Zingerman's Reuben Sandwich
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
67
Spice
49
Sweetness
42
Sourness
37
mins
Prep time (avg)
6
Difficulty
Ingredients:
340 g
Sauerkraut4 tbsps
Butter (melted)3 cups
Mayonnaise2 tbsps
Sour Cream1 tbsp
Onion (minced spanish)1 tbsp
Dill Pickle (minced)1 tsp
Lemon Juice (fresh)1 tsp
Grated Horseradish1 tsp
Worcestershire SauceDirections:
1
Preheat oven to 350 degrees F
2
Sprinkle the corned beef with a little water, wrap it tightly in aluminum foil and steam it in the oven
3
Meanwhile, put the whole loaf of rye bread (unwrapped) into the oven
4
Bake the bread until the crust is very crunchy, about 15 minutes
5
Set the bread on the counter and let it cool for about 5 minutes
6
When the rye bread is cool enough to handle place it on a cutting board
7
Hold the bread knife at a 45-degree angle and cut 12 slices
8
Take the corned beef out of the oven and unwrap it
9
Spread each slice of bread with Russian dressing
10
Layer half of the slices with corned beef, sauerkraut and slices of Swiss cheese, then top the sandwiches with the remaining slices of bread (dressing-side down)
11
Heat 2 large heavy skillets over medium heat
12
Brush the bread with butter
13
Put the sandwiches in the pans and weight them with a lid or heat proof bowl topped with something heavy
14
Cook until the first sides are crisp and golden about 7 minutes then flip the sandwiches
15
Cook until the second sides are also well toasted and the cheese is melted
16
Lift the sandwiches onto a cutting board
17
Cut each in half diagonally and serve
18
Combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce in a bowl and mix well