The Shawnee Marina Reuben Sandwich

"The ultimate Reuben. When I developed this sandwich, the idea was to draw in hungry boaters off the Ohio River and to make them regulars at my deli-restaurant. It worked."
 
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photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
Ready In:
35mins
Ingredients:
13
Yields:
1 sandwich
Serves:
1
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ingredients

  • 2 slices wide-cut deli rye bread
  • 3 slices deli pastrami (thinly sliced, roughly chopped)
  • 3 slices deli corned beef (thinly sliced, roughly chopped)
  • 1 slice alpine lace swiss cheese (medium thickness)
  • 1 12 slices jalapeno jack cheese (thinly sliced)
  • 23 cup vlassic sauerkraut, drained
  • 18 teaspoon celery salt
  • 1 ounce thousand island dressing
  • 12 ounce horseradish sauce
  • 1 12 tablespoons butter, melted
  • 3 tablespoons olive oil
  • 2 sweet gherkins (garnish)
  • 2 orange slices (unpeeled and thinly sliced for garnish)
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directions

  • Brush the melted butter on all four sides of the bread. In a large pan or skillet, brown two sides of the bread over medium heat and set aside.
  • Add 1/2 of the celery salt to the thousand island dressing and taste. If you like more, add the rest. Set aside.
  • In the same pan over medium heat, add the olive oil and sautee the pastrami, the corned beef and, the sauerkraut without mixing them with each other. At the end of 3 minutes, put the meat and kraut on a plate and set aside.
  • Over low heat, put an unbrowned (buttered) bread side down in the pan. Layer on the corned beef, pastrami, kraut, Alpine Lace cheese (Alpine Lace is a very mild, wide Swiss Cheese -- substitute Baby Swiss if you can't find it at the grocery), and jalapeno cheese. (Since the jalapeno cheese usually comes in small square slices, that's why you need 1 1/2 slices. The Alpine Lace should be roughly the same width of the bread).
  • On the remaining slice of bread, on the browned side, spread the horseradish sauce. Drizzle the thousand island dressing directly on the sandwich and place the horseradish side of the bread DOWN as to mix with the dressing.
  • As soon as the bottom of the sandwich browns, carefully flip it over and brown the final side.
  • When the bottom of the sandwich is browned, plate it up and cut it in half, on the diagonal. Garnish the plate with the gherkins and the orange slices.

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Reviews

  1. Fabulous recipe! I left out the olive oil and gherkins and used Bavarian sauerkraut, which has caraway seeds and is slightly sweet. It was neat to find a local recipe, as I also am from Scioto County. Thanks for sharing!
     
  2. I don't normally eat Reuben sandwiches but when I tried this one , it was like wow....why haven't I had these before.....Absolutely delicious....but oh so filling. We shared one sandwich and had a bowl of soup with it. Made for a great lunch. Made the recipe as is and it is really Yummy !! Thanks for sharing your recipe Bone Man, it was enjoyed by the two of us.
     
  3. I can't wait to try this recipe. I just love Reuben Sandwiches and it hard to find a really good around here. And I love the horseradish sauce it. Just can't wait to go grocery shopping on Saturday and this is what we will have for lunch. I'll be back to give the results, and maybe a pic. Thanks, this sounds soooo good!
     
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RECIPE SUBMITTED BY

<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
 
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