Reuben Sandwich with Russian Dressing
Take tender slices of seasoned corned beef and nutty Baby Swiss, add the tang of sauerkraut and tuck everything in between slices of buttery, toasted rye bread that’s been slathered with creamy, spicy Russian dressing. There’s nothing much better than a great Reuben sandwich!
Equipment
- Panini press or skillet
Ingredients
- For the Russian dressing:
- 2 tablespoons finely chopped shallot, about 1 small shallot
- ½ teaspoon kosher salt
- 1 cup good mayonnaise, preferably Duke’s
- ¼ cup chili sauce*
- 2 tablespoons creamy prepared horseradish
- 1 teaspoon Worcestershire sauce
- ⅛ teaspoon Tabasco
- ¼ teaspoon paprika
- For the Reuben sandwich:
- 4 slices of rye bread
- 2 to 4 tablespoons Russian dressing
- ½ pound corned beef, sliced thin
- 4 to 6 tablespoons sauerkraut
- 4 to 6 slices baby Swiss or regular Swiss cheese
- 2 tablespoons melted butter
Instructions
- To make the Russian dressing:
- Finely mince the shallot with the kosher salt either by hand or in a small food processor.
- Combine the shallots and salt with the mayonnaise, chili sauce, horseradish, Worcestershire sauce, Tabasco, and paprika. Stir to blend together.
- Makes about 1-¼ cups of dressing.
- To make the Reuben sandwiches:
- Spread a generous amount of the Russian dressing on one side of each slice of the rye bread.
- Layer the corned beef on two slices of the bread.
- Scatter the sauerkraut over the corned beef and top with slices of the cheese.
- Top with the remaining pieces of bread, brushing the outside with melted butter.
- Place the sandwiches, buttered side down onto a hot Panini machine or in a hot skillet. Brush the remaining side with melted butter.
- Toast the sandwiches until the bread is lightly golden and the cheese has started to melt.
Notes
*Chili sauce can be found in most food markets in the condiment aisle. In a pinch, you can use ketchup.
You can adjust the amounts of corned beef, cheese and sauerkraut to suit your taste, but this is a good place to start!