REUBEN SANDWICHES
Source of Recipe
The Best Of
Recipe Introduction
Inactive Prep Time: 5 minutesYield: 6 sandwiches
Recipe Summary
Prep Time: 20 minutesCook Time: 30 minutes
List of Ingredients
.
1 loaf unseeded and unsliced Jewish Rye bread
2 pounds corned beef, sliced (see Cook's Note)
12 ounces Russian dressing, recipe follows
12 ounces sauerkraut
12 slices Swiss cheese
4 tablespoons butter, melted
Recipe
Preheat oven to 350 degrees F.
Sprinkle the corned beef with a little water, wrap it tightly in aluminum
foil and steam it in the oven.
Meanwhile, put the whole loaf of rye bread (unwrapped) into the oven. Bake
the bread until the crust is very crunchy, about 15 minutes. Set the bread
on the counter and let it cool for about 5 minutes.
When the rye bread is cool enough to handle place it on a cutting board.
Hold the bread knife at a 45-degree angle and cut 12 slices.
Take the corned beef out of the oven and unwrap it. Spread each slice of
bread with Russian dressing. Layer half of the slices with corned beef,
sauerkraut and slices of Swiss cheese, then top the sandwiches with the
remaining slices of bread (dressing-side down).
Heat 2 large heavy skillets over medium heat. Brush the bread with butter.
Put the sandwiches in the pans and weight them with a lid or heat proof
bowl topped with something heavy. Cook until the first sides are crisp and
golden about 7 minutes then flip the sandwiches. Cook until the second
sides are also well toasted and the cheese is melted. Lift the sandwiches
onto a cutting board. Cut each in half diagonally and serve.
Cook's Note: Buy high quality corned beef for this recipe. Avoid corned
beef that is very lean.
Russian Dressing:
3/4 cups mayonnaise
1/4 cup plus 2 to 3 tablespoons chili sauce
2 tablespoons sour cream
2 teaspoons chopped curly parsley leaves
1 tablespoon plus 1 teaspoon minced Spanish onion
1 tablespoon plus 1 teaspoon minced dill pickle
1/2 teaspoon fresh lemon juice
1/2 teaspoon grated horseradish
1/4 teaspoon Worcestershire sauce
Combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle,
lemon juice, horseradish and Worcestershire sauce in a bowl and mix well.
Yield: 2 cups
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