![\"Florida\"](\"http:\/\/cajunchefryan.rymocs.com\/images\/Florida.gif\" "\\"Florida\\"")
<\/a>Florida<\/div>\n
On one of our summer trips we spent the day in old downtown Pensacola and ate lunch at the Bean and Leaf, a quiet little coffee, tea, and sandwich joint. I ordered the Reuben Sandwich and this was quite an adventure for a 13-year old, I fell in love and it has been a happy marriage ever since. I am not sure if this restaurant still exists, several Internet searches found one location on Bayou Blvd in Pensacola, FL, but it cannot be confirmed. <\/p>\n
<\/a>Corned Beef Sliced<\/div>\n
The classic Reuben starts with rye bread, buttered on one side and then grilled on the flat top or hot skillet, then a dollop of Thousand Island dressing is smeared on the exposed side and several slices of corned beef are added to this, the quantity of slices is entirely up to the maker, but in this case we are portioning four ounces per sandwich. I have seen some where the meat is piled so high and thick it could be more than a pound of the thinly sliced morsels. Then the drained sauerkraut is gently arranged evenly over the corned beef and then Swiss cheese gets topped, finished with one more slice of rye bread that has been smeared with Thousand Island dressing on the inside and buttered on the outside.<\/p>\n
Once the bottom slice is nice and toasted the whole sandwich is flipped and the other side is toasted. Once the toasting is nice and browned and the Swiss cheese is melted the sandwich is done. <\/p>\n
There are variations of course in the way the Reuben sandwich is prepared, some use pastrami, some use other dressings such as a horseradish based sauce, others use various other soft and medium flavored cheeses. Here is an example of one that we ate at one of the deli shops at the Terminal Market in Philadelphia, PA on our trip on May of 2010. <\/p>\n
<\/a>Grilled Reuben Sandwich<\/div>\n
The Step-By-Step<\/strong><\/em><\/p>\n Step 1. <\/strong>Butter one side each slice of rye bread, then place the buttered side down on the hot flat top or heated skillet.<\/p>\n Step 2.<\/strong> Spread \u00bd tbsp of the Thousand island dressing onto each of the top sides of rye bread.<\/p>\n Step 3.<\/strong> Add four ounces of the corned beef evenly on each of the rye bread slices.<\/p>\n Step 4.<\/strong> Evenly and gently add \u00bc cup of the sauerkraut on top of each sandwich and the corned beef slices.<\/p>\n Step 5.<\/strong> Add one slice of Swiss cheese to each sandwich. <\/p>\n Step 6.<\/strong> Spread \u00bd tbsp of the Thousand island dressing onto one side of each of the remaining slices of rye bread. Then place the slices with the dressed sides down. Then butter the top sides of the remaining rye bread. <\/p>\n Step 7.<\/strong> When the bottom rye bread is nice and grilled, use a flat spatula to flip the sandwich and grill the other side. The sandwich is done when both sides are grilled nicely to golden brown and the cheese has melted. <\/p>\n<\/a>
Rye Bread Grilling<\/div>\n<\/a>
Rye Bread 1000 Isle Spread<\/div>\n<\/a>
Corned Beef Added to Rye Bread<\/div>\n<\/a>
Sauerkraut on top of each sandwich and the corned beef slices<\/div>\n<\/a>
Add one slice of Swiss cheese to each sandwich<\/div>\n<\/a>
Toasting the Reuben<\/div>\n