The traditional Christmas Eve meal in my family has been the Ruben for about as long as I can remember. I don’t know how it ever got started but one year we made Rubens for Christmas Eve, and because we enjoyed it so, and because it was so easy to clean-up afterwards, it became a tradition. And one that I have chosen to carry forward into adulthood.
When I first met John and told him about it he thought I was a little nuts. That is until he had his first Christmas Eve Ruben. And so the tradition lives on.
For those of you don’t know, a Ruben is a hot sandwich made with Pumpernickel bread, Swiss Cheese, Corned Beef, and Saurkraut. In delis and restaurants they are often made with Thousand Island or Russian dressing as well. But that isn’t something I added to my recipe until a few years ago. Then you wrap them in foil and put them in a 350 oven for about 15-20 minutes.
Not something most would consider appropriate holiday food. But they don’t know what they are missing.