This classic reuben sandwich features homemade corned beef and sauerkraut, melty Swiss, and a rich, creamy Russian dressing, all sandwiched between the best marbled rye bread.
Course Sandwich
Cuisine Irish
Keyword reuben
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 4makes 2 sandwiches
Calories 532kcal
Ingredients
½cupmayonnaise
1tablespoonsweet pickle juice
1teaspoonsweet pickle relish
1teaspoonlemon juice
1teaspoonhorseradish cream
4slicesmarbled rye bread
3-4tablespoonsbutter, softened
4slicesswiss cheese
½poundcooked corned beef, warmed
½cupsauerkraut, drained
Instructions
Mix the mayonnaise, pickle juice, pickle relish, lemon juice and horseradish cream in a small bowl and set aside.
Preheat a frypan on medium to medium-low heat. Butter one side of each of the slices of bread and place the buttered sides together. On one set of bread, lay a slice of swiss cheese on the bread, then top with half of the warmed corned beef, then half of the drained sauerkraut and half of the Russian dressing. Place the sandwich buttered side down in the frypan and top with another slice of cheese and the other side of the bread, buttered side up. Cover with a lid and cook until the cheese melts and the bread is golden. Flip and cook on the other side. Repeat with the makings of the other sandwich.