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J Dub’s RUBEN SANDWICHES Recipe

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This recipe for J Dub’s RUBEN SANDWICHES is from The "WillBerry" Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
DRESSING
⅓ cup mayonnaise
1 tablespoon ketchup
½ tsp. horseradish
2 small dill pickles, finely chopped

SANDWICH
12 slices dark rye bread
12 slices Swiss cheese
1 pound thinly sliced corned beef
16 ounces sauerkraut drained
mayonnaise
Directions:
Directions:
Mix the Mayo, ketchup, horseradish, and pickles together. Put aside for later.
Begin by grilling the corned beef on a 350° griddle until warm and lightly browned (I use a Panini press). While corned beef is cooking, spread mayonnaise very lightly on the outside of each pair of bread slices. Place on cutting board with mayonnaised sides together (6 pairs of bread). Divide the corned beef between the 6 sets of bread. Place 2 slices of Swiss cheese on each.
Remove the sauerkraut from its juices with a fork, draining away the juices. Brown the sauerkraut on the griddle to remove excess juices. Divide the sauerkraut between the 6 sets of bread. Place the top half of the bread sets on the griddle. Place the other slice of bread on top of each set. Place a pan lid over the sandwiches (or if using Panini press, close press). Grill both sides until lightly browned.
Remove sandwiches from griddle, open, and spoon dressing inside. Put back together and cut in half.
Personal Notes:
Personal Notes:
I’m not bragging but I think I make the best Ruben sandwiches ever. I learned how to make these from Anthony’s dad. He used to play guitar and sing at a little tavern in Auburn, Washington called The Other Side of the Tracks. The cook there taught him how to make the perfect Ruben. I usually make these from leftover corned beef and cabbage the day after St. Patrick’s Day.

 

 

 

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