The Kitchen
Classic Reuben Sandwich
This recipe makes the best Reuben I have ever tasted. On the other (unbuttered) side, generously spread Russian dressing.
Ingredients · Servings 4
- 8 slices rye bread
- 4 tablespoons unsalted butter (softened)
- Russian dressing (recipe follows)
- 1 pound sliced (or shredded corned beef)
- 1/2 pound approximately 1 cup sauerkraut, drained
- 8 slices Swiss cheese
- 1/2 cup mayo
- 3 tablespoons ketchup
- 1 tablespoon grated or finely chopped shallot
- 1 tablespoon horseradish
- 1 teaspoon Worcestershire sauce
- 1 to 2 teaspoons hot sauce
- 1/2 teaspoon sweet paprika
- Salt and pepper to taste
Method · 11 min
- Stir all the ingredients in a medium size bowl. Reserve.
- Butter one side of each slice of bread. On the other (unbuttered) side, generously spread Russian dressing.
- On half of bread slices, add corned beef and top with sauerkraut and cheese slices (2 per sandwich). Add more sauce, if desired. Top each sandwich with remaining bread slice, dressing side down.
- Preheat a large skillet or panini press, over medium-high heat. Place sandwiches in pan, working in batches if needed, and grill each sandwich for approximately 3 minutes per side or until the bread is golden brown and the cheese is fully melted.
- Cut each sandwich in half (for that classic deli look) and serve immediately!
On half of bread slices, add corned beef and top with sauerkraut and cheese slices (2 per sandwich). Top each sandwich with remaining bread slice, dressing side down. Preheat a large skillet or panini press, over medium-high heat.
Place sandwiches in pan, working in batches if needed, and grill each sandwich for close to 3 minutes per side or until the bread is golden brown and the cheese is fully melted. Cut each sandwich in half (for that classic deli look) and serve immediately!
