You don’t have to dine out to eat a classic Reuben sandwich when you can perfect it at home. Stack corned beef, tangy sauerkraut, fresh Russian dressing and melty Swiss cheese on dark rye and you’re on your way to sandwich bliss.
The Sacramento Bee published a recipe for a Reuben sandwich that sounded so good we just had to make it.
This day.
“What’s a Reuben sandwich?” you might ask. Corned beef, dark rye bread, Swiss cheese, sauerkraut, with Russian dressing – grilled.
According to Wikipedia, our national love affair with Reuben sandwiches has been going on since the 1920s, although the origin is disputed.
Fill that plate! What to serve with Reuben sandwiches
- Potato chips from the oven
- Oven Baked Sweet Potato Fries
- Classic wedge salad with blue cheese dressing
- cucumber salad
- Homemade Ginger Ale
From the editors of Simply Recipes
Reuben Sandwich
ingredients
Russian Dressing:
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1/3 Cup mayonnaise
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1 1/2 tablespoon Ketchup
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1-1/2 teaspoon prepared horseradish
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1/2 teaspoon Worcester sauce
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Freshly ground black peppertaste
Sandwich ingredients:
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2 tablespoon buttersoftened
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8th slices Rye bread
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8th slices Swiss cheese
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3/4 lb corned beef brisketthinly sliced
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1/2 lb sauerkraut
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1/4 Cup Russian dressing
method
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Prepare Russian Dressing:
In a small glass, combine mayonnaise, ketchup, horseradish, Worcestershire sauce, and freshly ground black pepper. Shake to combine. Put aside.
Note: This makes 1/2 cup of dressing. So reserve half. Seal the jar and refrigerate for later use.
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Spread butter on bread and assemble sandwiches.
Butter one side of four slices of bread and place them, buttered side down, on a large piece of waxed paper on a flat surface. Top each with a slice of Swiss cheese and then spread half of the corned beef on top.
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Add sauerkraut and finish assembling the sandwiches.
Squeeze excess moisture out of the sauerkraut with paper towels. Divide the sauerkraut among the sandwiches and top each with a tablespoon of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices. Butter the top of the sandwich
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Grill the sandwiches in the pan and let the cheese melt.
Preheat a griddle or skillet to medium-high heat. Bake the sandwiches on one side until the bread is golden brown and the cheese is melted. Use a spatula to gently flip the sandwiches and finish cooking on the second side, about 3 minutes on each side.
Before serving, cut the sandwiches in half. Serve immediately with coleslaw. or whatever side you want.
| nutritional information (per serving) | |
|---|---|
| 692 | calories |
| 44g | Fat |
| 29g | carbohydrates |
| 44g | protein |
