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Name: Rueben Sandwich - Restaurant Style
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Butter melted; 4 sl Swiss cheese (about 1/8 inch; 4 oz Corned beef sliced thinly; 1/2 c Sauerkraut; 1/4 c Russian dressing; 2 sl Rye bread

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INGREDIENTS

Butter ; melted
4 sl Swiss cheese ; (about 1/8 inch
FOR ONE SANDWICH
4 oz Corned beef ; sliced thinly
1/2 c Sauerkraut
1/4 c Russian dressing
2 sl Rye bread

Servings

INSTRUCTIONS

Heres how we made them in my last few restaurants. This is the classic version I learned in the 60s in New York. Its been adapted a lot since. Brush one side of the bread with butter and put butter side down on a medium hot griddle (or skillet). Lay the cheese slices on both pieces of bread and cook for about 4 minutes until starting to brown. Drain and put the kraut on the griddle to heat. Put the meat on the griddle to heat, turning after about 10 seconds; let heat for another 30 seconds and put evenly on the bread. Trickle Russian dressing on the meat. Put the kraut on one slice of bread and cover with the other. Remove from griddle, cut in half and enjoy. Its the rare restaurant that uses Russian dressing nowadays but the difference is real. Most people use Thousand Island and its good, but lacks the tangy richness of the Russian dressing. Your call. Posted to EAT-L Digest 22 Aug 96 From: Bob Pastorio Date: Fri, 23 Aug 1996 02:01:05 -0700

NOTES

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Rueben Sandwich - Restaurant Style

Butter melted
4 sl Swiss cheese (about 1/8 inch
 FOR ONE SANDWICH
4 oz Corned beef sliced thinly
1/2 c Sauerkraut
1/4 c Russian dressing
2 sl Rye bread

Heres how we made them in my last few restaurants. This is the classic  version I learned in the 60s in New York. Its been adapted a lot since.    Brush one side of the bread with butter and put butter side down on a  medium hot griddle (or skillet). Lay the cheese slices on both pieces of  bread and cook for about 4 minutes until starting to brown. Drain and put  the kraut on the griddle to heat. Put the meat on the griddle to heat,  turning after about 10 seconds; let heat for another 30 seconds and put  evenly on the bread. Trickle Russian dressing on the meat. Put the kraut on  one slice of bread and cover with the other. Remove from griddle, cut in  half and enjoy.    Its the rare restaurant that uses Russian dressing nowadays but the  difference is real. Most people use Thousand Island and its good, but  lacks the tangy richness of the Russian dressing. Your call.    Posted to EAT-L Digest 22 Aug 96    From:    Bob Pastorio <pastorio@RICA.NET>    Date:    Fri, 23 Aug 1996 02:01:05 -0700

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Nutrition

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Serving Size: 1 Serving (477g)
Recipe Makes: 1

Calories: 1177
Calories from Fat: 694 (59%)

Amt Per Serving		% DV

	Total Fat 77.1g	103 %
	Saturated Fat 34.2g	171 %
	Monounsaturated Fat 23.1g
	Polyunsanturated Fat 11.9g
Cholesterol 194.8mg		60 %
Sodium 2460.1mg		85 %
Potassium 905.8mg		24 %
Total Carbohydrate 69.6g		20 %
	Dietary Fiber 9.8g	39 %
	Sugars, other 59.8g
Protein 56.6g		81 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1177

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