Grilled Reuben Sandwiches
The classic Reuben tastes even better when you use homemade sauerkraut, as in this version from Chef Jose Alvarado.
For the Russian dressing:
- 3/4 cup mayonnaise
- 1/4 cup ketchup
- 1 Tbs. dill pickle relish
- 1/4 tsp. onion powder
- 1 tsp. prepared horseradish
- 1/2 tsp. Worcestershire sauce
- Pinch of cayenne pepper
- 8 slices rye bread
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 8 slices Swiss cheese
- 1 lb. thinly sliced corned beef or pastrami
- 1 cup fresh-style sauerkraut, rinsed, drained well and squeezed dry (see related recipe at left)
To make the Russian dressing, in a bowl, stir together the mayonnaise, ketchup, pickle relish, onion powder, horseradish, Worcestershire sauce and cayenne. You will need 1/2 cup of the dressing for this recipe; cover and refrigerate the remaining dressing.
Preheat an oven to 350°F. Line a baking sheet with parchment paper or waxed paper.
Spread one side of each bread slice with butter. Place the slices, buttered side down, on the prepared baking sheet. Spread the top of each slice with the Russian dressing and top each with 1 cheese slice. Arrange the corned beef on the cheese, dividing evenly, then place the sauerkraut on 4 of the slices. Flip the bread slices without the sauerkraut on top to make 4 sandwiches.
Set a large fry pan over medium-low heat and carefully place 2 of the sandwiches in the pan. Cook until the bread is browned and crisp underneath. To turn the sandwiches over, slide a spatula underneath a sandwich and hold down the top bread slice with your fingertips; lift the sandwich about 4 inches above the pan, then quickly invert it. Repeat to flip the remaining sandwich. Cook until browned and crispy on the other side. Transfer the sandwiches to the baking sheet. Repeat with the remaining 2 sandwiches.
When all of the sandwiches are on the baking sheet, press down firmly on each one with the back of the spatula. Transfer to the oven and bake until the sandwiches are heated through, about 10 minutes. Serve immediately. Serves 4.
Recipe Courtesy of Jose Alvarado, Chef/Owner, Jose O’Connor’s, Carthage, NY.