Now this one may surprise you. You probably expected the classic Reuben sandwich to be invented in New York, which claims have been made. But the reality is, The Reuben's beginnings can be traced back to 1920 when an Omaha grocer, Reuben Kulakofsky, asked for a sandwich made of corned beef and sauerkraut to be served during his late-night poker games held at the Blackstone Hotel. Reuben was a regular at the Blackstone's poker room for 15 years from 1920-1935. The sandwich gained local fame, when the owner of the Blackstone, Charles Schimmel, put the sandwich on the hotel's lunch menu, whose fame grew nationally once the recipe won a national sandwich idea contest. Today, you can find The Reuben sandwich at almost any deli in the country as it continues to be an all-time sandwich and incredibly simple to make at home. If you don't like corned beef or don't have any handy, you can replace it with pastrami or turkey for an entirely new sandwich experience called The Rachel.
Ingredients:
1lb of Corned Beef
Rye Bread
Swiss Cheese
8 oz sauerkraut
1/4 cup of Russian Dressing
Instructions:
1. Place bread on a foiled baking sheet and distribute the corned beef on top. Put in the oven on broil for 3-4 minutes to heat up the beef.
2. Top each sandwich with sauerkraut and a slice of swiss cheese. Return to the oven and broil for 2-3 minutes until the cheese is melted.
3. Remove from oven and spread empty side of bread with Russian dressing. Top the sandwich dressing side down and return to the oven to broil for another 1-2 minutes.
4. Serve warm.
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