Cook until golden and crispy underneath, about 5 minutes. Give the bread a healthy spread of butter and transfer to a small skillet over medium heat. Maybe 5 at most from start to finish. The best part of this toasted sandwich is the crispy crust and gooey cheese, so keep the heat low enough to allow the buttered bread to toast while the cheese melts. The information shown is Edamams estimate based on available ingredients and preparation. Dimitris Diner Family Restaurant. Enjoy this cold Spanish-style soup, perfect for a hot day in Southern Arizona. Its summertime, and the living is easy with these healthy feel-good recipes. Lay out four slices of the bread. Food Stylist: Monica Pierini. Consider: Sharp rye bread, tangy sauerkraut, balanced by a drizzle of creamy Russian dressing. Mary Lindell, Sanford, Michigan Homemade Russian dressing has a brighter, fresher flavor than the bottled variety, and comes together in just a few turns of a whisk. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the worlds best recipes, while also helping them become better, more competent cooks. Though its typically dished out at the deli, this winning sandwich can be made at home in a snap. Make the sandwiches: Spread one side of each bread slice with 1/2 tablespoon butter. Spread 2 tablespoons of Russian dressing on each slice of bread, then top each with 1/4 pound corned beef, 1/4 cup sauerkraut and 2 slices cheese. The original Reubens Delicatessen no longer exists in New York City, but its legend lives on in the form of this classic sandwich. Reuben Soup When we're lucky (or have been goodI'm not certain which), this soup is served in the staff cafeteria at my high school, where I am a media specialist. Top each with 1 slice of bread, buttered side up. Directions. Wait until the bottoms have browned slightly before flipping them over to toast the other side. Press onto the bottom of a greased 13x9-in. Mr. Reubens version called for ham and coleslaw but morphed into todays Reuben, which sandwiches corned beef, sauerkraut, Swiss cheese and a healthy smear of Russian dressing between two slices of buttered rye bread. If this recipe works for you, then good. Repeat with the remaining bread, sauce, corned beef, sauerkraut and cheese. While we love a good grilled cheese or club sub, the Reubens bold flavors pack a welcome punch, especially in cold winter weather. The original Reubens Delicatessen no longer exists in New York City, but its legend lives on in the form of this classic sandwich The deli's owner, Arthur Reuben frequently named sandwiches after the actors that would frequent his deli and created a special for Annette NYT Cooking is a subscription service of The New York Times. Thisll serve as the base of your sandwich. One source says the sandwich was named in 1914 for the owner of New Yorks once-famous Reubens delicatessen. Serve warm. Fun fact: If the sandwich is made with pastrami, a close cousin to corned beef, its called a Rachel sandwich. History isnt clear as to how the Reuben sandwich got its name. Check out these unique variations on the classic sandwich: Nicole is a writer, editor and lover of Italian food. Opt out or, tablespoons dill pickle relish (not sweet), tablespoons unsalted butter, at room temperature. Lastly, top them off with the remaining slices of bread. Im Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. Linda Xiao for The New York Times. Looking to switch things up? I work as a grill cook at Cracker Barrel, and while the Reuben is one of the most annoying things to make at a busy time, It doesn't take nearly 45 minutes to make. In her spare time, youll find her thumbing through vintage cookbooks or testing out recipes in her tiny kitchen.