Classic Reuben Sandwiches
Makes 4 sandwiches
This is a recipe for the classic reuben sandwich and I love it. It is a quick, easy and delicious main dish made with leftover homemade corned beef, but deli corned beef is also very good. The ratio of meat to sauerkraut can be adjusted to taste. Some people might prefer more corned beef, others more kraut. For something a little different but equally tasty, see the recipe for Corned Beef and Swiss Sandwiches with Thousand Island Slaw in the similar and related recipes links.
- 3 tablespoons mayonnaise (can use light or canola)
- 3 tablespoons finely chopped onion
- 1 tablespoon sweet pickle relish
- 2 tablespoons chili sauce
- Butter, preferably unsalted, softened
- 8 slices rye bread, preferably a good Jewish rye or homemade
- 3/4 pound corned beef, thinly sliced (more or less to taste)
- 8 thin slices of good quality Swiss or Swiss-style cheese, such as Gruyere or Jarlsberg
- 1 package (1 pound) sauerkraut, rinsed and thoroughly drained
In a small bowl, mix together the mayonnaise, onion, relish and chili sauce. Spread one side of each piece of bread with butter. On the unbuttered side of 4 pieces, layer first some corned beef, then cheese and, finally, sauerkraut. Gently press down on the kraut to help it adhere to the cheese. Spread the unbuttered sides of the 4 remaining pieces of bread with the mayonnaise mixture. Place those halves, mayonnaise side down, on top of the sandwiches. Heat a large nonstick skillet over medium-heat, adding just enough butter to barely coat the bottom. Place the sandwiches in the pan. Press down on each sandwich with a spatula, then cover and grill until bottom is browned, about 4 minutes. Carefully turn each sandwich; cover and brown the other side. Serve immediately.
Notes: You might have more sauerkraut than needed. Refrigerate leftovers for another use later in the week.