Tom's Morningside Classic Reuben
Burgers, Clubs & Sandwiches
A heavy metal spatula driving buttered rye into the heat sets the pace, a rhythm you know if you have ever sat in a vinyl booth at 2am, watching a career short-order cook work a roaring flat-top. Recreating this Tom's Morningside classic requires timing the flip, managing the flame, and layering the cheese until the butter-soaked rye gives way to an avalanche of peppery corned beef, molten Swiss cheese, and the aggressive snap of drained sauerkraut. Armed with a cast-iron skillet, squeeze the kraut dry, build a cheese barrier, and press it hot.
Before you start
The Russian dressing can be made up to a week in advance and stored in the refrigerator.
You will have extra sauce left over, which is perfect for burgers or club sandwiches later in the week.
Ingredients
- mayonnaise1/2 cup
- ketchup3 tbsp
- prepared horseradish1 tbsp
- Worcestershire sauce1 tsp
- hot sauce1 tsp
- paprika1/2 tsp
- kosher salt1 pinch
- black pepper1 pinch
- bakery-style rye bread4 large slices
- unsalted butter3 tbsp
- deli corned beef1/2 lb
- sauerkraut1/2 cup
- Swiss cheese4 large slices
- vegetable oil1 tsp
- kosher dill pickle spears2 med
- ruffled potato chips1 cup
Method
- 01
Whisk together the mayonnaise, ketchup, horseradish, Worcestershire, hot sauce, paprika, salt, and pepper in a small bowl.
Taste and adjust for a savory, creamy dressing with a noticeable, spicy punch, then set aside.
- 02
Extract all excess moisture from the sauerkraut by pressing it in a fine-mesh strainer or wringing it tightly in a clean kitchen towel.
Wet kraut is the enemy of crispy bread, so squeeze out as much liquid as humanly possible before assembly.
- 03
Heat the oil in a cast-iron skillet over medium heat and toss the sliced corned beef for sixty seconds just to wake up the rendered fats.
You are not trying to brown the meat, merely ensuring the center of your sandwich isn't refrigerator-cold before scraping it onto a holding plate and wiping the skillet clean.
- 04
Butter one side of each bread slice edge-to-edge, flip them over, and apply a generous layer of Russian dressing to the unbuttered sides.
Build a hydrophobic barrier by placing a slice of Swiss cheese on the bottom slices of bread, topping with the warmed corned beef and squeezed sauerkraut, and sealing with another slice of Swiss before crowning with the top pieces of bread, buttered side up.
- 05
Transfer the sandwiches to the cast-iron skillet over medium-low heat and press them firmly with a sturdy metal spatula or heavy pot.
Cook undisturbed for three to four minutes until the bottom is a deep mahogany brown, then flip and place a metal bowl over the sandwiches for the final minute to trap radiant heat and melt the cheese.
- 06
Remove the sandwiches from the skillet, let them rest for exactly one minute, and cut them diagonally.
Diner law mandates a diagonal cut to create a structurally sound eating experience before serving immediately with a cold dill pickle spear and a handful of salty chips.
Notes
Use proper bakery rye bread instead of flimsy supermarket slices.
Pre-packaged bread lacks the gluten structure to hold the sandwich together and will easily collapse under the weight of moist sauerkraut and greasy meat.
Pastrami works as an equally authentic substitute for corned beef.
It provides a more aggressively seasoned, smoky flavor profile for those who prefer it.
From Cook Diner Food at Home.