Reuben
By Groceree
Also known as Reuben Sandwich
Corned beef, sauerkraut, Swiss cheese and Russian dressing between rye, griddled in butter under weight until the cheese melts and the bread is dark and crisp.
Last updated
- Servings
- 2 servings
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
Ingredients
Sandwich
rye bread4 slices
thinly sliced deli corned beef300 g
sauerkraut200 g
Swiss cheese8 slices
butter40 g
Russian dressing
mayonnaise4 tbsp
tomato ketchup2 tbsp
horseradish1 tsp
Worcestershire sauce½ tsp
pickled cucumbers2
sweet paprika½ tsp
Instructions
Russian dressing
- 01
Take the out of the fridge to soften. Finely chop the and mix them with the , , , and , and chill. has in it; Thousand Island does not, and that is the difference.
Sandwich
- 02
Squeeze the out hard in your hands, then warm it through in a dry pan for 2 minutes to drive off more moisture.
- 03
Warm the briefly in the same pan or a steamer — cold never heats through before the burns.
- 04
Spread the on all four inner faces of the .
- 05
Build each : , , , , , . against both slices is what glues it together.
- 06
Spread the softened over the outsides and griddle over medium-low heat for 4 to 5 minutes a side, pressing with a weight or another pan, until the is dark and crisp and the has melted.
- 07
Rest for 1 minute, then cut in half on the diagonal.
Notes
- Squeeze and dry the sauerkraut. Wet kraut steams the bread from the inside and the sandwich goes limp.
- Cheese on both sides of the filling, not just one. It seals the fillings in and stops them sliding out.
- Medium-low and weighted. High heat burns the rye long before that much cheese melts.
- Use sliced cured brisket from the deli counter, not tinned corned beef.
Nutrition per serving
- Calories
- 1260 kcal
- Protein
- 64 g
- Carbs
- 43 g
- Fat
- 92 g
Estimated from the ingredients.
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