Reuben sandwiches
Deli corned beef, tangy sauerkraut, melted Swiss and a quick homemade Russian dressing, griddled on buttered rye until crisp. Deli-counter classic at home.
- Prep
- 6 min
- Cook
- 10 min
- Serves
- 2
- Per serve
- 860 kcal
Ingredients
Method
Stir together the mayonnaise, ketchup, horseradish, Worcestershire sauce, onion and paprika. That's your Russian dressing.
Squeeze the sauerkraut hard in your hands or in a clean kitchen towel to get out as much liquid as you can. A dry kraut keeps the rye crisp.
Heat a large skillet over medium heat. Add the corned beef in two loose piles and the sauerkraut beside it, and warm through, turning once.
Meanwhile, butter one side of each slice of rye. Turn 2 slices butter side down and spread the other side with dressing. Top each with a slice of Swiss, half the corned beef, half the sauerkraut, another slice of Swiss, then the remaining bread, butter side up.
Wipe out the skillet and return it to medium-low heat. Cook the sandwiches, covered with a lid, until the bottoms are crisp and deep golden.
Flip and cook uncovered until the second side is golden and the cheese has melted. Cut in half and serve with the rest of the dressing for dipping.
Tips
- Warming the corned beef and kraut first means the middle is hot by the time the rye is toasted, with no burned bread.
- Swap the corned beef for pastrami, or for sliced turkey for a Rachel sandwich (add coleslaw instead of sauerkraut if you like).
- The dressing keeps for 4 days in the fridge and is great on burgers.
