered that I prefer yellow american cheese on my reuben. But my picky eater still prefers the swiss. And I prefer to “brown” my sauerkraut just a bit. So once you get the process down, experiment some. Reubens are really surprisingly good when made at home.