Another trip in the WABAC machine to a restaurant I visited many times before it closed: Hughies. It was on Front Street in Toronto not far from what was then the O’Keefe Centre, so a great location for a pre- or post-theatre meal. Hamburgers and pies were a big part of the menu there, but I almost always ordered their Reuben sandwich. With fries.
A Reuben sandwich is a fine sandwich all by itself—greater than the sum of its parts—but at Hughies it was grilled which increased the taste and crunchiness to someplace beyond what I’d tasted before. You could probably use a panini press to make this, and maybe that would be even better.
I’d use mine, but that would mean I’d have clear some space for it on the counter, haul it out from where it’s stored, plug it in and wait for it to heat up. After making the sandwich, I’d have to wait for the press to cool off so I could take off the grilling panels, wash and dry them, re-assemble the press and then store it. It’s just not worth the bother for one sandwich, no matter how great that sandwich is. So I’m using my frying pan.
Let’s make a Reuben sandwich.
Get all the ingredients (from all over the world!) together.
I don’t actively promote products here, but this Montreal smoked meat is very good.
Thousand Island Dressing.
Now for the assembly.
Swiss cheese on one slice of the bread, Thousand Island dressing on the other.
Add the sauerkraut to the Thousand Island side and the smoked meat to the Swiss cheese side.
Put the sandwich together…
and place it in the frying pan. Cook it until both sides are golden brown.
150 g (5 oz.) smoked meat
2 slices Swiss cheese
1/3 cup well drained sauerkraut
3 T. Thousand Island dressing
2 slices light rye bread
butter for bread
Preheat the frying pan.
Butter one side (the outside) of both slices of bread. If you forget to take the butter out of the refrigerator like I did, you can fry the sandwich in some butter in the pan.
On one of the slices layer the Swiss cheese, the smoked meat and then the sauerkraut. On the other slice, spread on the Thousand Island dressing. Put that slice on top of the cheese/smoked meat/sauerkraut layer. This is different than what’s shown in the pictures above… it’s much easier to assemble this sandwich if you don’t have to flip the slice of bread loaded with sauerkraut.
Transfer the sandwich to the fry pan and cook until both sides are golden brown and the cheese has melted.