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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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The origin of the Reuben sandwich is disputed. However, the sandwich is strongly associated with New York City delicatessens-hence, the name. Ingredients:
2 tablespoons sweet pickle relish |
1 tablespoon ketchup |
2 tablespoons mayonnaise |
1 dash louisiana hot sauce |
2 slices quality jewish rye bread |
butter |
1/4 lb thinly sliced corned beef |
2 ounces thinly sliced swiss cheese |
1/4 cup sauerkraut, well drained (i rinse it, then drain) |
Directions:
1. To make the dressing: combine all the dressing ingredients together, mixing well.
2. Store, covered, in the refrigerator until ready to use.
3. To make the sandwich: Butter one side of each slice of bread.
4. Put the first slice, buttered side down, in a large skillet.
5. Pile on the slices of corned beef and swiss cheese; spread with approximately 1 tablespoon dressing, and add the sauerkraut.
6. Top with the other slice of bread, buttered side up.
7. Cover and grill slowly over low heat for 5 minutes or until the bread is golden brown.
8. Uncover, turn the sandwich over, increase heat to medium-high; grill until golden brown on the second side.
9. Cut sandwich in half and serve immediately with kosher dills or half sours (partially dilled pickles).
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