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Reuben Sandwiches

Source of Recipe


From "Williams-Sonoma Comfort Food"



List of Ingredients



• â…” cup mayonnaise
  
• ¼ cup ketchup-style chili sauce or ketchup
  
• 2 tablespoons finely chopped bread-and-butter pickles
  
• About ¾ pound cooked corned beef, sliced
  
• 8 slices rye bread
  
• 8 slices Swiss cheese
  
• 1 cup refrigerated sauerkraut, well drained
  
• ½ cup unsalted butter, at room temperature
  






Instructions



1. To make the Russian dressing, in a small bowl, mix together the mayonnaise, chili sauce, and chopped pickles. Set aside.
   
   
2. To make the sandwiches, preheat a griddle or two large frying pans over medium heat. Add the corned beef and cook, turning occasionally, just until heated but not browned, about 1 minute. Remove from the heat.
   
   
3. Lay the bread slices on a work surface and spread each slice with 1 tablespoon of the dressing. Trim the slices of Swiss to fit the bread slices, then place 1 cheese slice on each of four bread slices. Top with one-fourth of the corned beef, followed by ¼ cup of the sauerkraut, and then 1 more cheese slice. Top with the remaining bread slices, dressing side down. Spread the outside top and bottom of each sandwich with 2 tablespoons of the butter.
   
   
4. Place the sandwiches on the griddle and reduce the heat to medium-low. Cook until golden brown on the bottoms, about 4 minutes. The sandwiches should cook fairly slowly to allow the bread to brown without burning while the cheese melts. Flip the sandwiches and brown the second sides, about 4 minutes more.
   
   
5. Transfer to a cutting board and cut in half. Serve hot, passing the remaining dressing on the side.
   
   Makes 4 sandwiches