Reuben Sandwich Plus
Gen. 29:31 When the Lord saw that Leah was hated, he opened her womb, but Rachel was barren. 32 And Leah conceived and bore a son, and she called his name Reuben,  for she said, “Because the Lord has looked upon my affliction; for now my husband will love me.”
It has been a long time since I put out a favorite recipe, and I just finished one of my most recent favorite lunches: a Reuben sandwich. The basic Reuben is pretty simple, but I like to spice mine up a bit, so here we go:
I usually stick with dark Rye Bread. I love the rich flavor of Rye and it is a bit better for you diabetics out there than is regular whole wheat. Rye has a tad more protein than wheat and fiber too:
I will vary what I put on the Rye bread as far as condiments go. Sometimes I stick with Miracle Whip, light and mustard, sometimes I use a brown/spicy mustard or even a hoseradish mustard. Today I went with Thousand Island Salad Dressing like the original recipe calls for.
I started out just using corned beef, swiss cheese, and sauerkraut, pretty much the basic Reuben recipe. But now I have branched out into some more daring variations of this classic sandwich.
I have tried using Pepperjack Cheese and it works wonderfully on the Reuben, adding just a little “sizzle” to the “tang” of the kraut.
I also now always include some kind of onion on my Reuben. Sometimes a sweet onion, maybe a red onion, today it was green onions. Onions and the kraut are a perfect match.
Now for the kicker: green olives. If you have not tried green olives on a Reuben, you are missing out. The “Tang” of both the kraut and the olives perfectly complement each other.
Most places will grill their sandwiches with butter, but since I am taking this to work, I haven’t tried that yet. Maybe soon!