Reuben Sandwich

 Reuben Sandwich

 

The Reuben sandwich is a good one to   make when you have leftover corned beef.  You will need to remove any fat and slice it   thinly.  You can also buy thin sliced corned   beef at your grocery deli counter.  This   recipe calls for Russian dressing, which is   difficult to find these days at grocery   stores.   I have included a recipe for Russian dressing immediately following   the sandwich recipe. You will need to make the dressing ahead of time if possible.  Be   sure that the sauerkraut is well drained.  You can also squeeze it with your cleanhands to remove excess moisture.

 

For each sandwich you will need

 

 

1/4
pound thinly sliced corned beef
2
slices rye bread
2
slices Swiss cheese
1/2
cup well drained sauerkraut
2
tablespoons Russian dressing
3
tablespoons melted butter

 

 

Heat a nonstick skillet on top of the stove on medium heat.  Spread one side of each piece of rye bread with 1 tablespoon Russian dressing.  Place corned beef on top of one piece of bread on top of Russian dressing.  Place sauerkraut on top of corned beef.  Place Swiss cheese on top of sauerkraut.  Top with remaining piece of rye bread, dressing side down.  Brush top of rye bread with half of melted butter.  Place the sandwich, butter side down on hot skillet.  Brush top of sandwich with remaining butter.  Grill on stove until the bottom is nicely browned.  Carefully turn over the sandwich and brown the other side.  Remove from skillet, cut in half and serve immediately.

 

 

Russian Dressing

 

 

1
cup mayonnaise
1/4
cup ketchup or chili sauce
1
tablespoon drained prepared horseradish
1
teaspoon Worcestershire sauce
1
teaspoon dried parsley
1/2
teaspoon dried minced onion

 

Mix all ingredients together and chill before using. 

 

Makes 1-1/4 cups.