Hi I am Betty welcome to Betty’s Kitchen. Tonight we are just having a simple dinner. It is just going to be sandwiches and they are Rueben sandwiches and I thought I will show how to make them in case you do not know how to make them and some variations that you think about.
I am using dark rye bread so— you can have rye bread. It is appropriate but people like the dark kind and I have already toasted the sides that are up. So I have used the skillet and I have spread butter that was at room temperature on each one of these. Just one side and toast it that side and then put it toasted side up on this cutting board. And then I am going to put my filling and we will say these two on the right and this will be the top that will go over like that and then we will grow them.
So the first thing that I am going to do is show you that you can use either Master or Thousand Island dressing which ever is some kind of flavor that appeals to you with corned beef— is what you should use and you need about tablespoon more so I am not going to measure it I am just going to go around on this one and maybe use a knife to spread that a bit so that will get the flavor, disperse a little bit and then we will go to the other one and I am using some thousand island dressing. So you just— one of your taste is— use one of the other again just go around not as much as you like it will be approximately one tablespoon, spread it out.
The next thing we are going to add is two dish of for Rueben sandwiches and it is sour craft so I have some kind of sour craft here and I have taken some of that up and I have drained it because that one piece could be really watery in fact that sort has got some seagull pear but putting that on the skillet and browning it of so you do not want to hold all of these just —so evenly cover it so that every bite you take you will take a little bit of sour craft and that is going to go on both of these and rest of them but the ingredients are going to be the same on both sandwiches so it is just— if you want some of the seeping mustard on your sandwich, do it that way. If you want something like a little bit sweeter, then do the Thousand Island—
So, there we go. And then the traditional meat for a Rueben sandwich is corned beef and if you have to - so pick that up through deli so do to the Deli section in your grocery store or supermarket and —I like to get it shaped so we are just going to put some shape deli meat on that is corned beef. And we will just put enough to make a good covering for each one of those and then the traditional cheese that is used is Swiss cheese. Let us put some couple slices of Swiss on this one and on this one. See how simple is this.
Now, we are going to put those tops remember the grilled side through the inside because I want to keep then all those good flavors and then that means is that what we have on top here it has not been buttered but we are going to grill it on the skillet so that means that we go to our room temperature butter and spread it and then I am going to bring over to my skillet and place the buttered side down so this one will have the buttered side down and also this one buttered side down and you know what I am going to do next I am going to use the butter again and I will butter these sides because we have been turning at some point while this cooks and then turn on your cooked top bring this over. This will make two sandwiches worth if you want to eat the whole sandwich so give me up a minute or two and I will have this ready and probably more than two minutes but I will be back soon and I will show you what it looks like.
Our Rueben Sandwiches are done let us take a look at them. You will see that the Swiss cheese has melted down nicely. We have a crusty top and also when you check the bottom it is noshing crusty I did turned them once. So now they are ready now just turn off the stove, bring this over and then put them on my cutting board which I cleaned off and turn this one around a little bit more so I can get to it and let us serve (excuse me). Let us serve them up.
What I have is a plate here that I put a few bread and butter, pickles. I think that would be a nice compliment and then we have one of these that had mustard. I think it’s Swiss. This one has a nice— just go Canada and L.A, not through corner to corner but cut something like that so you can see the inside of the one with the mustard so there we go. Let’s go and grab the plate and then the one that has the Thousand Island dressing. We’ll do something kind of silly. We’re going in the opposite direction on this one although I guess I have to turn it over it does not really matter.
So, this one has to come out looking like this really nice look for a sandwich and a—really the crunchiness as well as the melted cheese and the heated meat and heated sour craft. So it is going to be a lovely meal to put this together with our iced tea. And also, earlier today, what I worked on for all of you viewers was my carrot cake so if you do not know that I was doing that because of a cover of request that people have sent in— we made the carrot cake today and this is the way it turned out and it is just a beautiful cake and I think you will really like it. It is a little more trouble than most of my recipes but it is really worth it.