By Shawn, Director of Operations
There are a few different stories pertaining to who made the first Corned Beef Reuben. And there are about the same amount of stories as to what the original ingredients were as well. I am going to give you my cut at it. My Reuben has five ingredients. Start with the first cut of corned beef. It is leaner then the point cut and some say not as flavorful but I like to slice it thin and layer it on. Next, a little sauerkraut, just make sure you throw it on the grill for just a little bit to let it steam/sear to bring out the flavor. Then you need your cheese. Swiss cheese is the norm but I like a little Gruyère, it melts well and has a little sweetness to it. A couple of slices of rye, no seeds and grilled. Grilled, not toasted. Finish it off with a good dollop of Russian dressing. Not the kind that pours out of a bottle but the thick, dense version. And there you have it – lunch time. I am actually getting a little hungry just writing this! Almost forgot, I also like a nice glass of a good dry Riesling, it goes well with the richness of a Reuben. Of course a corned beef Reuben is far from the healthiest thing you could eat, although I have seen a recipe that calls for tempeh or soy bean curd, which is pretty scary though, but as long as you don’t have one every week it can’t cause that much damage to your waist line or your arteries. And around Saint Patrick’s Day everyone is a little Irish-American so enjoy!