As millions of Americans revel in St. Patrick's Day celebrations, the maker of the country's leading Sauerkraut brands, Silver Floss® and Krrrrisp Kraut®, has the solution to corned beef leftovers - the perfect Reuben sandwich.
The Reuben combines grilled or toasted rye bread with the hearty flavor of corned beef, a St. Patrick's Day staple. Swiss cheese, sweet and tangy Thousand Island dressing, and crunchy Sauerkraut help make for a delectable sandwich.
"We're inundated with requests for Reuben sandwich recipes this time of year," said Ryan Downs, co-owner of Great Lakes Kraut Co. "Reuben fans also crave our recipes for Sauerkraut Reuben Balls, Reuben Pierogies, and Reuben Soup."
Reubens and other sandwiches are eaten at home more than any other entrée, according to a 2006 study by consumer trend researcher The NPD Group. More than one of nine homemade dinners includes a sandwich, the study said.
Tracing the Reuben's origin sparks emotionally charged debate. Some people say the first Reuben was created by Arnold Reuben, a Manhattan delicatessen owner; others credit Omaha grocer Reuben Kulakofsky. But there's no disputing that the Reuben's tantalizing taste is made mouthwatering with Sauerkraut, which is gaining its own fan base as a healthy food.
Recent scientific studies link the natural compounds in Sauerkraut to improved health and resistance to colon, lung, and breast cancer.
This recipe for the perfect Reuben sandwich is a mouthwatering way to finish off leftover corned beef, a St. Patrick's Day staple.
• 8 slices rye bread
• ¼ cup butter, softened
• ¾ cup Thousand Island dressing
• ½ lb. thinly sliced corned beef
• ½ lb. sliced Swiss cheese
• 1 lb. Krrrrisp Kraut or Silver Floss Sauerkraut, drained
Preheat oven broiler.
Lay bread slices on 9" x 13" baking sheet. Spread one side of each slice evenly with butter. Turn the slices over and spread the other side evenly with dressing. Layer corned beef, Swiss cheese, and Sauerkraut on four slices and top with remaining slices. Place baking sheet under preheated broiler and broil until browned, turning once, two minutes.
Silver Floss and Krrrrisp Kraut Sauerkraut, winners of the ChefsBestT Award as America's best-tasting Sauerkraut, are manufactured by the world's largest Sauerkraut producer, Great Lakes Kraut Co., LLC, Bear Creek, Wis. With processing facilities in Bear Creek and Shortsville, N.Y.--the best cabbage growing regions in the world--the company combines modern technology and four generations of Sauerkraut-making expertise to produce the country's leading brands. Silver Floss canned and jarred Sauerkraut is found in the canned vegetable section of grocery stores in the East, South, and Midwest. Krrrrisp Kraut refrigerated Sauerkraut is located in the meat department at grocery stores nationwide. For more information about Great Lakes Kraut and its award-winning brands, visit www.sauerkrautnews.com.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: firstname.lastname@example.org
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.