Reuben Sandwich
Description
Corned beef, rye bread, sauerkraut, Swiss cheese and homemade Russian dressing make the perfect sandwich. It is filling, satisfying and comforting besides being delicious. Don't wait for St. Patrick's Day to enjoy it!
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
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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Make the Russia Dressing:
Combine the Dressing ingredients. Makes 1/2 cup.
Butter one side of each of 4 bread slices; place the bread buttered-side down on a large piece of wax paper on a flat surface. Top each with 1 slice of Swiss cheese. Divide the corned beef in half, and then equally divide one of the halves of corned beef among them, reserving the other half for a little later.
Drain sauerkraut. Using paper towels, squeeze out excess moisture from the sauerkraut. Divide sauerkraut among the sandwiches, and top each with 1 T. Russian dressing.
Using the reserved half of corned beef, add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices, and butter the side facing up.
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 a dill pickle and chips.
Makes 4 sandwiches.