Reuben 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!
Prep Time:
20 mins.
Yield:
4 sandwiches
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. For the bottom slices of bread, spread mayonnaise on both sides of four slices of bread and place them on a cutting board or plate. On each slice, add the corned beef, then the cheese, then cover each evenly with sauerkraut.
- For the top slices of bread, spread Russian Dressing thickly on four slices of bread and place them dressing side down on top of the sauerkraut, pressing the sandwiches gently. Spread an even coat of mayonnaise on the top surface of each sandwich.
- Heat a large skillet over medium heat, and place two sandwiches in the skillet. Let sit without turning for a couple of minutes, then carefully flip and heat the other side until the cheese has started to melt and the sandwiches are warm throughout. Remove to serving plates.
- Repeat with remaining sandwiches. Serve immediately.
