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When life gives you pastrami (or corned beef), make a Reuben Katz's Deli Wednesday Aug 30, 2017 at 12:01 AM Katz's is famous for its hot pastrami sandwiches as well as its hot corned beef sandwich, dry-cured and pickled. It takes a full month to be ready to serve. It's also famous for one of our favorite sandwiches, the Reuben, a New York invention which turned 100 in 2014. According to food lore, it was invented in Reuben's Deli by Arnold Reuben in Manhattan and made with Irish corned beef, German sauerkraut, Jewish rye and Russian dressing. Others say it was invented in Omaha by Lithuanian grocer Reuben Kulakofsky in the 1920s. By More Content Now Disclosure: We earn commissions from sales generated after clicking curated product links ***** Katz’s is famous for its hot pastrami sandwiches as well as its hot corned beef sandwich, dry-cured and pickled. It takes a full month to be ready to serve. It’s also famous for one of our favorite sandwiches, the Reuben, a New York invention which turned 100 in 2014. According to food lore, it was invented in Reuben’s Deli by Arnold Reuben in Manhattan and made with Irish corned beef, German sauerkraut, Jewish rye and Russian dressing. Others say it was invented in Omaha by Lithuanian grocer Reuben Kulakofsky in the 1920s. At Katz’s Delicatessen you can get one made with pastrami or corned beef and even turkey, but all with Swiss cheese and sauerkraut with a healthy amount of Russian dressing. Theirs is not grilled, but most like the rye bread grilled to a butter-laden crunch. Here, we give you some recipes to help you make the perfect corned beef Reuben, some of the ingredients from scratch. Or, if you simply don’t want to do any cooking yourself, get Katz’s corned beef, pastrami and even sandwiches delivered. Classic Reuben Sandwich Makes 1 2 slices rye or marble rye bread 1 T. butter 2 T. Russian dressing, see recipe below 2 oz. corned beef or pastrami as you like it (sliced, shaved or in chunks) 1 oz. drained sauerkraut, see recipe below 1 oz. sliced Swiss cheese Spread 2 slices of bread lightly with Russian dressing. Place a layer of sauerkraut over one slice, then top with a slice of corned beef, then a slice of Swiss cheese. Top with the second slice, dressing side down. Butter outside of the Reuben sandwich lightly and fry on a griddle or grill, turning to brown both sides evenly. Make your own Russian dressing Russian dressing is unknown in actual Russia except in more recent times as a mix of ketchup and mayo. It was invented in Nashua, New Hampshire, in the 1910s by James Colburn, and at its base is indeed a mix of ketchup and mayo with variations and additions like pickle juice and horseradish. Modern cooks even add Sriracha. Simply combine all the ingredients for this classic Russian dressing: ½ c. mayonnaise 2 T. ketchup 1 t. Worcestershire sauce 1 t. prepared horseradish Freshly cracked pepper Pinch cayenne pepper or other hot spice or sauce Salt to taste Make your own sauerkraut This recipe is easy-peasy and allows you some control over ingredients. You might add more or less garlic and onions, or even add some freshly grated horseradish. This recipe makes enough for about 20 sandwiches and, because it’s preserved, keeps well in the fridge. 5 lb. cabbage, sliced or shredded thinly 1 onion, sliced thinly 2 cloves of garlic, minced. Add more if you love garlic. Water 3 T. sea salt Mix cabbage, onion, sea salt, and garlic in a bowl. Pack mixture very firmly into a large, clean, food-grade plastic bucket. The cabbage will make its own brine. Fill a food-grade plastic bag with water and place over the salted cabbage mixture. This seals in and weighs down the cabbage so no air gets in. Allow to ferment in a cool, dry place, 1 to 4 weeks. The longer you ferment, the tangier the flavor.