our taste: RECIPE
The sandwich is the quintessential portable food,
and one that has scores of incarnations.
The modern concept of a sandwich that
combines meats, cheeses and vegetables
between slices of bread can be traced to 18th
century Europe. The sandwich is purport-
edly named after John Montagu, the 4th Earl
of Sandwich. Rumor has it that, around 1762,
Montagu asked for meat to be served between
slices of bread so that he could dine without
interrupting his gambling game. Others soon ordered foods served “the same as Sandwich,”
and the name has stuck ever since.
Many people argue that there is no beating a
classic reuben when it comes to sandwiches. A
reuben is made of corned beef that is piled high
and swiss cheese served on rye or pumpernickel
bread. Sauerkraut and Russian dressing give this
sandwich its tangy kick. Enjoy a “Classic Reuben
Sandwich,” courtesy of Classic Recipes from
Boar’s Head ® .
Makes 4 sandwiches
Ingredients:
1 pound Boar’s Head Sauerkraut
2 tablespoons thousand island dressing
8 slices of pumpernickel or dark rye bread
1 pound Boar’s Head Corned Beef, sliced thin
4 slices Boar’s Head Premium Swiss Cheese
Softened butter Instructions:
Drain, but do not rinse, the sauerkraut and
combine with thousand island dressing. Top four
halves of the bread with the sauerkraut mixture,
then 4 ounces of corned beef, followed by 4
ounces of Swiss cheese. Close with a second
slice of bread. Spread the top and bottom of the
sandwich with soft butter. Grill on both sides
until warmed through and the cheese melts.
Serve hot.
Classic Reuben Sandwich
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