Makes 4 servings
Reubens are New York deli favorites that are perfect for a less-than-virtuous dinner when you’re craving something messy and melty. This version uses corned beef, but you can use pastrami or even smoked turkey, if you prefer. This recipe is more just a suggestion of quantities, so feel free to serve this however you like best! We love them open-faced, or even mini for a game day finger food (look for those small rye toasts at the grocery store).
- 8 slices rye bread
- Russian Dressing
- 8 slices Swiss cheese
- 1 lb sliced corned beef
- 1 cup sauerkraut
- 1/4 cup (4 tablespoons) butter
- 3/4 cups mayonnaise
- 1/4 cup ketchup
- 2 tablespoons minced onion
- 1/2 teaspoon Worcestershire sauce
- Ground black pepper, as needed
- To make the Russian dressing, combine the mayonnaise, ketchup, onion, Worcestershire sauce, and pepper in a bowl, and stir until combined.
- Lay out all slices of the rye bread and spread the Russian Dressing on top. Place a slice of cheese onto 4 of the bread slices, then place 1 or 2 slices of corned beef onto the cheese to cover. Place 2 tablespoons of the sauerkraut onto the corned beef and spread evenly. Place 1 or 2 more slices of corned beef onto the sauerkraut to cover, and top with another slice of cheese. Top with the remaining 4 slices of bread and press down slightly.
- Heat half of the butter on a griddle or in a skillet over medium heat. Cook the sandwiches until brown and crispy on both sides, 5 to 8 minutes. If the bread browns before the cheese is melted, you can place the sandwich on a baking sheet in a 350°F oven until warmed through.