The Shawnee Marina Reuben: A Sandwich Legend

The scent of toasted rye, melted cheese, and tangy sauerkraut always brings me back to lazy summer afternoons spent on the Ohio River. My grandfather, a man of few words but immense appetite, would always order a Reuben when we stopped at the Shawnee Marina. The salty river breeze, the gentle rocking of the boat, and the comforting layers of that incredible sandwich created memories that are as vivid today as they were decades ago. This isn’t just a sandwich; it’s a taste of nostalgia, a bite of pure, unadulterated comfort.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 1
• Yields: 1 sandwich
• Dietary Type: Not Vegetarian

Ingredients

• 2 slices wide-cut deli rye bread
• 3 slices deli pastrami (thinly sliced, roughly chopped)
• 3 slices deli corned beef (thinly sliced, roughly chopped)
• 1 slice alpine lace swiss cheese (medium thickness)
• 1 1⁄2 slices jalapeno jack cheese (thinly sliced)
• 2⁄3 cup vlassic sauerkraut, drained
• 1⁄8 teaspoon celery salt
• 1 ounce thousand island dressing
• 1⁄2 ounce horseradish sauce
• 1 1⁄2 tablespoons butter, melted
• 3 tablespoons olive oil
• 2 sweet gherkins (garnish)
• 2 orange slices (unpeeled and thinly sliced for garnish)

Equipment Needed

• Large pan or skillet
• Knife
• Cutting board
• Plate

Instructions

1. Begin by brushing the melted butter on all four sides of the rye bread slices. This ensures even browning and a delightful buttery flavor.
2. In a large pan or skillet, over medium heat, brown two sides of the buttered bread. Set the browned slices aside. The browning step adds crucial texture and flavor to the final sandwich.
3. Prepare the thousand island dressing by adding 1/2 of the celery salt to it. Taste, and if desired, add the remaining celery salt to enhance the dressing’s tang. Set aside.
4. In the same pan, add the olive oil over medium heat. Carefully sautee the pastrami, the corned beef, and the sauerkraut separately, avoiding mixing them together initially. This allows each ingredient to develop its own unique flavor profile. After approximately 3 minutes, transfer the meat and sauerkraut to a plate and set aside.
5. Reduce the heat to low. Place one slice of bread, unbrowned side down (but still buttered), in the pan.
6. Layer the ingredients onto the bread in the following order: corned beef, pastrami, sauerkraut, Alpine Lace cheese, and jalapeno jack cheese. Note: If you can’t find Alpine Lace cheese, a mild Baby Swiss makes a great substitute. Since the jalapeno jack cheese usually comes in small square slices, use 1 1/2 slices to adequately cover the sandwich. The Alpine Lace should roughly match the width of the bread.
7. On the browned side of the remaining slice of bread, spread the horseradish sauce. Drizzle the thousand island dressing directly onto the layered ingredients on the sandwich.
8. Place the horseradish-covered bread slice on top of the sandwich, horseradish-side down, ensuring it makes contact with the thousand island dressing. This creates a flavorful and cohesive sauce layer.
9. As soon as the bottom of the sandwich begins to brown, carefully flip it over to brown the final side.
10. Once the bottom of the sandwich is browned to your liking, remove it from the pan and plate it up.
11. Cut the sandwich in half diagonally.
12. Garnish the plate with the sweet gherkins and the thinly sliced orange slices for a touch of sweetness and visual appeal.

Expert Tips & Tricks

• Don’t overcrowd the pan: When browning the bread or sauteing the meats, work in batches if necessary to ensure even cooking and browning. Overcrowding can lower the pan temperature and result in steaming instead of browning.
• Use a spatula for flipping: Use a wide, flexible spatula to carefully flip the sandwich without losing any of the fillings.
• Adjust the heat: Monitor the heat closely to prevent burning. You may need to adjust the heat up or down depending on your stove and pan. The goal is to achieve a golden-brown crust and melted cheese without scorching the bread.
• Press the sandwich (optional): For an extra-crispy Reuben, consider pressing the sandwich with a panini press or a heavy skillet while it cooks. This helps meld the flavors together and create a uniformly flat sandwich.
• Kick up the spice: For those who enjoy a spicier Reuben, consider adding a dash of hot sauce to the thousand island dressing or using pepper jack cheese in place of the jalapeno jack.

Serving & Storage Suggestions

Serve the Shawnee Marina Reuben immediately after cooking for the best flavor and texture. The contrasting temperatures of the warm, melty filling and the crisp, toasted bread are best enjoyed fresh. The gherkins and orange slices provide a refreshing counterpoint to the richness of the sandwich.

Leftovers can be stored in the refrigerator, tightly wrapped, for up to 2 days. However, the bread may become slightly soggy upon reheating. To reheat, use a skillet or panini press to crisp up the bread and warm the filling. Microwaving is not recommended as it can make the bread rubbery.

This sandwich is best eaten fresh and is not suitable for freezing due to its delicate structure and high moisture content.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1451 kcal	N/A
Calories from Fat	1006 g	69%
Total Fat	111.8 g	171%
Saturated Fat	39.1 g	195%
Cholesterol	256.7 mg	85%
Sodium	3705.6 mg	154%
Total Carbohydrate	53.8 g	17%
Dietary Fiber	7.7 g	30%
Sugars	19.4 g	N/A
Protein	58.8 g	117%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Vegetarian Reuben: Substitute the corned beef and pastrami with marinated and grilled portobello mushrooms for a hearty vegetarian option.
• Turkey Reuben: Use thinly sliced smoked turkey breast instead of corned beef for a lighter take on the classic.
• Gluten-Free Reuben: Use gluten-free rye bread for a gluten-free version. Be sure to check the labels of all other ingredients to ensure they are gluten-free as well.
• Spicy Reuben: Add a pinch of cayenne pepper to the sauerkraut or use a spicy mustard instead of horseradish sauce for an extra kick.
• Reuben Dip: Combine the chopped corned beef, sauerkraut, thousand island dressing, and Swiss cheese in a baking dish and bake until bubbly for a delicious party dip. Serve with rye bread crackers or toasted rye bread.
• Sauerkraut Variations: Experiment with different types of sauerkraut, such as kimchi sauerkraut or Bavarian sauerkraut, to add unique flavors to the sandwich.
• Cheese Variations: If you can’t find Alpine Lace Swiss cheese, you can substitute baby swiss or a good quality provolone.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese for this recipe?
A: While pre-shredded cheese is convenient, it often contains cellulose that can prevent it from melting as smoothly. For best results, use freshly sliced or shredded cheese.

Q: What’s the best way to drain the sauerkraut?
A: Place the sauerkraut in a fine-mesh sieve and press down firmly with a spoon to extract as much liquid as possible. This prevents the sandwich from becoming soggy.

Q: Can I prepare the sandwich ahead of time?
A: It’s best to assemble and cook the sandwich fresh for optimal flavor and texture. If you need to prep ahead, you can slice the meats, drain the sauerkraut, and mix the dressing. Store everything separately and assemble just before cooking.

Q: What if I don’t have a skillet?
A: A griddle or even a non-stick frying pan will work in place of a skillet.

Q: Why are there orange slices as a garnish?
A: The bright citrus notes of orange complements the saltiness of the sandwich and the tangy sauerkraut, and the bright color adds to the plate’s appeal.

Final Thoughts

The Shawnee Marina Reuben is more than just a sandwich; it’s an experience. It’s a celebration of simple ingredients transformed into something truly extraordinary. I urge you to give this recipe a try and recreate a taste of riverside nostalgia in your own kitchen. Experiment with the variations, adapt it to your personal preferences, and most importantly, share it with someone you love. Pair it with a crisp pickle, a cold beer, and maybe even a sunny afternoon, and you’ll understand why this Reuben holds a special place in my heart.