Reuben Sandwich
6
servings20
minutesCorned beef or Pastrami? If you’re a stickler, a traditional Reuben Sandwich is made with Corned Beef – not pastrami. (Store owner Anne, a sammich lover, is not a stickler and will accept a Reuben Sandwich any way you make it.) Moving on…this Reuben uses our easy Slow Cooker Corned Beef and is topped with convenient, store-bought kraut and a zesty, zingy Russian dressing made with Peach White Balsamic. This sandwich does all the things: crispy, crunchy, creamy and craveable.
Ingredients
- For the Russian dressing:
1 cup Mayonnaise
2 Tbsp Ketchup
1 Tbsp Peach White Balsamic
2 tsp Honey
2 Tbsp Chopped pickles
2 Tbsp Finely minced red onion
Salt & Pepper, to taste
- For the Sandwich:
12 slices Seeded Rye Bread
6 slices Provolone cheese
1/2 cup Sauerkraut
Butter Olive Oil, for grilling the sandwiches
Instructions
- Make the dressing by combining all ingredients. Taste and adjust with salt and pepper. Refrigerate until ready to use.
- To make the sandwiches, heat a nonstick skillet over medium heat. Drizzle Butter Olive OIl to coat the bottom. Place a slice of bread in the skillet. Build your sandwich on the bread in the skillet by layering Corned Beef, provolone and sauerkraut.
- Spread Russian dressing on a slice of bread. Place the bread, dressing side down, on the sandwich in the skillet, on top of the sauerkraut. Drizzle the top of the sandwich with Butter Olive Oil. Press the sandwich with a spatula.
- When the first side is golden brown, flip and continue cooking until the second side is browned. Continue with the remaining bread and ingredients.
