The Reuben sandwich is a North American grilled sandwich composed of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing, grilled between slices of rye bread. It is associated with kosher-style delicatessens, but is not kosher because it combines meat and cheese.

Though both New York and Omaha claim to be home of the famous Reuben sandwich, it is actually created using German ingredients…

In my mind, the best Reuben Sammy is served at a Jewish deli in NYC – why do I have this association?

All I know, is that it’s one damn good sammich –

buttery – salty – tangy – rich – AND SO DELICIOUS.

According to Omaha lore, the Reuben Sandwich was dreamed up at Omaha’s Blackstone Hotel in 1925 by Reuben Kulakofsky, a local grocer, to feed a group of late-night poker players.

Game on – casserole style!

Layered Reuben Casserole

Layered Reuben Casserole

8 slices fresh pumpernickel bread, toasted
2 Tbs. butter, room temperature
½ cup Thousand Island dressing
16 slices Swiss cheese
16 slices deli corned beef
1 cup sauerkraut, drained

Preheat oven to 400 degrees.

Slather one side of each toasted bread slice with room temperature butter.
Transfer, buttered side down, four slices to a square baking dish.
Over the bread, evenly spread 8 slices of corned beef.
Top with the drained sauerkraut.
Layer the kraut with 8 slices of Swiss cheese.
Arrange the last four slices of toasted, buttered bread atop the cheese.
Spread the final slices of corned beef over the bread and evenly drizzle the dressing over the meat.
Then spread the final layers of cheese on top.

Bake for 15 minutes, until the cheese is melted and bubbly.

Remove from the oven and cool before slicing and serving.