The Reuben sandwich is a layered, cured meat sandwich with Swiss cheese, sauerkraut, and dressing grilled between slices of rye bread! This classic sandwich is a native New Yorker with German and Lithuanian roots. In this class, we’ll learn all of the steps that go into crafting the perfect Reuben, focusing on all the components that go into producing this sandwich. We’ll start by making dark pumpernickel rye bread, which is easier to make than you would expect. Next, we’ll cure some pastrami and corned beef spiced to your individual preferences. We’ll wrap it all up by making two classic dressings and a quick-cured sauerkraut to boot. We promise that the end result will be the tastiest NYC-style Reuben you have ever eaten and quite possibly will have you begging for more! Let’s take some pride in our city’s classic sandwich tonight, and learn some great ways to enhance your culinary knowledge!
Recipes:Dark Pumpernickel Rye; Sweet Cured Pastrami; Spicy Corned Beef; Herbed Russian Dressing; House Thousand Island Dressing; House “Quick Cured” Sauerkraut
Class Type: Individual, hands-on cooking class
Class Notes: Learn to cure your own brisket, bake your own pumpernickel, & perfect your secret sauce… Meat your maker; Meat your perfect Reuben!
Evan is no stranger to the food world. He’s held almost every job in a restaurant, from the kitchen to the front door. He has over 15 years of experience cooking and eating in New York City, Rhode Island, and Maryland. He formalized his knowledge at Johnson and Wales University through a degree in Restaurant Management, inclusive of a foundation in Culinary Arts. Making Croissants was his favorite class. He has also stood in the front of the classroom teaching young adults and children. He now styles food for the advertising and editorial industry, and his work has appeared in Men’s Health (Eat This Not That), Cosmo, and Good Housekeeping to name a few.