Reuben sandwiches are a New York deli classic and a great use for leftover St. Patrick’s Day corned beef. It’s no wonder this sandwich is counted among many people’s favorites. A great reuben with a side of chips and a soda is about as perfect a lunch combo as one can create.
If you’ve never had a reuben sandwich before, we a) are very sad for you and b) think you should stop reading here and run to the nearest deli counter. Are you back? Okay, good, we’re all on the same page about how delicious the reuben is. The origin of the sandwich is unclear. One story credits a grocer in Omaha and one, a deli owner in New York city (I’ll let you guess which side of the fence we stand on). Wherever its true origins, we’re glad it exists because it’s a favorite in our test kitchen.
The grilled sandwich contains a stack of corned beef, sauerkraut, swiss cheese and Russian or Thousand Island dressing layered between slices of buttered rye bread. It’s typically grilled until everything is warm and melted, but we love the way the cheese melts and the bread gets toasty in our panini press. The panini press’s gorgeous grill marks add to the spectacle of gooey, dripping goodness.
You’ll love the panini twist on this New York classic - just don’t try to eat this delicious sandwich without some napkins nearby.