Classic Reuben Sandwich
St. Patrick’s Day is less then a week away. Would it be this special Irish holiday if you didn’t have corned beef? Now I will admit, corned beef and cabbage is not my absolute favorite meal, but that doesn’t mean I don’t like making a Classic Reuben Sandwich from the leftovers.
Now a Classic Reuben Sandwich is nothing difficult.
It starts with buttered rye bread.
A solid layer of corned beef.
A slice of Swiss cheese.
All the sauerkraut your little heart desires.
And a drizzle of Thousand Island Dressing.
What really sets this recipe for a Reuben apart from all the others is…
(Drum Roll)
The homemade Thousand Island dressing!
Now don’t get me wrong. I fully support using the good ‘ol bottled Thousand Island dressing, but if you are looking for something slightly different, give it a try.
Trust me.
I love to complete this simple sandwich with a handful of potato chips and a pickle spear.
Or two!
I think St. Patrick would approve.
Classic Reuben Sandwich
Ingredients
- 1/4 cup Mayonnaise
- 1 1/2 Tbsp Ketchup
- 1 Tbsp Sweet Pickle Relish
- 1/2 Tbsp Prepared Horseradish
- 8 slices Rye Bread
- 2 tsp Prepared Mustard
- 4 slices Swiss Cheese
- 1 lb Corned Beef, deli style or thinly sliced leftovers
- 1 can (8 oz) sauerkraut, drained
- Butter
Instructions
-
In a small bowl combine; mayonnaise, ketchup, sweet pickle relish, and prepared horseradish. Spread on one side of 4 slices of bread.
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On the other 4 slices of bread spread on the mustard. Top with Swiss cheese, corned beef, and sauerkraut. Top with second slice of bread that has dressing spread. Butter the outside of the sandwiches.
-
In a large skillet, toast sandwiches over medium heat 3-4 minutes per side or until golden brown and the cheese is melted.
