Reuben Sandwich
This recipe makes 4 Reuben Sandwiches.
Ingredients
For the Russian Dressing:
- ½ cup mayonnaise
- 5 tbsp. ketchup
- 3 tbsp. dill pickle relish; sweet relish not recommended
- ½ tsp. horseradish
- 1 tbsp. onion, minced
- 1 tsp. yellow mustard
- 1 tsp. Worcestershire sauce
For the Sandwiches:
- 8 slices rye sandwich bread
- 4 tbsp. unsalted butter, at room temperature
- 1 pound thinly sliced corned beef
- 1 cup sauerkraut, drained
- 8 slices Swiss cheese
Instructions
To prepare the Russian dressing:
- In a small bowl, combine all ingredients; mix well; set aside.
To prepare the sandwiches:
- Spread one side of each bread slice with ½ tablespoon butter.
- In a large non-stick skillet, over medium-low heat, arrange 2 slices of bread, buttered side down.
- Spread 2 tablespoons of Russian dressing on each slice of bread; top each with ¼ pound corned beef, ¼ cup sauerkraut and 2 slices cheese.
- Top each with 1 slice of bread, buttered side up.
- Cook until golden and crispy underneath; about 5 minutes.
- Flip the sandwiches and cook, pressing down gently with a spatula, until second side is golden and cheese melts; about 3 minutes more.
- Transfer sandwiches to plates and wipe out skillet.
- Repeat with the remaining bread, sauce, corned beef, sauerkraut and cheese.
- Best if served warm.