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Classic Reuben Sandwich Recipe – Shawnee Marina Style

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Ingredients

Adjust Servings:
2 slices wide-cut deli rye bread
3 slices deli pastrami (thinly sliced, roughly chopped)
3 slices deli corned beef (thinly sliced, roughly chopped)
1 slice alpine lace swiss cheese (medium thickness)
1 1/2 slices jalapeno jack cheese (thinly sliced)
2/3 cup vlassic sauerkraut, drained
1/8 teaspoon celery salt
1 ounce thousand island dressing
1/2 ounce horseradish sauce
1 1/2 tablespoons butter, melted
3 tablespoons olive oil
2 sweet gherkins (garnish)
2 orange slices (unpeeled and thinly sliced for garnish)

Nutritional information

1451
Calories
1006 g
Calories From Fat
111.8 g
Total Fat
39.1 g
Saturated Fat
256.7 mg
Cholesterol
3705.6 mg
Sodium
53.8 g
Carbs
7.7 g
Dietary Fiber
19.4 g
Sugars
58.8 g
Protein
551g
Serving Size

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Classic Reuben Sandwich Recipe – Shawnee Marina Style

Features:
    Cuisine:

    The ultimate Reuben. When I developed this sandwich, the idea was to draw in hungry boaters off the Ohio River and to make them regulars at my deli-restaurant. It worked.

    • 55 min
    • Serves 1
    • Easy

    Ingredients

    Directions

    Share

    The Shawnee Marina Reuben Sandwich, The ultimate Reuben When I developed this sandwich, the idea was to draw in hungry boaters off the Ohio River and to make them regulars at my deli-restaurant It worked , I don’t normally eat Reuben sandwiches but when I tried this one , it was like wow why haven’t I had these before Absolutely delicious but oh so filling We shared one sandwich and had a bowl of soup with it Made for a great lunch Made the recipe as is and it is really Yummy !! Thanks for sharing your recipe Bone Man, it was enjoyed by the two of us


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    Steps

    1
    Done

    Brush the Melted Butter on All Four Sides of the Bread. in a Large Pan or Skillet, Brown Two Sides of the Bread Over Medium Heat and Set Aside.

    2
    Done

    Add 1/2 of the Celery Salt to the Thousand Island Dressing and Taste. If You Like More, Add the Rest. Set Aside.

    3
    Done

    in the Same Pan Over Medium Heat, Add the Olive Oil and Sautee the Pastrami, the Corned Beef and, the Sauerkraut Without Mixing Them With Each Other. at the End of 3 Minutes, Put the Meat and Kraut on a Plate and Set Aside.

    4
    Done

    Over Low Heat, Put an Unbrowned (buttered) Bread Side Down in the Pan. Layer on the Corned Beef, Pastrami, Kraut, Alpine Lace Cheese (alpine Lace Is a Very Mild, Wide Swiss Cheese -- Substitute Baby Swiss If You Can't Find It at the Grocery), and Jalapeno Cheese. (since the Jalapeno Cheese Usually Comes in Small Square Slices, That's Why You Need 1 1/2 Slices. the Alpine Lace Should Be Roughly the Same Width of the Bread).

    5
    Done

    on the Remaining Slice of Bread, on the Browned Side, Spread the Horseradish Sauce. Drizzle the Thousand Island Dressing Directly on the Sandwich and Place the Horseradish Side of the Bread Down as to Mix With the Dressing.

    6
    Done

    as Soon as the Bottom of the Sandwich Browns, Carefully Flip It Over and Brown the Final Side.

    7
    Done

    When the Bottom of the Sandwich Is Browned, Plate It Up and Cut It in Half, on the Diagonal. Garnish the Plate With the Gherkins and the Orange Slices.

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    Ulla Beard

    Culinary explorer on a mission to discover unique flavors and ingredients from around the world.

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