If you're a fan of a classic Rueben sandwich, served atop a few of potato pancakes instead of between some rye bread, you're gonna go wild over this open-faced sandwich served on my shredded hash-brown potato-pancake waffles. Not since lunch at a deli located somewhere in Long-Island back in the early 1970's have I enjoyed a Reuben more. I was fifteen or sixteen, so the specifics escape me. Our family took a Summer road trip to visit friends of my mom and dad, and, before we left town the next day, we all went to lunch at "the place with the best potato pancakes in town." My parent's friends knew mom and dad loved potato pancakes. It was my very first Reuben and I too ordered it made "the potato pancake way" -- I ate the entire thing.
My potato pancake waffles were a happy accident:
I accidentally put a bag of shredded hash brown potatoes in the refrigerator instead of the freezer. What can I say, I was in a hurry that day. Mistakes happen. I am so glad I decided to open the bag before discarding the to-the-touch soggy mess this morning, because there was a nice surprise inside for me: glistening-white, ready-to-use, slightly-wet, shredded potatoes -- without all the time-consuming mess of doing it from scratch. I may will never shred fresh potatoes again. My breakfast menu changed immediately. Joe's sunny side up eggs with two sausage patties, stayed the same, but, his toasted English muffin turned into a side of my hash-brown waffles, and, all I had to do was drain the potatoes on a paper-towel-lined plate, dice a cup of onions, and get out my waffle maker.
They're the perfect foil for an incredible open-faced sandwich:
For each open-faced sandwich:
1 shredded hash brown potato pancake waffle
2 ounces thin-sliced mild Swiss cheese, cut into thin julienne strips
3-4 ounces very-thin-sliced corned beef, close to room temperature (Note: If the corned beef is cold, it will not heat properly when the sandwich goes under the broiler.)
1-2 tablespoons Russian dressing
3-4 tablespoons warm sauerkraut
~Step 1. To make each open-faced sandwich, on a broiler-safe plate (or on a baking pan lined with parchment if making multiple sandwiches), place 1-ounce of Swiss cheese julienne atop one crispy waffle. Top with 3-4 ounces thin-sliced corned beef, followed by another 1-ounce of Swiss.
~ Step 2. Place the sandwich(es) 8"-9" underneath preheated broiler (too close and the cheese will burn) for 3-5 minutes, or until the top and bottom layer of cheese is melted. Remove from oven. Drizzle with some Russian dressing and top with a generous scoop of warm sauerkraut. Serve immediately.
Grab your knife, pick up your fork, &, dig in:
Try my Turkey Breast Rachel on Potato Pan-Cake too:
Corned Beef Reuben on My Potato Pancake Waffles: Recipe yields instructions to make as many open-faced corned beef Reuben sandwiches as you want to.
Special Equipment List: cutting board; chef's knife; broiler-safe plate(s); baking pan (optional); parchment paper (optional)
Cook's Note: The Reuben sandwich. I crave one once or twice a year. And when I do, I don't waste time baking homemade rye bread, slow-cooking corned beef, long-simmering sauerkraut, or, whisking salad dressing. I don't try to save time by ordering delivery or take out either -- I don't live anywhere close to a NY-style deli that can begin to make this sandwich the way I like it. I take the 10-minute drive to the store, pick up the ingredients and pass through express checkout. Store-bought everything is fine. In about 45-minutes, I am eating my sandwich -- heaped with thin folds of meat and sloppy with sauerkraut, gooey cheese and creamy dressing on butter-crisped bread -- and I don't end up with a lot of leftover anything. Perfect: ~ Deli Corned Beef on Swirl with Sauerkraut & Swiss ~.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)
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