Reuben Sandwich With Homemade Russian Dressing

Reuben Sandwich with Homemade Russian Dressing

This recipe delivers a classic Reuben sandwich piled high with corned beef, sauerkraut, and melty Swiss cheese, all tied together with a tangy, homemade Russian dressing.

Ingredients:

• For the Russian Dressing:
  • 1/2 cup mayonnaise
  • 3 tablespoons ketchup
  • 1 tablespoon grated onion
  • 1 tablespoon prepared horseradish
  • 1/2 teaspoon Worcestershire sauce
  • Pinch of smoked paprika
  • Salt and freshly ground black pepper to taste
• For the Sandwich:
  • 1/2 pound thinly sliced corned beef
  • 6 slices rye bread
  • 2 tablespoons butter, softened
  • 1/2 cup sauerkraut, drained and rinsed
  • 6 slices Swiss cheese

Cooking Guide:

1. Make the Russian Dressing: In a medium bowl, whisk together mayonnaise, ketchup, onion, horseradish, Worcestershire sauce, paprika, salt, and pepper until smooth. Taste and adjust seasonings as desired. Set aside.
2. Assemble the Sandwich: Spread softened butter on one side of each rye bread slice. Heat a large skillet over medium heat. Place two slices of bread, buttered-side down, in the skillet.
3. Top each slice with corned beef, sauerkraut, and Swiss cheese. Divide the Russian dressing evenly between the two sandwiches, spreading it on the unbuttered side of the top bread slices.
4. Cook the sandwiches for 2-3 minutes per side, or until the bread is golden brown and the cheese is melted.
5. Carefully remove the sandwiches from the skillet and slice them in half diagonally. Serve immediately.

Tips:

• For a richer flavor, use freshly grated horseradish instead of prepared horseradish.
• If you don’t have rye bread, pumpernickel bread is a good substitute.
• To add a bit of crunch, spread a thin layer of Dijon mustard on the bread before adding the corned beef.
• You can adjust the amount of Russian dressing to your liking.
• To make a heartier sandwich, add another layer of corned beef and cheese.
• The leftover Russian dressing can be stored in an airtight container in the refrigerator for up to a week.
• For a meltier cheese experience, you can briefly toast the assembled sandwich in a preheated oven at 375°F (190°C) for a few minutes until the cheese is bubbly.