I was intrigued by the offer of a recipe for making the dressing "from scratch". I had no idea that "from scratch" meant combining things like mayonnaise and Worcestershire sauce from jars!
The Reuben
The key to this grilled corned beef, Swiss, and sauerkraut sandwich is making the rich, tangy dressing from scratch.This recipe first appeared in our April 2011 special Sandwich Issue with author Daniel Pinkwater's article Say My Name.
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Credit: Todd Coleman
½ cup mayonnaise
1 tbsp. American chili sauce 1 tbsp. finely chopped parsley
1 tsp. finely grated yellow onion
½ tsp. prepared horseradish
¼ tsp. Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste
8 tsp. unsalted butter, softened
8 slices rye bread
8 slices Swiss cheese
2 cups drained sauerkraut
1 lb. thinly sliced corned beef
1. Whisk together mayonnaise, chili sauce, parsley, onion, horseradish, Worcestershire, salt, and pepper in a medium bowl. Set Russian dressing aside.
2. Working on a cutting board, spread 1 tsp. butter on each slice of bread; turn over and top with Russian dresssing. To 4 of the slices add 2 slices of cheese, ½ cup sauerkraut, and 4 oz. corned beef each. Top each with remaining bread slices.
3. Heat a 12″ skillet over medium heat, and working in batches, add sandwiches. Cook, pressing constantly and turning once, until golden brown and crisp, about 10 minutes. Serve hot.
Ratings & Reviews (3)
Great take on a classic. All the elements combine into a nice spin on one of my fav deli sandwiches. The dressing is a quick spin on the classic Russian dressing accompaniment. I do tend to prefer mine with turkey which I am told is called a Rachel sandwich), an easy enough sub for the meat in the recipe: I cook/thinly slice turkey tenders for this. Simply grilled red onions is a stellar add (as in using my stovetop grill pan...w/a touch of olio and a bit of salt to draw out the moisture so the onions will carmelize nicely in short order...). As for the reviewer before me whose huge sauce issues resulted in a one-star rating. Huh? If you WANT to make your mayo from scratch, go for it; the recipe never said you had to get it from a jar. Worcestershire sauce is a widely accepted condiment - VERY typical in Caesar salad recipes; if you want to go 100% food snob about it, there are some wonderful artisanal W.Sauces on the market (ha! I know because I have bought them) and I am sure we could make our own..but in general, WTF bother? Same goes for use of ‘American Chili Sauce’ (BTW, Organicville has one that is quite excellent....just saying). If you go to a deli, such as Max's Opera Cafe in the SF Bay Area, you can bet their fab sauce on their quite excellent Reubens is made of an artful mixture of condimenti. So...I don't get that reviewer's slam.
See my review above.
The Reuben
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