This classic Reuben sandwich features our New York Rye loaf, corned beef, Swiss cheese, and Russian dressing.
Ingredients
- 2 slices La Brea Bakery New York Rye Loaf
- 4 tablespoons butter, divided
- 3 tablespoons sauerkraut, drained
- 2 ½ tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 ½ tablespoons ketchup
- 1 tablespoon dill pickle relish
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated horseradish (from a jar)
- Salt and freshly ground black pepper, to taste
- ⅓ pound corned beef, sliced
- 2 slices Swiss cheese
Preparation
- In a small saucepan or pan, melt 1 tablespoon of butter over medium heat until foaming. Add sauerkraut and cook, stirring occasionally, until any excess liquid has cooked off and sauerkraut is heated through, about 5 minutes. Keep warm.
- In a medium pan or cast iron skillet, melt 2 tablespoons butter over medium-low heat. Add rye bread slices and cook, until slices are golden brown on bottom side, about 3 minutes. Transfer toasted bread slices to a work surface, toasted side down.
- To build the sandwich, Spread Russian dressing (directions below) generously over bread slices. Remove excess moisture from corned beef and add to bread. Add sauerkraut on top of corned beef. Lay cheese slices over sauerkraut.
- Close sandwiches. Melt 1 tablespoon butter in pan over medium-low heat and add sandwiches, untoasted (top) side down. Cover with a lid until the cheese is melted, about 2 minutes. Uncover and continue cooking, rotating and moving sandwiches around and pressing down on sandwiches for even browning, until golden brown and crisp on the second side, about 3 minutes longer.
- Transfer Reubens to a work surface, cut in half on the diagonal, and serve hot.
Russian Dressing:
In a medium bowl, stir together mayonnaise, sour cream, ketchup, relish, lemon juice, and horseradish. Season with salt and pepper and set aside.
