The windy city of Chicago, famously known for many great recipes and high end cuisine. Today we focus on deli sandwiches mainly the corned beef Rueben. There are delis all across the U.S. that serve great and tasty sandwiches, subs, grinders, torpedo’s, grills, so many names, so many styles but the taste, ahhh that’s what we search for.

When searching for history, you will find that the closest recognition of the “Rueben” or “Reuben” originates in Omaha, Nebraska. It is not however an easily found item on too many menus unless you find one on a menu in the “city”. Actually I’ve found as I’ve made them for my friends here that many have never tried a Rueben before.

As Saint Patrick’s Day approaches and we start to think of green beer and corned beef and cabbage, which true Irishman from their homeland will tell you was not a common meal. People couldn’t generally afford beef and would more often have cabbage, potatoes and the salt pork or bacon would be the added, tasty and treasured flavor to their meal. (That’s a fun bit of knowledge, trivia to share with friends)

So as Chicago prepares to dye her river green. I thought I’d share my Rueben recipe with you as perhaps a new way to enjoy your corned beef this St. Pats day. One of the best Rueben’s I’ve ever had was on a business trip to Chicago quite a few years ago, I wish I could remember the restaurants name to share with you but I do remember how wonderful my sandwich was.

You will need for four sandwiches:

Dark bread: rye, pumpernickel or marbled (I prefer marbled or rye and seeded but use your favorite)

16 slices of corned beef on the thin side

Sauerkraut: I really like Franks sweet and mild, it comes in a can but it’s really good

4 slices of good Swiss cheese

Thousand Island dressing

Butter or margarine


Heat a skillet or electric grill to medium heat. Lightly butter 2 slices of your bread, place one slice in heated pan butter side down. Fold 4 slices of coned beef on top. Layer sauerkraut next, drizzle Thousand Island dressing all across the sauerkraut and place Swiss cheese next. Place second piece of bread on top, butter side up. Make sure to add enough of your ingredients but not so much that it all oozes out of the sandwich. It will take a few minutes to brown the bottom then flip to brown and cook other side. Use a spatula and hold top on as you flip to keep sandwich together.

Remove from pan, place a frilly long toothpick left bottom center and right upper center. Cut into 2 triangles and serve. Goes great with homemade fries or mashed taters with bacon.


Enjoy!