This Reuben Sandwich Recipe is a bit different because I make it with Corned Venison! It can certainly be made with corned beef as well, but if you have access to venison, I urge you give it try! It is quite fun!
One of our all-time favorite sandwiches is a good old Reuben. It’s hands down the sandwich I order the most when we go out for lunch. Even so 80% of the time I am disappointed because most restaurants just can’t make them as good as I can! Not that I’m tooting my own horn…. it’s just pure fact!
The Origin of the Reuben Sandwich
The origin of the Reuben Sandwich is, like the origins of many different foods, is debatable!Ther are at least 4 or 5 different stories. One common thread of information is that it originated some time is the early 1900’s, between 1915 and 1930. Most believe it originated in New York City, but one story suggests it originated in Omaha, Nebraska! The other commonality is that it was invented by a Jewish American!
Several years ago I started making corned beef in the slow-cooker. Now I make my own corned venison and cook it in the slow cooker, as well!
You would never know that this is a tougher cut of the venison! It is tender, juicy and delicious! It is simply unbeatable and so easy because the slow cooker does all the work!
In this version I make my own rye bread. It may sound like a lot of work but if you have a bread maker, it’s a piece of cake. Well worth the effort! I also have a recipe for thousand island dressing, and even the pickling spice, on BCC too!
Thanks for stopping by today! I hope you enjoyed the Reuben Sandwich Recipe! What is your favorite sandwich?
Enjoy! And have fun cooking!
The king of all grilled sandwiches! Made with corned beef or venison and topped with Swiss cheese, sauerkraut and 1000 Island dressing!
- 2-3 slices Corned Venison (can use corned beef)
- butter or margarine room temperature
- 2 pieces Rye Bread
- 2 Tbsp Thousand Island Dressing
- 2-3 slices Swiss cheese
- Sauerkraut to taste about 3 heaping Tbsp per sandwich
Slice Corned Venison or Beef thin.
Butter rye bread on one side of each slice.
Spread Thousand Island Dressing on the opposite side of the butter on one slice of bread.
Layer corned beef, cheese and sauerkraut on top of Thousand Island.
Cover sandwich with the other slice of bread with the buttered side out.
Brown first side on a small frying pan over medium heat.
Flip and brown the other slice of bread. Remove from pan. Enjoy!
Originally Published 4/15/2016