Reuben Caboodle Construction Instruction

What’s in Your Caboodle?

 

Reuben Caboodle (serves 4) contains:  

                Rye Bread

                Extra Lean Corned Beef

                Emmentaler Swiss

                Sauerkraut

                Katzinger’s Russian Dressing

                4 Knishes

                4 Brownies

                2 Dill Pickles & 2 Garlic Pickles

 

 

Ultra Reuben Caboodle (serves 8) contains:

              Everything in the Reuben Caboodle plus …

              Pumpernickel Bread

              Extra Lean Pastrami

              Cole Slaw

              More Knishes, Brownies, Pickles and Russian Dressing

 

Getting Started

In preparation for complete deli euphoria, there are just a couple of things you will need:

  • An oven preheated to 350 degrees
  • A serrated bread knife
  • Aluminum foil
  • Skillet
  • Olive oil or butter

Bake That Bread!

Okay, so the bread you are looking at is already baked, right?  But if you want that Katzinger’s crust, you gotta bake it again!  Simply preheat your oven to 350 degrees, put the bread right on the rack and bake the bread uncovered for 20 minutes.

Knishes Too!

You know that oven and the bread and the 350 degree thing?  Well it’s perfectly heated for your knishes as well.  Go ahead and put those bad boys on a sheet tray and throw in the oven along with your bread for the same amount of time. 

Heat That Meat!

The perfect Reuben can only be achieved with hot corned beef or pastrami.  Remove your delicious deli meat from its packaging and divide evenly into piles the number of sandwiches you are making.  Lay each pile on its own square piece of aluminum foil.  Pour 2 tablespoons of water on top of each pile and fold the foil over the top to cover.  Set each foil packet in the preheated oven for 10 minutes.  This is the secret to mouthwatering steamy hot meat.

Cut That Bread!

Remove the bread from the oven and allow to cool for 5 minutes.  Grab the bread with a towel in your non-cutting hand and hold on its side.  Carefully slice the crusty bread approximately ¾-inch thick.

Build That Sammie!

For each sandwich, careful construction is required:

  • Lay out 2 slices of bread side by side.
  • Spread plenty of Katzinger’s Russian dressing on each slice.  DO NOT SKIMP!  You won’t regret it!
  • Put a slice of Emmentaler Swiss on one slice of dressing-slathered bread.
  • On that same slice of bread, put about a ¼ cup of kraut (or slaw).
  • On the other slice, pile the meat from one of your pre-portioned, steamed packages.
  • Close it up and get ready to grill that baby!

Grillin’ Time!

Heat an empty skillet over medium heat.  Simply brush each side of the sandwich with olive oil or softened butter.  Place each sandwich in the skillet and proceed to grill for two minutes on each side until golden brown or to your liking.  Remove each sandwich from the skillet, cut in half and serve.

Enjoy!

Grab a pickle, a warm toasty knish and a decadent fudge brownie to accompany the deli sandwich of your dreams.  It’s the next best way to experience Katzinger’s when Columbus is oh so far away.