Although the origins of the Reuben sandwich are unclear, the earliest references to it in print are New York–based. According to one account, it was created by Arnold Reuben, the German owner of the now defunct Reuben’s Delicatessen in New York City. Regardless of its origin, it’s delicious and made even more so with our ale-soaked sauerkraut.
Active preparation time: 20 minutes
Total time: 40 minutes
Serves: 2
Ale-Soaked Kraut
2 Tbs (1 fl oz/30 ml) olive oil
Pinch of salt
1 yellow onion, diced
½ cup brown sugar
12 fl oz (355 ml) sour beer
14 oz (397 g) sauerkraut (preferably Frank’s Kraut)
Heat a small stockpot over medium-low heat. Add the olive oil and swirl the pan to coat. Add the onions and salt and cook, stirring frequently, until the onions are tender and translucent (5–10 minutes). Add the brown sugar and beer and bring to a simmer. Add the sauerkraut and simmer until the beer is reduced and the mixture is almost dry, about 20 minutes.
Sandwich
4 slices caraway rye bread
4 slices Gruyère cheese
Thousand Island or Russian dressing
8 oz (227 g) thinly sliced corned beef
1–1½ cup Ale-Soaked Kraut
Dill pickle spears
Top each bread slice with a slice of Gruyère cheese. Place the bread slices on a griddle and toast until the Gruyère melts. To assemble the sandwiches, top the melted Gruyère with the dressing. Divide the corned beef between 2 of the cheese-and-dressing topped slices. Top the corned beef with the ale-soaked kraut, then top the sandwiches with the remaining 2 slices of bread (cheese and dressing side down). Serve with the dill pickles spears.
Beer Suggestions: Pair with Ommegang Rosetta (Cooperstown, New York), Allagash Coolship Resurgam (Portland, Maine), or New Holland Blue Sunday Sour (Holland, Michigan).