Reuben Sandwich
Ingredients
Russian Dressing
- 2 1/2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 1/2 tablespoons ketchup
- 1 tablespoon dill pickle relish
- 2 teaspoons fresh juice from 1 lemon
- 1 teaspoon grated horseradish from a jar
- Kosher salt and freshly ground black pepper
Sandwich
- 1/2 pound corned beef or pastrami, thinly sliced
- 4 slices rye bread
- 3 tablespoons butter at room temperature
- 8 slices Swiss cheese
- 1/2 cup sauerkraut, drained
Instructions
- In a bowl, combine the mayonnaise, sour cream, ketchup, pickle relish, lemon juice and horseradish until well combined. Season to taste with salt and pepper. Set aside.
- In a skillet over medium-low heat, add the corned beef and 2 teaspoons of water or broth. Heat the corned beef stirring as needed until warm. Remove from the heat.
- Butter one side of each slice of bread. Lay 2 slices of bread, butter side down on a cutting board.
- Spread some of the Russian dressing on each slice of bread. Top with corned beef, Swiss cheese and sauerkraut. Close bread slices to create a sandwich, butter side out.
- Heat a large skillet over medium-low heat. Place the bread on the skillet and cook covered for about 3 minutes or until golden brown. Flip and cook the other side, uncovered until crispy and golden brown.
Notes
- Drain as much liquid as possible from the sauerkraut to prevent the sandwich from getting soggy.
- Good quality rye bread is key to the best Reuben sandwich ever!
- You can use a panini press or a griddle instead of a skillet, if you prefer.
- Cook the Reuben sandwich over medium-low heat for best results.
Nutrition
Calories: 806 kcal, Carbohydrates: 36 g, Protein: 41 g, Fat: 55 g, Saturated Fat: 29 g, Trans Fat: 1 g, Cholesterol: 169 mg, Sodium: 2281 mg, Potassium: 561 mg, Fiber: 5 g, Sugar: 4 g, Vitamin A: 1100 IU, Vitamin C: 36 mg, Calcium: 608 mg, Iron: 4 mg
