Reuben Sandwich

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was “sandwich”. This theme definitely excited me because of two reasons; one, I have been craving a reuben for a while and two, I love sandwiches. This also gave me an excuse to try and make my own corned beef which I have been meaning to try.

I have never made a reuben before because I have always thought of it as something that takes way more work than it is worth. I might have been right but I have learned a lot from this. That next time, I’ll just have a butcher cut the corned beef instead of trying to make it myself. Not because it tasted bad because this was delicious but because I am really bad at making thing slices. Also, if I ever make this again, I will try and use a less flaky bread because the rye I used this time just did not stand up to the ingredients of the sandwich and fell apart.

The dressing that went with this was really good too and definitely benefited from sitting over night. I would never even want to go back to using Thousand Island. This recipe makes way too much dressing but I am sure you can find something to put it on.

I made my own corned beef but you could just have your butcher cut some for you, just make sure it is not too lean.

  • Servings: 3-serving
  • Difficulty: easy
  • Print

Summary

  • Course: entrĂ©e
  • Cooking Time: 45 mins

Ingredients

Russian Dressing
3/4 Cups Mayonnaise
1/4 Cup plus Heaping Chili Sauce 2 Tablespoons
2 Tablespoons Sour Cream
2 teaspoons Parsley , chopped
1 1/3 Tablespoons Yellow Onion , minced
1 1/3 Tablespoons Dill Pickle , minced
1/2 teaspoon Fresh Lemon Juice
1/2 teaspoon Horseradish
1/4 teaspoon Worcestershire Sauce
Sandwich
1 lb Corned Beef , sliced
1 Loaf Rye Bread , unsliced
4 Ounces Sauerkraut
3 slices Swiss Cheese
3 Tablespoons Butter , melted

Steps

  1. The night before, prepare the dressing. Chop the Parsley, mince the Yellow Onion and Dill Pickle, and juice the Lemon and add to a small bowl.
  2. Add the Mayonnaise, Chili Sauce, Sour Cream, Horseradish, and Worcestershire Sauce. Stir to combine. Cover. Refrigerate overnight.
  3. Preheat the oven to 350 degrees.
  4. Sprinkle the Corned Beef with a little water, wrap tightly in foil, and place in oven.
  5. Unwrap the Rye Bread and place in the oven.
  6. Bake until the crust is very crunchy (about 15 minutes). Take out of the oven and let cool until cool enough to touch (about 5 minutes).
  7. Slice the Bread into an even number of slices (I made 3 sandwiches so sliced 6 slices).
  8. Take the Corned Beef out of the oven and unwrap.
  9. Spread the Russian Dressing on each slice of bread, place some slices of Corned beef on the bottom slice of bread, followed by the Sauerkraut and Swiss Cheese. Top with the remaining piece of bread.
  10. Heat a cast iron skillet over medium heat.
  11. Melt the Butter and brush on each side of the sandwich.
  12. Put the sandwiches in the pan and weigh them down with a bowl or plate. Cook until the first sides are golden brown (2 – 4 minutes). Flip and continue cooking until the second side is golden brown and the cheese is melted (about 2 – 3 minutes).

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