Serves 4
25 min
Classic Reuben Sandwich
Recipe GLPR94d34cb28158ea
A hearty Central European-inspired sandwich featuring tender corned beef, tangy sauerkraut, and creamy Swiss cheese on toasted rye bread, all brought together with a zesty Russian dressing made from mayonnaise, sour cream, ketchup, and horseradish.
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Ingredients
2½ tablespoons mayonnaise
2 tablespoons sour cream
1½ tablespoons ketchup
1 tablespoon dill pickle relish
1 tablespoon fresh lemon juice
1 teaspoon jarred grated horseradish
to taste kosher salt
to taste freshly ground black pepper
1 pound sliced corned beef
½ pound sauerkraut
8 slices Jewish rye bread
5 tablespoons softened unsalted butter
8 slices Swiss cheese
Directions
In a small bowl, combine the mayonnaise, sour cream, ketchup, dill pickle relish, lemon juice, and horseradish. Stir well to blend. Season the Russian dressing with salt and pepper to taste and set aside.
Drain the sauerkraut well, pressing gently to remove excess liquid.
Warm the corned beef in a skillet over medium heat, stirring occasionally, for about 3–4 minutes until heated through.
Lightly butter both sides of each slice of rye bread with the softened butter.
Heat a large skillet or griddle over medium heat. Working in batches, toast the buttered bread slices until golden brown on both sides, about 1–2 minutes per side. Transfer to a work surface.
Spread a generous layer of Russian dressing on one side of four bread slices. Layer each with one slice of Swiss cheese, then a portion of the warm corned beef, followed by a portion of drained sauerkraut, another slice of Swiss cheese, and finally a second slice of rye bread (dressing-side down) to complete the sandwich.
Return each assembled sandwich to the skillet or griddle over medium heat and grill until the exterior is golden and crispy and the cheese begins to melt, about 2–3 minutes per side.
Transfer the sandwiches to a cutting board, let cool slightly, and serve warm.
