Dan is big. He eats big sandwiches. Big sandwiches cost a lot of dollars. Especially big reuben sandwiches. This is why, last year, Dan devoted many an evening to perfecting the art of the reuben. Now, he no longer has to buy the $10 version from the Other Coast at lunchtime, and neither do you my friends. Neither do you.
To preface, he errs on the side of extra meat...close to 1/4 lb. per 'wich. You don't have to do that if you don't want. But it's a pretty good choice to make, if you can handle it.
THE ULTIMATE REUBEN
(Yields 4 sandwiches)
8 slices marble, dill or dark rye, sliced and toasted
1/2 lb. pastrami (pastrami and corned beef can be found year round at Market House Meats in Seattle)
1/2 lb. corned beef
4 slices swiss
4 slices gruyère
stone ground mustard
sauerkraut
Thousand Island (see recipe below)
THOUSAND ISLAND DRESSING
1/2 cup mayonnaise
1 tbsp. horseradish
1+ tbsp. ketchup
2 tbsp. dill or sweet relish (it's a matter of personal preference)
Toast bread. While bread is toasting, heat meat in a baking dish in a 350 degree oven for about 10 minutes or until meat is warm. Cover one slice for each sandwich with thousand island and one slice with stone ground mustard. Pile a combination of meats on one slice of bread, cover with sauerkraut and a slice of gruyère and swiss cheese. Place below the broiler until cheese is thoroughly melted. Top with second slice of bread, slice sandwich in half and serve.
