In deconstructing the Reuben and seeing its multiple transformations found around the local eateries we challenged our inner Irish to come up with a trifecta of taste bud temptations.
The official folklore on who created the Reuben Sammy told here:
1914 – Patricia B. Taylor, daughter of Arnold Reuben (1883-1970), the founder of Reuben’s Restaurant and Delicatessen, remembers that her father made the first Reuben Sandwich in 1914. She described the incident to Craig Claiborne of the New York Times in his book called Craig Claiborne’s – The New York Times Food Encyclopedia:
The year was 1914. Late one evening a leading lady of actor Charlie Chaplin came into the restaurant and said, ‘Reuben, make me a sandwich, make it a combination, I’m so hungry I could eat a brick.’ He took a loaf of rye bread, cut two slices on the bias and stacked one piece with sliced Virginia ham, roast turkey, and imported Swiss cheese, topped off with coleslaw and lots of Reuben’s special Russian dressing and the second slice of bread. He served it to the lady who said, ‘Gee, Reuben, this is the best sandwich I ever ate, you ought to call it an Annette Seelos Special.’ To which he replied, ‘Like hell I will, I’ll call it a Reuben’s Special.’ Well, I’ll be! I thought it was named after this dude– Flemish artist Peter Paul Rubens (my bad).
Enjoy these easy recipes just in time to get your Irish taste buds in a jig. Bang on!
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With really no claim to fame except its inner melty mash-up of true flavors, this is a take from the luncheon style Hawaiian Ham Sliders. Sticky, salty and with Caraway seeds.
Ingredients
- 3/4 cup melted butter
- 1 1/2 tablespoons dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 tablespoons caraway seeds
- 1 tablespoon dried minced onion
- 24 mini sandwich rolls
- 1 pound sliced cooked corned beef
- 1 pound sliced Swiss cheese
- Russian dressing
Instructions
Preheat oven to 350 degrees F.
Prepare a 9×13 pan with nonstick spray.
In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, caraway seeds, and dried onion.
Separate tops from bottoms of rolls, and place bottoms in prepared baking dish. Smear on the desired amount of Russian dressing then layer half the corned beef onto bottoms. Then layer Swiss cheese over corned beef. Cover with remaining meat, then place the bun on top. Pour the mustard mixture evenly over the sandwiches.
Bake 15 minutes in the preheated oven until the rolls are lightly browned and the cheese melted. Cut individual sandwiches and serve.
Nutrition
- Serving Size: 24
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