* not counting hot dogs and hamburgers

THESE ARE AMERICA’S FAVORITE SANDWICHES -09
Hristina Byrnes

14. REUBEN

Really or somewhat 'like': 48%
Really or somewhat 'dislike': 20%
Never tried it: 18%

The deli classic known as the Reuben sandwich -- corned beef, Swiss
cheese, sauerkraut, and Russian dressing on rye bread -- was named for a
man called Reuben. Most sources say that it's Arnold Reuben of Reubens Restaurant and Delicatessen, who is said to have created the sandwich in
1914 (however, his original was made with baked ham and roast turkey
instead of corned beef).

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sandwiches Of Mr. Arnold Reuben
Categories: Beef, Breads, Sauces, Vegetables, Cheese
Yield: 6 servings

18 oz Loaf Jewish rye bread;
- unseeded, unsliced
2 lb Corned beef; sliced
12 oz Russian dressing
12 oz Sauerkraut
12 oz Sliced Emmenthaler cheese
4 tb Butter: melted

MMMMM----------------------RUSSIAN DRESSING---------------------------
3/4 c Mayonnaise
1/4 c Chili sauce
+=PLUS=+
3 tb Chili sauce
2 tb Sour cream
2 ts Curly parsley leaves;
- chopped
1 tb + 1 ts Spanish onion;
Minced
1 tb + 1 ts dill pickles; minced
1/2 ts Fresh lemon juice
1/2 ts Horseradish; grated
1/4 ts Worcestershire sauce

Sprinkle the corned beef with a little water, wrap it
tightly in aluminum foil and steam it in the oven.

Meanwhile, put the whole loaf of rye bread (unwrapped)
into the oven. Bake the bread until the crust is very
crunchy, about 15 minutes. Set the bread on the counter
and let it cool for about 5 minutes.

When the rye bread is cool enough to handle place it on
a cutting board. Hold the bread knife at a 45-degree
angle and cut 12 slices.

Take the corned beef out of the oven and unwrap it.
Spread each slice of bread with Russian dressing. Layer
half of the slices with corned beef, sauerkraut and
slices of Swiss cheese, then top the sandwiches with the
remaining slices of bread (dressing-side down).

Heat 2 large heavy skillets over medium heat. Brush the
bread with butter. Put the sandwiches in the pans and
weight them with a lid or heat proof bowl topped with
something heavy. Cook until the first sides are crisp
and golden about 7 minutes then flip the sandwiches.
Cook until the second sides are also well toasted and
the cheese is melted. Lift the sandwiches onto a cutting
board. Cut each in half diagonally and serve.

RUSSIAN DRESSING: Combine the mayonnaise, chili sauce,
sour cream, parsley, onion, pickle, lemon juice,
horseradish and Worcestershire sauce in a bowl and mix
well. Yield: 2 cups

RECIPE FROM: http://allrecipes.com

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