Reuben Sandwich recipe
A well-made Reuben sandwich beats out any other deli sandwichits robust, melty, tangy, meaty, and oh-so filling.
Butter, softened, as needed
8 slices rye bread
8 slices Swiss cheese
1 pound cooked corned beef, thinly sliced (see Fresh Corned Beef recipe page)
2 cups sauerkraut, drained
½ cup Russian Dressing (see below)
1/3 cup real mayonnaise
3 tablespoons ketchup
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
4 drops hot sauce
Salt, to taste
1) Prepare the dressing: whisk all ingredients together in a small bowl; chill until using.
2) Butter outer sides of bread slices with butter. Layer 4 slices of bread with: 2 slices cheese, ¼ pound beef, ½ cup sauerkraut, and 2 tablespoons dressing. Place remaining slices bread on top.
3) Heat a griddle or large skillet over medium-high. Add prepared sandwiches and cook until browned on each side and cheese has melted, turning once, about 6 minutes total. Cut sandwiches in half diagonally and serve warm. Read more Lacinato Kale.
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