Culinary Institute of America

Reuben Sandwich

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Preparation info
  • Yield:

    8

    Portions
    • Difficulty

      Easy

Appears in
Street Foods
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About

Popular on the streets of New York City, the Reuben sandwich has become a staple on street-vendor menus as well as in many diner-style restaurants.

Ingredients

  • 3 lb/1.36 kg raw corned beef brisket
  • 16 slices rye bread

Method

  1. Cook the corned beef until fork-tender, about 3 hours. Split off the deckle, trim all excess fat, and submerge in ice water to cool without drying out.
  2. Once cool, thinly slice the corned beef on a deli slicer.
  3. To assemble the sandwiches, lay out all slices of the rye bread and spread the Russian Dressing on top. Place a slice of cheese onto 8 of the b