Reuben Sandwich

Name: Reuben Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Jewish-American
Ingredients: For the Russian dressing: 1/2 cup mayonnaise; 2 tbsp ketchup; 1 tbsp prepared horseradish; 1 tsp Worcestershire sauce; 1 tbsp finely chopped dill pickle; For the sandwiches: 8 slices rye bread; 1 lb thinly sliced corned beef; 1 cup sauerkraut, well drained; 8 slices Swiss cheese; 3 tbsp soft butter; dill pickles, to serve

Thin-sliced corned beef piled on rye with Swiss cheese, warm sauerkraut and Russian dressing, griddled until the cheese melts.

Prep10 min

Cook10 min

Total20 min

Serves4

What you'll need

12-inch cast-iron skilletFor searing and oven finishes

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Silicone spatula setFor stirring and flipping

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Ingredients

For the Russian dressing: 1/2 cup mayonnaise

2 tbsp ketchup

1 tbsp prepared horseradish

1 tsp Worcestershire sauce

1 tbsp finely chopped dill pickle

For the sandwiches: 8 slices rye bread

1 lb thinly sliced corned beef

1 cup sauerkraut, well drained

8 slices Swiss cheese

3 tbsp soft butter

dill pickles, to serve

Steps

Stir the dressing ingredients together.

Warm the corned beef and sauerkraut separately in a skillet or the microwave.

Butter one side of each bread slice. Lay 4 slices butter side down and spread with dressing. Top each with a slice of Swiss, a pile of corned beef, sauerkraut, a second slice of Swiss, and the other bread, butter side up.

Cook in a skillet over medium-low heat, pressing gently with a spatula, until golden and the cheese melts, 3 to 4 minutes per side.

Cut in half and serve with pickles.

TipSqueeze the sauerkraut in a towel so the bread stays dry.