The reuben is a deli classic that layers succulent corned beef, tangy sauerkraut, melting Swiss cheese, and creamy Russian dressing between slices of crisp rye bread. This recipe promises an epic mix of flavours and textures, making it a must-try for sandwich lovers! Perfect for a satisfying lunch or a comforting dinner, so try making it at home next time you're craving a sandwich.
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Category
Lunch
Servings
4
Prep time
10 minutes
Cook time
15 minutes
The reuben is a deli classic that layers succulent corned beef, tangy sauerkraut, melting Swiss cheese, and creamy Russian dressing between slices of crisp rye bread. This recipe promises an epic mix of flavours and textures, making it a must-try for sandwich lovers! Perfect for a satisfying lunch or a comforting dinner, so try making it at home next time you're craving a sandwich.
Ingredients
- 800g (28 oz) cooked corned beef, sliced about 0.5cm (1/5 inch) thick
- 1 loaf of rye bread, sliced around 1cm (2/5 inch) thick on the angle
- 5 tbsp mayonnaise
- 2 tbsp ketchup
- 1 tbsp gherkin relish
- 1 shallot, finely grated
- 4 dashes Worcestershire sauce
- 16 slices Swiss cheese
- half of a 500g (17.6 oz) jar of sauerkraut, squeezed to remove excess moisture
Directions
In a bowl, mix together the mayonnaise, ketchup, gherkin relish, grated shallot, and Worcestershire sauce until well combined.
- Heat a grill or skillet over medium heat. Grill the slices of rye bread on both sides until lightly toasted. Briefly grill the slices of corned beef to warm them up.
- Spread a generous amount of the Thousand Island dressing on both sides of the toasted rye bread. On one slice, layer the warmed corned beef, followed by the squeezed sauerkraut, and top with Swiss cheese slices.
- Place the open-faced sandwich under a grill or in a broiler, cheese side up, until the cheese is melted and gooey. Cover with the other slice of bread, press down gently, slice in half, and serve warm.
