Reuben with a Twist
A classic Reuben sandwich is a hot sandwich typically composed of corned beef, Swiss cheese, sauerkraut, and some kind of Russian dressing, grilled between slices of Rye bread.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 4 sandwiches
- 1/4 cup good-quality mayonnaise
- 1 1/2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon prepared horseradish
- ¼ tsp chili sauce
- Freshly cracked pepper
- Pinch cayenne pepper
- Salt to taste if needed
- 2 Tbsp butter softened
- 8 slices Martin’s Old Fashioned Butter Bread
- 8 slices Swiss cheese
- 1 lb corned beef brisket thinly sliced
- 1 cup sauerkraut more if desired
- 1/4 cup Russian Dressing recipe below
- Pickle spears for garnish
Mix Russian dressing ingredients together in a small bowl, stirring until combined, set aside.
Lay a piece of parchment paper
out on a counter.
Butter one side of 4 slices of Martin’s Old Fashioned Butter Bread. And lay on parchment paper, butter side down.
Top each of these slices with swiss cheese, and divide the corned beef between the four sandwiches.
Take sauerkraut and dump it in a colander, then turn over onto a plate, and use a paper towel to squeeze excess moisture out. Divide among the sandwiches.
Top with a tablespoon of Russian dressing. Then another slice of cheese.
Then take remaining 4 slices of bread, and butter one side of them, and top the sandwich with buttered side facing out.
Preheat a griddle or frying pan to medium heat.
Cook the sandwiches on one side until the bread is golden brown.
Carefully flip the sandwiches over with a spatula and finish cooking on the second side.
Cut the sandwiches in half before serving. Serve with a pickle spear!
Calories: 822kcal | Carbohydrates: 35g | Protein: 38g | Fat: 58g | Saturated Fat: 22g | Cholesterol: 138mg | Sodium: 2391mg | Potassium: 581mg | Fiber: 3g | Sugar: 6g | Vitamin A: 670IU | Vitamin C: 36.9mg | Calcium: 543mg | Iron: 4.7mg