Ingredients
- 2 slices La Brea Bakery New York Rye Loaf
- 3 tablespoons unsalted butter - divided
- 3 tablespoons (sauerkraut drained)
- 1/3 pound sliced corned beef
- 2 slices Swiss cheese
- 2 1/2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 1/2 tablespoons ketchup
- 1 tablespoon dill pickle relish
- 1 tablespoon fresh juice from 1 lemon
- 1 teaspoon grated horseradish from a jar
- salt and fresh pepper
Preparation
- In a small saucepan or skillet, melt 1 tablespoon 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 saute 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 generously all over every bread slice. Next 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 skillet over medium-low heat and add sandwiches, untoasted (top) side down. Cover with a lid until the cheese is melted, about 2 minutes. Uncover skillet and continue cooking, rotating and moving sandwiches around skillet 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 dressing with salt and pepper and set aside.
