RECIPE BOOK

RECIPES
MILLER’S REUBEN SANDWICH
From: Miller’s Pub
At Midway: Near Gate B11
CHEF PAUL MORRISON OF MILLER’S
Paul J Morrison III... Originally a native of Pittsburgh, PA, Paul
has been in kitchens in Chicago on and off for the last 10
years. Once an aspiring emcee and Freestyle Battle Champion,
he has taken his artistic talents to the restaurant industry.
He received his bachelor’s degree in culinary management
locally at the Illinois Institute of Art- Chicago, and has crafting his style ever since. After stints at ZED 451, and
getting to work for his childhood hero Michael Jordan at Michael Jordan’s Steakhouse and the 23 Sportscafe
at the Mohegan Sun Casino in CT Paul won the Mohegan Sun Iron Chef Challenge after defeating many celebrity chef restaurants
He accepted the position in 2014 of Executive Chef at one of Chicago’s most beloved establishments Millers Pub in the heart of
loop. His farm to plate style and passion for seasonal cuisine has made for a perfect fit to Millers traditional fair. Paul’s love of food is
only surpassed by his love of travel.
INGREDIENTS:
1- Lb. Corned Beef, sliced thin with a small amount of fat
4- Slices Rye Bread, hardy good quality with caraway seeds
4-Slices Swiss cheese (about ½ and ounce per slice)
½- cup Sauerkraut, drained
4-6 Tablespoons 1000 Island dressing, good thick one
4-Tablespoons Butter, softened
2-each Pickle, dill
DIRECTIONS:
Locate some good fresh corned beef. The corned beef should
be lean but still have a small amount of fat on it for flavor and
moisture. The corned beef must be sliced ultra thin so when
ordering it from your butcher, insist the beef be shaved thin.
Slightly heat the corned beef and the sauerkraut with a small
amount of moisture. It’s important to only slightly heat the
corned beef to take the chill off of it. Keeping it moist requires
liquid during the heating process. I use chicken stock (or water)
and add it to the bottom of a microwave proof pan. Wrap the
container and microwave at a low setting. Don’t over heat
or microwave at too high a setting or the corned beef and
sauerkraut will become dried out and tough.
Spread the butter on one side of each slice of bread. Lay the
bread (buttered side down) the bread on a hot skillet, then lay
the cheese on the bread while the bread is toasting. The bread
should toast nicely and melt the cheese at the same time.
Place the warmed corned beef and sauerkraut on the melted
cheese and pour the 1000 island dressing over the sauerkraut.
Top with the other toasted bread and press down and allow to
cook and slightly and heat the dressing. Flip the sandwich over
and finishing cooking the other side. Slice in half and serve with
a chilled crisp dill pickle; the flavor of the pickle complements
the corned beef.
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