Reuben Sandwich With Russian Dressing

Reuben Sandwich With Russian Dressing

There's nothing like grubbing down on a Reuben Sandwich come Saint Patrick's Day. Making a corned beef sandwich with Russian dressing is a quick and easy way to use up leftover corned beef

Course Dinner, Lunch

Cuisine Irish

Keyword Corned Beef, Horseradish, sauerkraut

Prep Time 10

Cook Time 15

Total Time 25

Servings sandwiches

Calories 1032kcal

Author Darcey Olson

Cost $20

Ingredients

RUSSIAN DRESSING

1 Tbsp finely chopped onion
1 cup mayonnaise
¼ cup ketchup or chili sauce
4 tsp prepared horseradish, drained
1 tsp Worcestershire sauce
¼ tsp paprika
Fine sea salt, to taste

REUBEN SANDWICH

8 slices rye bread
4 Tbsp unsalted butter, room temperature
1 lb thinly sliced corned beef, canned or fresh
1 cup sauerkraut, drained
8 slices Swiss cheese

Instructions

RUSSIAN DRESSING

Using the side of a large knife, press down on the minced onions and smash to create a paste. You can also use a mortar and pestle, if you have one.
Transfer the onions to a small bowl and whisk together with the rest of the ingredients. Taste and add sea salt, if desired. Set aside.

REUBEN SANDWICH (STOVETOP)

Pre-heat a large skillet over medium-low heat.
Add the sauerkraut to the skillet and cook until warm throughout (approx. 2-3 minutes). Transfer to a small bowl and wipe out the pan before proceeding.
If the corned beef needs to be re-heated, place the slices in the skillet and cook for approximately 1 minute per side. Remove and set aside.
Butter one side of each piece of bread with ½ tbsp butter. Depending on the size of your skillet, place 2 or 4 pieces of bread on the skillet, buttered side down.
Add 2 tbsp of Russian dressing to each slice of bread.
Build the sandwich: Add ¼ cup of sauerkraut. Top the sauerkraut with ¼ pound of sliced corned beef. Top the corned beef with two slices of Swiss cheese. Top the sandwich with a slice of bread, buttered side up.
Cook until golden and crispy underneath, about 5 minutes. Flip and cook until the second side is golden and the cheese is melted (approx. 5 minutes).
Transfer the sandwich to a plate and repeat until all the sandwiches have been toasted. Serve immediately for best texture and flavor.

REUBEN SANDWICH (BLACKSTONE GRIDDLE)

Pre-heat the griddle to medium-low heat.
If the corned beef needs to be re-heated, add to the griddle, along with the sauerkraut. Cook while you proceed to the next step.
Butter one side of each piece of bread with ½ tbsp butter. Place the buttered bread on the griddle, buttered side down.
Add 2 tbsp of Russian dressing to each slice of bread.
Build the sandwich: Add ¼ cup of sauerkraut. Top the sauerkraut with ¼ pound of sliced corned beef. Top the corned beef with two slices of Swiss cheese. Top the sandwich with a slice of bread, buttered side up.
Cook until golden and crispy underneath, about 5 minutes. Flip and cook until the second side is golden and the cheese is melted (approx. 5 minutes).
Transfer the sandwich to a plate and repeat until all the sandwiches have been toasted. Serve immediately for best texture and flavor.

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