Reuben Sandwich

Name: Reuben Sandwich
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 to 6 servings
Ingredients: 8 slices rye bread; 5 tablespoons unsalted butter, softened; 1 pound sliced corned beef, warmed; 8 slices Swiss cheese; 1 cup sauerkraut, drained and warmed*; ½ cup Russian dressing (see below); Russian dressing: ½ cup mayonnaise; Russian dressing: 2 tablespoons ketchup; Russian dressing: 1 tablespoon finely diced dill pickle; Russian dressing: 1 teaspoon prepared horseradish; Russian dressing: 1 teaspoon Tabasco sauce; Russian dressing: ½ teaspoon of lemon juice; Russian dressing: ½ teaspoon Worcestershire sauce; Russian dressing: Salt and freshly ground black pepper, to taste

Pairs With Pinot Noir, Sauvignon Blanc

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Difficulty:: Easy
Prep Time:: 5 minutes
Cook Time:: 10 minutes
Total Time:: 15 minutes
Yield:: 4 to 6 servings

Ingredients

8 slices rye bread 16 slices rye bread
5 tablespoons unsalted butter, softened 10 tablespoons unsalted butter, softened
1 pound sliced corned beef, warmed 2 pounds sliced corned beef, warmed
8 slices Swiss cheese 16 slices Swiss cheese
1 cup sauerkraut, drained and warmed* 2 cups sauerkraut, drained and warmed*
½ cup Russian dressing (see below) 1 cup Russian dressing (see below)

Russian dressing

½ cup mayonnaise 1 cup mayonnaise
2 tablespoons ketchup 4 tablespoons ketchup
1 tablespoon finely diced dill pickle 2 tablespoons finely diced dill pickle
1 teaspoon prepared horseradish 2 teaspoons prepared horseradish
1 teaspoon Tabasco sauce 2 teaspoons Tabasco sauce
½ teaspoon of lemon juice 1 teaspoon of lemon juice
½ teaspoon Worcestershire sauce 1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper, to taste Salt and freshly ground black pepper, to taste

Instructions

Prepare the Russian Dressing

In a bowl, combine mayonnaise, ketchup, dill pickle, horseradish, Tabasco, lemon juice, and Worcestershire sauce. Season with salt and pepper to taste. Mix well and set aside.
Assemble the Sandwich

Butter one side of each slice of rye bread. Place four slices, buttered side down, on a clean surface. Spread Russian dressing generously on the non-buttered sides. Layer each with corned beef, sauerkraut, and Swiss cheese. Spread Russian dressing on the non-buttered sides of the remaining slices and place them on top of the sandwich, buttered side up.
Cook the Sandwich

Heat a skillet or griddle over medium heat. Place sandwiches on the skillet and cook until golden brown and the cheese melts, about 3-4 minutes per side. Press down gently with a spatula to ensure even grilling.
Serve with Sauvignon Blanc or Pinot Noir

Remove from heat, slice each sandwich in half, and serve hot. * Some chefs briefly sautee the sauerkraut in butter before adding it to the sandwich to enhance its flavor and reduce moisture. ** We’re featuring a traditional zesty Russian dressing, but if you prefer a creamier, milder option, Thousand Island dressing works too!