Reuben Sandwiches with Homemade Russian Dressing
Description
Make this classic Reuben sandwich and get the great restaurant taste without leaving your home.
Ingredients
Sandwich:
2 T. butter, softened
8 slices dark rye bread
8 slices Swiss cheese
3/4 lb. corned beef brisket, thinly sliced
1/2 lb. sauerkraut, drained
1/4 c. Russian Dressing-see below
Russian Dressing:
1/3 c. mayonnaise
1 1/2 T. ketchup
1 1/2 t. prepared horseradish
1/2 t. Worcestershire sauce
salt, to taste
freshly ground black pepper, to taste
Directions
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Combine the Russian Dressing ingredients. Makes one-half cup.
Butter one side of four slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface. Top each with a slice of Swiss cheese, and then divide half of the corned beef among the four of them.
Using paper towels, squeeze out excess moisture from the sauerkraut. Divide the sauerkraut among the four sandwiches, and top each with one tablespoon Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter the side facing out.
Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side. Cut the sandwiches in half before serving.
Serve with dill pickle spears.
Makes 4 sandwiches.
Tip: To eliminate the sogginess and speed up cooking time, heat the meat and kraut on the griddle first, then remove it and continue on with the rest of the directions.