cold kitchen recipe:

sandwich reuben

ingredients

rye bread slices	2		pc
emmenthal cheese slices	2		pc
shaved pastrami	50		gm
sauerkraut			gm

production

1. 1 Construct the sandwich:

   place a slice of cheese on one slice of bread and the alternate layers of pastrami and sauerkraut

2. Lightly butter the outside of the bread and place in a frying pan over a low flame to lightly toast the bread, and allow the cheese to melt and the other ingredients to heat through
3. Remove, cut in half on the diagonal and serve
   

chef notes:

Reputedly named for its creator, Arthur Reuben (owner of New York's once famous and now defunct Reuben's delicatessen), this sandwich is made with generous layers of corned beef or pastrami, Swiss cheese and sauerkraut on sourdough rye bread. Reuben is said to have created the original version; made with ham for Annette Seelos, the leading lady in a Charlie Chaplin film being shot in 1914.

Another version of this famous sandwich's origin is that an Omaha wholesale grocer (Reuben Kay) invented it during a poker game in 1955. It gained national prominence when one of his poker partner's employees entered the recipe in a national sandwich contest the following year . . . and won. Can be served hot or cold.

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