Reuben Sandwich

Rye Corned Beef Reuben Sandwich Recipe by Ash's In The Kitchen

And in this corner we have the Reuben! Another sandwich that I’v been wanting to try for years! Went a bit unconventional and added some pickled red onions for color and because I thought it’d compliment the Sauerkraut. I think the Reuben has a more balanced flavor. The slight sweetness from the Russian Dressing makes all the difference! Like the Cubano, I made this grilled sandwich with Mayo instead of butter.

Reuben Sandwich

Russian Dressing:

¼ cup Mayonnaise

⅛ cup Ketchup

½ teaspoon Horseradish

⅛ teaspoon Hot Sauce

¼ teaspoon Worcestershire Sauce

Dash of Smoked Paprika

Small pinch of salt

Reuben Sandwich:

2 slices Marbled Rye Bread

2 Tablespoons Mayonnaise

4 Slices of Baby Swiss Cheese

⅔ pound fresh sliced Corned Beef

½ cup Sauerkraut; drained

¼ cup Pickled Red Onion

  1. Spread mayonnaise over both sides of the bread slices.
  2. Layer 2 slices of Baby Swiss, Corned Beef, Sauerkraut, pickled Onion, Russian Dressing and remaining slices of Baby Swiss. Top with other slice of bread.
  3. Heat a cast iron skillet over medium-high heat. Add the sandwich to the skillet and press down with a spatula. Fry for 3 minutes per side or until the cheese is melted and bread is golden and crisp.
  4. Enjoy!

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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