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Chicago-style Reuben Sandwich




Source of Recipe


Internet


List of Ingredients




Two large slices S. Rosen's rye or other flavorful rye bread (Oroweat New York Style Extra Sour Rye is also good)
One-third to one-half pound fresh corned beef, thinly sliced
One-half cup plain sauerkraut, well drained
Three to four slices of aged Swiss cheese
Butter to spread on bread
One-third cup Thousand Island dressing (recipe follows)


Recipe



Butter slices of bread on both sides. On one slice stack corned beef, sauerkraut and Swiss cheese; cover with second slice of bread and place in lightly greased skillet over low to medium low heat. Cover with lid. Check sandwich frequently so that bread browns but doesn't start to burn. Turn over and press down on sandwich to keep it compact. When bread is brown on both sides and cheese has melted, remove sandwich from skillet and serve hot on plate with small cup of Thousand Island dressing (room temperature or slightly warm--not cold), slice of kosher pickle and French fries.

Thousand Island Dressing:
One cup real mayonnaise
One-half cup Heinz chili sauce
One tablespoon sweet pickle relish
Two large green olives, pitted and finely chopped
One-half teaspoon dried tarragon
Dash Tabasco
Dash Worcestershire sauce
One hard-boiled egg, finely chopped (optional)
Salt, pepper and sugar to taste

Combine all ingredients. Refrigerate at least 30 minutes. For Reuben sandwich, heat one-third cup so that it is slightly warm. Serve.

Yield: One and three-fourths cups dressing