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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Reuben Sandwiches Recipe

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This recipe for Reuben Sandwiches is from Charles and Ann's Bounty, 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:  
¼ cup mayonnaise
¼ cup finely chopped sweet pickles plus 1 teaspoon sweet pickle juice
2 tablespoons cocktail sauce*
1 cup sauerkraut, drained and rinsed (see note 1)
2 tablespoons cider vinegar
1 teaspoon brown sugar
8 slices rye bread
1 cup shredded Swiss cheese
12 ounces thinly sliced deli corned beef
4 tablespoons unsalted butter
Directions:
Directions:
1. Whisk mayonnaise, pickles, pickle juice, and cocktail sauce in small bowl; set aside. Cook sauerkraut, vinegar, and sugar in large skillet over medium-high heat, stirring occasionally, until liquid evaporates, about 3 minutes. Transfer sauerkraut to bowl and wipe out skillet.
2. Spread dressing evenly on 1 side of each slice of bread. Layer half of cheese on 4 slices bread, then top with half of corned beef. Divide sauerkraut evenly over meat, then top with remaining corned beef and remaining cheese. Arrange remaining bread, dressing-side down, over cheese.
3. Melt 2 tablespoons of butter in empty skillet over medium heat. Place 2 sandwiches in pan and cook until golden brown on first side, 2 to 3 minutes. Flip sandwiches and cook, covered over medium-low heat until second side is golden brown and cheese is melted, about 2 minutes longer.
4.to a wire rack and repeat with remaining butter and sandwiches. Serve
Number Of Servings:
Number Of Servings:
4 sandwiches
Personal Notes:
Personal Notes:
* I quite often do not have cocktail sauce so I make my own using catsup and horseradish.

Note 1 - I use pouched sauerkraut, sold in the refrigerated section near the refrigerated pickles. Quickly cooking the sauerkraut evaporates the excess moisture that can cause a soggy sandwich; it also provides an opportunity to build flavor by adding sugar and vinegar. The cooked sauerkraut also helps to warm the meat and melt the cheese in the middle of the sandwich.

 

 

 

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