Toasted slices of dark rye bread packed with corned beef, sauerkraut, Swiss cheese and tangy homemade Russian dressing. This sandwich is the perfect reason to make extra corned beef and cabbage on St. Patrick’s Day. Or, simply pick up some corned beef at your favorite deli counter and enjoy a Reuben any time of the year.
For the Russian Dressing:
- 3/4 cup mayonnaise
- 1/4 cup catsup or chili sauce
- 2 tbsp sour cream
- 2 tsp fresh chives, diced
- 1 tsp onion powder
- 1 tbsp sweet pickle relish
- 1 tsp freshly squeezed lemon juice
- 1 tsp horseradish
- 1 tsp Worcestershire sauce
- A couple dashes of hot sauce (optional)
For 4 Sandwiches:
- 8 slices of rye bread
- About 2 tbsp mayonnaise
- 1 lb cooked corned beef, sliced
- 1 cup sauerkraut
- 12 ounces Swiss cheese, sliced
Make the Russian Dressing:
- Add all the dressing ingredients to a bowl and stir to mix. Taste and add more hot sauce, lemon juice, Worcestershire sauce, or horseradish if desired. Cover and refrigerate until ready to use.
Make the Reuben Sandwiches:
- Lightly toast all 8 pieces of bread. You want the bread to be toasted enough to feel dry – but not be overly brown. Let cool and then spread one side of each piece of bread with a thin layer of mayonnaise.
- Heat a large non-stick skillet over medium heat until hot.
- For each sandwich: Spread a thick layer of Russian Dressing on the inside of one slice of bread and place it mayonnaise side down inside the hot skillet. Lay a few slices of cheese (about 1 & 1/2 ounces) over the mayonnaise, then add about 1/4 lb sliced corned beef. Top the corned beef with about 1/4 cup of sauerkraut and another few slices of cheese. Top with another slice of bread – mayonnaise side out.
- Cook the sandwich until the bottom is beginning to get golden brown and crispy – about 4 minutes. Use a spatula to lift the sandwich from the pan and use your fingers to flip the sandwich over, placing it back on the spatula. Slice the sandwich back into the pan. Use the back of the spatula to press the sandwich down into the pan, compacting it slightly. Let cook until golden and crispy on the other side – about another 3-4 minutes. Flip the sandwich in the skillet once or twice more, until the outside of both sides is crispy and golden and the cheese is melted.