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The Quintessential Perfect Reuben

  • Author: The Kitchen Whisperer

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Ingredients

  • 2 slices Dark Pumpernickel or Jewish Rye
  • 1 Tbl melted butter
  • 3 slices of thinly sliced corned beef
  • 1 tsp water
  • 2 Tbl sauerkraut with 1/4 tsp caraway seed mixed in
  • 3 slices baby swiss cheese
  • 1 Tbl whole grain mustard *or 1 Tbl Russian Dressing (recipe below)

Instructions

  1. Wrap the bread in aluminum foil and bake at 350 for about 10 minutes – just until crispy.
  2. When the bread is crisp, remove from the oven, unwrap and allow to cool slightly
  3. In a medium skillet with well fitted lid, add the corned beef, sauerkraut and water.
  4. Cover and cook over medium heat for 1 minute.
  5. Remove the heat and add in 1/2 of the whole grain mustard or Russian dressing.
  6. Stir just until heated through.
  7. Heat up a cast iron skillet over medium heat. *Note: If you have a Panini press, use that for the remaining steps.
  8. Take 1 slice of the crunchy bread and brush one side with butter.
  9. Lay buttered side down flat in the hot pan and add 1 ½ slices of cheese down.
  10. Next add the meat and sauerkraut.
  11. Top with the remaining cheese and remaining slice of bread that has been buttered. Buttered side facing up.
  12. After about 5 minutes or when the bottom is all toasted nicely flip the sandwich and push down slightly again.
  13. Cook until the bread is nicely toasted and the cheese is all melty.
  14. Serve with remaining mustard or Russian Dressing.

Notes

Russian Dressing
1/4 cup mayonnaise
3 Tbl chili sauce
2 tsp sour cream
1/2 tsp curly parsley leaves, chopped
1 1/2 tsp Spanish onion, grated
1 1/2 tsp dill pickle, minced
Splash of lemon juice (~1/8th tsp)
1/8-1/4 tsp horse radish
1/4 tsp Worcestershire sauce
1/4 teaspoon paprika
salt and pepper to taste

1. Mix all ingredients, cover and refrigerate for at least 1 hour.

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