A Reuben sandwich can be very simple. When made traditionally, it is a lovely stack of dark rye bread, corned beef, thousand island dressing, mustard and sauerkraut.
As you can see, I have broken a few rules and quite possibly have taken one of the longest possible routes to get to a delicious Reuben – short of curing my own corned beef and baking my own bread, that is.
Sauerkraut: 7-9 days (or you can buy canned at the grocery store)
Corned Beef: 5-6 hours (or you can buy pre-cooked at the deli)
Celery Preserves: 2 hours (or you can wish you had some and use thousand island salad dressing instead)
Dark Rye Bread: The length of time it takes you to take a trip to your local grocery store + 5 minutes to toast and butter. Best of extra bread is stored in the fridge – it’ll last longer.
Stack accordingly. Or, you know, the sauerkraut can go on the side. The road was long. The tastes, well, these simply could not come out of a can or be rushed. Homemade wins every time. And for taking the longest route, you may call her Ruby for short.