Classic Reuben Sandwich
A deli classic, thinly sliced corned beef, Swiss cheese and a mound of tangy sauerkraut are piled between two slices of rye or pumpernickel bread, slathered with Russian dressing and grilled to tender-crisp perfection.
8 slices rye bread or pumpernickel bread
4 tablespoons butter
1/2 cup Russian dressing (or Thousand Island, if desired)
1 pound corned beef, thinly sliced
8 slices Wisconsin Swiss cheese
8 ounces sauerkraut, well drained
- Spread 4 slices of bread with butter, and spread the remaining bread with Russian dressing.
- Over the bread slices spread with Russian dressing, layer one slice of Swiss cheese, corned beef, and sauerkraut, and a second slice of cheese. Top with the other slice of bread, buttered side down.
- Wrap sandwiches tightly in aluminum foil and bake at 425°F (220°C) for approximately 15 minutes, until sandwiches are hot. Serve immediately.
Makes 8 servings.
- Midscale: Top dark rye bread slices with sliced Wisconsin Brick, sautéed onion slices, sliced turkey pastrami and another slice of brick. Broil and serve open face.
- Upscale: Spread multi-grain rye with horseradish-tartar sauce; top with a slice of Wisconsin Gruyère, sliced smoked tenderloin of beef, sautéed onions and another slice of Gruyère. Broil and serve open face.
- Appetizer: Serve traditional Reuben toppings on mini party rye slices.
- To Go: Place ingredients in a whole-grain pita pocket. For cheese, use Wisconsin Havarti or Edam.
- Breakfast: Top a toasted English muffin with sliced corned beef and sprinkle with shredded Wisconsin Fontina; broil until golden.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.