Best Reuben Sandwiches

From Cook's Country | December/January 2009

Why this recipe works:

For the homemade dressing in our Best Reuben Sandwiches, we replaced ketchup and horseradish with prepared cocktail sauce. Instead of pickle relish, we used hand-chopped fresh, crunchy pickles and replaced the vinegar with pickle juice. The result was a flavorful hybrid of Russian and Thousand… read more

For the homemade dressing in our Best Reuben Sandwiches, we replaced ketchup and horseradish with prepared cocktail sauce. Instead of pickle relish, we used hand-chopped fresh, crunchy pickles and replaced the vinegar with pickle juice. The result was a flavorful hybrid of Russian and Thousand Island dressings.

To combat sogginess, we drained and rinsed the sauerkraut and quickly cooked it in a skillet with some cider vinegar and brown sugar before layering it with meat and cheese—not only adding flavor, but allowing the sauerkraut’s excess moisture to evaporate. We chose shredded Swiss for our Best Reuben Sandwiches. For fully melted cheese, we covered the skillet while cooking the sandwiches.

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Serves 4

Corned beef is typically made from either the brisket or the round. We prefer the corned beef brisket. We prefer pouched sauerkraut, sold near the pickles in most supermarkets, to jarred or canned varieties.

Ingredients

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