Today I will instruct you on how to make my version of the Reuben sandwich – a sandwich made famous by someone, but it is one of those culinary historical events that are damn near fucking impossible to pin down one actual origin for. Thus I shall be calling this a Reuben-ish sandwich, as I shall be basically making it with ingredients I have on hand and/or are readily available in the Northern Rivers of New South Wales, and not even referring to any type of kitchen tested, pre-typed, recipe AKA. I shall be winging it.
Since making this sandwich I have well and truly fell in love with this Russian dressing business. Once again I have created my own version of said dressing, thus it shall be known as the Russian-esque dressing.
Oh yeah, and I put some really nice ham in there too, just because I really like the idea of ham in this sandwich/burger and not at all because that is what goes into a Reuben sandwich. This shit just keeps getting better and better!
I will be putting all of these almost-Reuben sandwich ingredients together using sorta-sense-making sentences.
So as you should be able to see by now, this is the usual miss-matched, slung together, fly by the seat of your pants, shit you have grown to expect from foodisthebestshitever. You’re welcome. For what I’m not sure, but you truly are very welcome ☺.
MY REUBEN-ISH SANDWICH/BURGER
3-4 slices pastrami (or I am been led to believe that corned beef will also do a grand job here)
2-3 slices decent ham
1 slice Swiss cheese
½ cup sauerkraut
A good slather of Russian dressing (recipe below)
A burger bun or sliced bread
Some pickles and potato crisps to serve
• For toasted sandwich stylee; put everything together between two slices of quality bread (rye is traditional, but I’m pretty sure this whole thing is about giving traditional a “cheeky one” roughly from behind, so just use whatever bread you damn well feel like), get a little butter and oil in a pan over medium heat and then fry sandwich for 2 or so minutes each side until browned and toasty and warm. Once again, eat it in your face
• For the burger stylee; heat the meats through in a pan over medium flame. Once warmed pile meats on top of each other so they will fit in your bun and put cheese on top to melt a little. Put meat pile onto base of burger bun, put sauerkraut on top and then Russian dressing. Eat it in your face
1 cup mayonnaise
¼ cup tomato sauce (ketchup)
¼ cup diced onion (from roughly ½ small onion)
¼ cup chopped dill pickles
2 teaspoons yellow mustard
1 teaspoon each Worcestershire sauce and hot sauce
• Pulse all ingredients in a food processer until combined or chop the onion and pickles nice and fine and mix it all together in a bowl
• Left over dressing is relly good to dip chips (French fries) into, or pretty much just put it on everything…