Classic Reuben Sandwich With Russian Dressing | Rockin Robin Cooks

How to make a classic Reuben sandwich with corned beef, sauerkraut, swiss cheese, and Russian dressing, all on Rye bread.
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This is a perfect sandwich to make for St. Patricks Day!
I show you how to make it delicious!

Reuben Sandwich Recipe
One serving
Ingredients:
5 ounces sliced corned beef
2 – 3 slices swiss cheese
½ cup sauerkraut, drained
2 slices Rye bread
butter

Russian dressing

Russian Dressing

1 cup mayonnaise
3 tbsp. Shallot, finely minced
¼ cup ketchup
4 tsp. Horseradish
Pepper
1 tsp. Lemon juice
Several dashes of Sriracha sauce
2 -3 dashes worcestershire sauce

Directions for Russian dressing:
Combine all ingredients in a bowl and combine. Set aside.

On a grill pan over low heat, add the corned beef slices and the sauerkraut. Add 1 tbsp. Of water to the pan to provide a little moisture so the corned beef doesn’t dry out. Place a cover or a piece of foil over the pan.

Stir the sauerkraut occasionally and rotate the pieces of corned beef to heat evenly.

While that’s heating up, heat a pan over medium low heat and add butter to the bread. Place butter side down to toast the bread. Add more butter to the top of the bread and flip over.

Spread the Russian dressing on both pieces of the toasted side of the bread and layer the corned beef (after draining) on the sandwich. Then add the cheese, and sauerkraut. Place the other piece of bread on top.

Push the sandwich to the center of the pan and cover with a lid to help melt the cheese. Turn the heat to low. This should only take 30 seconds to 1 ½ minutes to fully melt the cheese.

I hope you enjoy the sandwich!

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What’s the difference between Pastrami and Corned Beef??

The answer is: First both Pastrami and Corned beef are brined in a salt water solution. Then after curing, the Pastrami is smoked while the Corned beef is boiled.

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Rockin Robin
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