Reuben Sandwiches
Prep Time:
20 mins.
Yield:
4 sandwiches
The hearty Reuben sandwich is made with corned beef, sauerkraut, Swiss cheese and a Russian dressing that’s also great on salads or as a dip. Spread Blue Plate Mayo on the outside of the bread slices (instead of butter in the skillet) to make beautifully browned and crunchy grilled sandwiches. That’s the good stuff!
Ingredients
Russian Dressing
- 1 cup Blue Plate® Mayonnaise
- ¼ cup ketchup
- 1 tablespoon sweet pickle relish
- 1 tablespoon horseradish
Sandwich
- 1 (16-ounce) can (or jarred) sauerkraut (about 3 cups), well drained
- ½ to ¾ pound thinly sliced (shaved) corned beef
- 8 large slices dark rye, light rye or deli rye swirl bread
- 8 thin slices Swiss cheese
- A few tablespoons Blue Plate® Mayonnaise
Directions
Make Russian Dressing
- In a small bowl combine mayonnaise, ketchup, relish and horseradish.
Prepare Sandwich
- RINSE and drain sauerkraut. Pat dry if desired.
- ASSEMBLE sandwiches. Spread four slices of bread with an even coat of mayonnaise, and face mayo-side down. Among the four slices of bread, divide corned beef, then cheese. Cover evenly with sauerkraut. Liberally spread Russian Dressing on the top slice of bread and place it on top of the sauerkraut layer. Press together gently. Spread an even coat of mayonnaise on the outside of the four slices of bread. (Mayo-side up.)
- HEAT a large skillet over medium heat, and place two sandwiches in the skillet. Let sit without turning for a couple of minutes, then flip and heat the other side until cheese has started to melt and sandwich is warm throughout. Remove to serving plates.
- REPEAT with remaining sandwiches. Serve sandwiches at once.
