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<strong>RECIPE</strong>S<br />
REUBEN ON RYE<br />
From: Berghoff Cafe<br />
At O’Hare: Terminal 1 near gate C26<br />
Serves 8<br />
Around the year 2000, Jan, Herman, and executive chef Matt Reichel started searching for new sandwiches for the downstairs<br />
café. Matt created this version of famous Reuben sandwich, and it was an instant success. The original Reuben dates from 1914<br />
or 1955, depending on two equally tall tales. The first: In 1914, New York delicatessen owner Arthur Reuben created it from<br />
Annette Seelos, the leading lady in a Charlie Chaplin film. The second: In 1955, Omaha grocer Reuben Kay invented it during a<br />
poker party. Years later it was entered in a national contest, and it won. Either way, it’s a fabulous sandwich to make at home.<br />
INGREDIENTS:<br />
Dressing<br />
1 cup mayonnaise<br />
2 ½ teaspoons chile sauce<br />
1 tablespoon ketchup<br />
¼ teaspoon Tabasco sauce<br />
1 teaspoon lemon juice<br />
1 teaspoon finely diced onion<br />
1 teaspoon finely diced celery<br />
2 teaspoons finely diced pickle<br />
¼ teaspoon Cajun spice mix<br />
Pinch of red pepper flakes<br />
¼ teaspoon Worcestershire sauce<br />
¼ teaspoon chopped fresh parsley<br />
DIRECTIONS:<br />
Make the dressing: Combine all the dressing ingredients one<br />
day ahead, so the flavors can blend. Season with salt and<br />
pepper. Refrigerate, covered, until ready to use.<br />
Make the sauerkraut: Sauté the bacon in a 12-inch skillet until<br />
crisp and drain off the fat. Add the beer to deglaze the pan.<br />
Add the sauerkraut, caraway seeds, and butter, and simmer for<br />
45 minutes over low to medium heat, stirring occasionally.<br />
Make the sandwiches: Lay out eight slices of bread. Layer each<br />
with one slice of Swiss cheese, the hot corned beef (reheat in<br />
hot beef stock), the hot sauerkraut mix, the dressing, one more<br />
slice of Swiss cheese, and finally another slice of rye bread.<br />
Grill in a Panini machine following the manufacturer’s<br />
instructions. (Alternative method: Cook on a griddle or in a<br />
skillet with butter, as you would a grilled cheese sandwich, until<br />
crisp and brown, about 5 minutes per side.)<br />
Sauerkraut<br />
1 ½ cup chopped applewood-smoked bacon<br />
1 cup Berghoff Lager beer<br />
6 cups bagged or canned sauerkraut, drained<br />
½ tablespoon caraway seeds<br />
¼ pound (1 stick) butter<br />
To Assemble<br />
16 slices rye bread<br />
2 pounds thinly sliced corned beef<br />
16 slices Swiss cheese<br />
16
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