A recipe for a classic New York-Style reuben sandwich with sauerkraut and thousand island dressing. Yum!
For Lunch, my family and I decided that we would have some reuben sandwiches. Yummo! Right? We don’t eat this on a weekly basis, or a monthly basis, for that matter; we just eat it once in a blue moon. When we do have Reuben Sandwiches, they are to die for! Below is the reuben sandwich recipe. I really don’t remember where this recipe came from (it was probably somewhere online), but it’s a really good recipe.
Thousand Island Dressing:
• 1 cup mayonnaise
• 1 tablespoon chili sauce (for more taste) ½ cup sour cream
• 1 teaspoon minced pimiento
• 1 teaspoon minced scallion
• 2 tablespoons minced green bell pepper
• 2 hard-cooked eggs, peeled and chopped (optional)
The Reuben Sandwich:
• 2 slices dark rye bread
• 1 tablespoon butter, melted
• 2 thin slices of swiss cheese
• 4 (or more) slices of thin slices of Kosher-style corned beef brisket
• ¼ cup chilled drained sauerkraut
• 2 tablespoons Thousand Island Dressing (above)
Mix all the ingredients together in a small bowl; set aside
Brush one side of each slice of bread with melted butter. Lay, unbuttered-sides-up, side by side on the counter. Top each slice with cheese, then pile corned beef on one slice only
Mix sauerkraut with dressing and spread on corned beef.
Put sandwich together and grill both sides, pressing together with spatula, until cheese melts and sandwich is brown, about 2 minutes on each side. Serve the reuben sandwiches once.