Photo by Cherie Olivier.
Chef Neil Ellis holds a finished Rueben sandwich.
For the June edition of What’s Cooking, we asked Oak & Raleigh to recommend a summer sandwich. Chef Neil Ellis, who has more than 20 years of cooking experience, recommended a sandwich that is in high demand with customers and makes everyone at Oak & Raleigh proud — their Reuben sandwich.
This sandwich is a class that “stands the tests of time when using quality ingredients,” Ellis said.
At Oak & Raleigh, the recipe used their housemade Corned Beef Brisket and homemade sauerkraut, but Ellis said store-bought ingredients will suffice.
Oak & Raleigh Reuben Sandwich
Recipe:
►2 slices marble rye bread
►2 tablespoons of Thousand Island dressing
►1/4 pound corned beef, thinly shaven
►2 slices baby Swiss cheese
►2-4 ounces sauerkraut
Steps:
1. Lightly toast two slices of marble rye bread.
2. Spread 1 tablespoon of Thousand Island dressing on bottom slice of bread. Add corned beef.
3. Place cheese on top of beef and add sauerkraut.
4. Toast sandwich open-faced until cheese melts.
5. Add remaining 1 tablespoon of Thousand Island dressing, or more if desired, to top piece of rye bread.