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Oven-Grilled Reuben Sandwiches

Source of Recipe

From "The Best Simple Recipes" by America's Test Kitchen


Recipe Introduction

"Most homemade Reubens fall short of the genuine version of this deli classic, which combines tangy sauerkraut with corned beef and Swiss cheese on rye bread. Most homemade Reubens rely on prepared sauerkraut and unpalatably sweet Russian dressing. The secret to our recipe is a quick 'sauerkraut' made by simmering bagged coleslaw with vinegar and sugar�it is far better than most store-bought sauerkrauts. And instead of a prepared Russian dressing, we use a simple, balanced blend of mayonnaise and Dijon mustard. 'Oven-grilling' on a preheated baking sheet allows you to cook the sandwiches all at once (and without turning them) rather than cooking in batches on the stovetop."

List of Ingredients

◦ ⅓ cup cider vinegar
◦ 2 tablespoons sugar
◦ 1 (16-ounce) bag coleslaw mix
◦ Salt and pepper
◦ � cup mayonnaise
◦ � cup Dijon mustard
◦ 8 slices hearty rye bread
◦ 8 slices Swiss cheese
◦ 1 pound thinly sliced corned beef
◦ 2 tablespoons unsalted butter, melted



Recipe

Adjust oven rack to middle position, place baking sheet on rack, and heat oven to 450 degrees. Bring vinegar and sugar to boil in large skillet over medium heat. Stir to dissolve sugar, add coleslaw, cover, and cook, tossing occasionally, until coleslaw is tender, 8 to 10 minutes. Remove lid and simmer until liquid has evaporated, 1 to 2 minutes. Season with salt and pepper.

Combine mayonnaise and mustard in bowl. Spread 1 tablespoon mayonnaise mixture on each bread slice. Layer one slice cheese, � cup coleslaw, � pound corned beef, and one additional slice cheese on top of bread slice. Top with second slice of bread and compress sandwich with your hands. Repeat to make three more sandwiches. Brush tops and bottoms of sandwiches with butter.

Transfer sandwiches to preheated baking sheet. Bake until toasted, about 10 minutes. Serve.

Serves 4






❧ Simple Side�Bistro Slaw:

Whisk � cup mayonnaise, � cup cider vinegar, 1 tablespoon sugar, � teaspoon salt, and ⅛ teaspoon pepper together in bowl until sugar has dissolved. Add two small fennel bulbs, sliced very thin crosswise, two apples cut into � inch strips, and 2 tablespoons minced fresh tarragon and toss well to combine. Season with salt and pepper.

Serves 4 to 6