Let me start by saying that the Reuben is a superb sandwich. We’re not sharing this recipe with you because we think the Reuben sucks and it needs improving. It’s great as is. But there’s just something about deep frying in beer batter that makes even the greatest sandwich, better. And that’s why we’re sharing. Because this is better.
We’ve kept the ingredients and steps simple here, like a good Reuben should be. It’s hearty, and savory, and will have you feeling satisfied like no Reuben has before. Double up the ingredients though if you’re extra hungry or feeding more than yourself – especially the beer. Enjoy!
Pabst Blue Reuben
30min to prepare serves 1
- 3 cans of PBR
- 1/2 pound Corned Beef
- 2 slices Dark Rye Bread
- 3 ounces Sauerkraut
- 2 slices Swiss Cheese
- 1/4 cup Thousand Island Dressing
- 3 cups Flour
- BUILD SANDWICH: Spread even amounts of thousand island dressing on both slices of dark rye bread then place one slice of Swiss on top of each. Pan fry corned beef and Swiss cheese until gooey. Pile corned beef/cheese mixture onto one slice and put sauerkraut on top. Complete the sandwich by placing the other cheesy slice on top.
- WILLPOWER: At this point you might tempted to say screw it, eat the sandwich as is and drink the beers. We understand this urge. But you must be strong. Your journey is almost complete.
- BATTER: Open 2 of the cans of PBR. Mix 3 cups of flour with 3 cups of the opened PBR (drink the remainder of course) until smooth and all clumps are gone. Clumpy batter is bad batter.
- FRY: Heat oil in fryer to 375 degrees. Place sandwich into the PBR batter until all sides are fully coated and dripping, then place coated sandwich into fryer. It's imperative that you make sure the entire sandwich is submerged. Cook for about 3 minutes or until golden brown on all sides.
- EAT: Once done; remove from fryer, cut open, crack open the other beer, and stuff it all in your face! Be careful though, it's probably melt-your-face hot.