Reuben with Swiss sauerkraut (Printable Version)
A warm sandwich with tender corned beef, melted Swiss cheese, and tangy sauerkraut on rye bread.
# Ingredients Required:
→ Russian Dressing
01 -
37.5 ml mayonnaise
02 -
30 ml sour cream
03 -
22.5 ml ketchup
04 -
15 ml dill pickle relish
05 -
10 ml fresh lemon juice
06 -
5 ml grated horseradish (jarred)
07 -
Kosher salt and freshly ground black pepper to taste
→ Sandwich
08 -
225 g corned beef or pastrami, thinly sliced
09 -
4 slices rye bread
10 -
45 ml butter, softened
11 -
8 slices Swiss cheese
12 -
120 ml sauerkraut, drained
# Guide to Cooking:
01 -
Combine mayonnaise, sour cream, ketchup, pickle relish, lemon juice, and grated horseradish in a bowl. Season with kosher salt and freshly ground black pepper to taste. Set aside.
02 -
Heat corned beef in a skillet over medium-low heat with 10 ml water or broth, stirring occasionally until warmed through. Remove from heat.
03 -
Butter one side of each bread slice. Place two slices butter side down on a work surface. Spread Russian dressing over bread. Layer warm corned beef, Swiss cheese slices, and drained sauerkraut. Top with remaining bread slices, butter side out.
04 -
Heat a large skillet over medium-low heat. Place sandwiches in skillet, cover, and cook about 3 minutes until bottom is golden brown. Flip sandwiches and cook uncovered until the other side is golden and cheese is melted.
# Extra Suggestions:
01 -
Use medium-low heat when grilling to ensure the cheese melts thoroughly without burning the bread.