Reuben Sandwich

Blue Jean Chef

Ingredients

  • 8 slices of rye bread
  • 12 oz cooked corned beef, thinly sliced
  • 1 cup sauerkraut
  • 1/4 cup Russian dressing (recipe follows)
  • 4 or 8 slices Swiss cheese (depending on how cheesy you want the sandwich)

Preparation

Assemble sandwich by layering the following ingredients in order: slice of rye bread, corned beef, sauerkraut, dressing, cheese, corned beef, and another slice of rye bread.

Toast the assembled sandwich either in the Rocket Grill or in a skillet, using butter (or olive oil) to brown the sandwich.

Russian Dressing

  • 1/3 cup mayonnaise
  • 4 tsp ketchup or chili sauce
  • 4 tsp horseradish
  • 1/2 tsp Worcestershire sauce
  • 2 tsp minced dill pickle
  • 1 tsp chopped parsley
  • Butter or olive oil

Cook's Notes

** A Reuben sandwich made with coleslaw instead of the sauerkraut is called a Rachel Sandwich.

** You can substitute Thousand Island's Dressing for the Russian dressing if desired.

** Cook your corned beef in the pressure cooker in 1/3 of the regular time. One 4 lb. Corned beef brisket will take about 50 minutes on high pressure.

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