The Reuben Sandwich
The crispy crust of the Heidelberg Rye bread is the best part of this sandwich!
for the Russian Dressing
1/2 cup of mayonnaise
5 tablespoons ketchup
3 tablespoons dill pickle relish
1 tablespoon minced onion
1 teaspoon yellow mustard
1 teaspoon Worcestershire sauce
for the sandwiches
8 slices of Heidelberg Rye Bread
4 tablespoons unsalted butter at room temperature
1 pound thinly sliced corned beef
1 cup drained sauerkraut (about 6 ounces)
8 slices Swiss cheese
- Make the Russian dressing: In a small bowl, combine all ingredients and mix well.
- Make the Sandwiches: Spread one side of each bread slice with 1/2 tablespoon of butter. In a large nonstick skillet, arrange 2 slices of bread, buttered side down. Spread 2 tablespoons of Russian dressing on each slice of bread, then top each with 1/4 pound corned beef, 1/4 cup sauerkraut and 2 slices cheese. Top each with 1 slice of bread, buttered side up. Cook until golden and crispy underneath, about 5 minutes.
- Flip the sandwiches and cook, pressing down gently with a spatula, until second side is golden and cheese melts, about 3 minutes more.
- Transfer sandwiches to plates and wipe out skillet. Repeat with the remaining bread, sauce, corned beef, sauerkraut and cheese. Serve warm.