You guys really got me thinking about Reubens.
I couldn’t help but notice how many folks cited a Reuben as the best sandwich they ever had in their panini grill giveaway entries. I don’t often think about Reubens – in fact, I’m actually pretty new to them. The Reuben I had last St. Patrick’s Day at my husband’s favorite deli just might have been my very first one. I must admit it was excellent! Just the sight of all of that bright pink, salty corned beef piled on top of mouthwateringly-acidic sauerkraut, with Thousand Island dressing and melted Swiss cheese on rye…you know you’re in for a flavor explosion.
Reubens are usually grilled, so to make them on the panini grill is really a no-brainer. I can’t believe I didn’t make one last spring during my Panini Happy Classics series (I’m adding it now!). While pushing my daughter in her stroller the other day, I contemplated ways I might be able to tweak the sandwich a little – like using smoked chicken or turkey breast instead of corned beef, or marinated artichokes in place of sauerkraut. They might have been good sandwiches, but they just wouldn’t be Reubens. So, for once, I left well enough alone and made a very traditional, non-messed-with, classic Reuben sandwich. It’s no wonder you guys like this one so much. 
Classic Reuben Panini
INGREDIENTS:
Butter, melted
Rye bread
Thousand Island dressing
Sauerkraut, drained
Corned beef, thinly sliced
Swiss cheese
DIRECTIONS:
Preheat the panini grill to medium-high heat (375 degrees).
Brush melted butter onto two slices of bread. On one slice (non-buttered side), spread a layer of Thousand Island dressing. Top with a generous amount of sauerkraut (be sure to drain as much liquid as possible) and corned beef, and two slices of Swiss cheese. Place the other slice of bread (buttered side up) on top to form the sandwich.
Grill sandwich for 5-6 minutes until cheese is melted and grill marks appear. Serve immediately and enjoy!
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This looks awesome! I got a ‘Reuben-esque’ grilled sandwich in the pipeline to be posted on my blog too.
Nowhere near this one though.
Damn, all hungry now and it’s only 09:00 in the morning.
// Mike
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I have made these on my small George Foreman grill for a long, long time. I admit I have used lower fat turkey or ham to do it, but love them just the same! I’m the only one (Grumpy would rather not eat them) so I normally will make Reubens when I’m alone.
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I am so asking for a panini grill for my birthday in a few weeks!!
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I do love a good reuban sandwich! I never thought of doing it as a panini!
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i once knew a fella named reuben. he was a real jerk and didn’t deserve the name.
great sammich, as usual.
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My Father-in-law adores reubens, and I will admit that the sight of yours made my stomach growl. Maybe the next my in-laws visit, I should treat them to these.
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I want one for dinner! That’s such a gorgeous shot you took, too. Mmmmmm…..
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Mmmm…looks and sounds delicious! Reubens are a favorite of my son, who is away at college, and I usually only make them when he is home. That will change this week-end!
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You know when you just get struck dumb for a few minutes by a truly great idea? This was one of those times!
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That looks good!
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Oh, dear. I love the reuben.
And I’m CERTAIN it’s fantastic “panini-d”… we’ll have to try this!! Maybe on my new panini press
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I don’t know if you can call this a Reuben if you leave out the sauerkraut, but that’s how I make mine. Sometimes I sneak a bit of cole slaw in, instead.
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Cindi Reply:
August 16th, 2009 at 8:42 pm
That would be called a Rachel I think!!!!
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Kathy – I cannot look at your site without getting totally hungry! YUM on this one. I love it! My dad would love it… will have to pass this on to him!
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It looks wonderful, but I’m just not sure about sauerkraut in a sandwich…
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You know, I never liked Reubens, but your picture has me reconsidering.
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It looks awesome. It’s only 6:45 am and your grilled reuben picture made me hungry. They are the best!
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Hands down when I go to New York City, I manage to eat at least 2 reubens with sauerkraut of course! Looks mighty good.
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Ah, my husband’s favorite sandwich. (I have to admit, I’m rather partial to reubens myself!)
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I love the classic reuben. You got me craving some good pastrami, guess I will have to go visit Kats in NYC and then come home and make this. You have some great grill marks on your panini. Looks Great!
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Thanks for you comment!
Wow – an entire blog devoted to paninis – excellent!
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Mmm, I’d love one of your classic reubens. I am so excited to buy my own panini press in a couple weeks. Your blog is awesome and I know where I’ll get my panini recipes!
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Looks perfect. Gotta love grill marks on rye bread.
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Perfection! I’m craving one now.
Beautiful blog, too!
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I love reuben sandwiches. They are gooey and messy and oh so delicous!
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Reubens are one of my favorite sandwiches to order out when I am at diners. They do such a good job on them. I like them either way, with coleslaw or sauerkraut but definitely with the Thousand Island dressing! I’ll have to try to make them at home sometime.
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This recipe suddenly makes me enormously happy to have a panini grill! Thank you!
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I love those grill marks! Pity mine is just a regular sandwich press with flat plates with no chance of a fancy design like this! I will just have to imagine grill marks on my toast then.
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woah i dont think iv ever seen such a good lookin rubin before, my dad and i always have them but never in a panini formi got to go make one right now my mother is watering
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As a follow-on to a previous comment about a Rachel – I believe that a Rachel is the same as a Reuben except it substitutes your favorite turkey for the corned beef. Although cole slaw would be an interesting alternative, too!
If you don’t like the flavor of the kraut but want the cabbage crunch, just rinse it once or twice in a collander to remove some(all) of the pickling brine, squeeze to drain. Also, mixing the 1000 Island and kraut together moderates the flavor somewhat. Personally, I go for a Czech or Bavarian style kraut that has caraway seed in it… :- )
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I am so totally going to try this! Corned beef is in the slowcooker for tonight’s meal and hubby bought two corned beefs because he said he likes it so much followed by “we’ll be having Reubens too, right?” How totally delicious will it been as a panini–my tummy’s grumbling already!
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I don’t get the whole Thousand Island thing. It not only tastes retched but it isn’t accurate. Ruebens can have Russian Dressing, the flavor is better that TI and it is historically correct or they can have mustard which best matches the flavor profile of the other ingredients. Thousand Island is the brain child of fern bar chains like Applebee’s and Ruby Tuesday.
So what are the thoughts of you Thousand Islanders?
Stuart Reb Donald´s last blog ..7 Questions with the Bikini Chef Susan Irby
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Kathy Reply:
March 22nd, 2010 at 5:48 pm
To me, food is food. If it tastes good and isn’t *too* bad for you I’m all for it, whether it’s the traditional approach or not.
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