Lisa Atwood, Rebecca Courchesne, Rick Field

Reuben Sandwiches

Name: Reuben Sandwiches
Yield: Makes 4 sandwiches
Cuisine: American
Ingredients: ½ cup (4 fl oz/125 ml) mayonnaise; 1 tsp minced yellow onion; 4 tsp Classic Ketchup (purchased); 8 slices rye bread; 1½ Tbsp Sweet Pickle Relish (purchased); ½ lb (250 g) Swiss or Jarlsburg cheese, grated; ¼ cup (2 oz/60 g) unsalted butter, at room temperature; ¼ lb (125 g) sliced corned beef or smoked turkey; 1 cup (6 oz/185 g) well-drained Sauerkraut (facing page); ½ lb (250 g) Swiss or Jarlsburg cheese, grated; ¼ lb (125 g) sliced corned beef or smoked turkey

Preparation info

Makes
4
sandwiches

Difficulty
Medium

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

A Reuben sandwich is all about the quality of ingredients you put into it: use extra-fresh bread, good corned beef and Swiss cheese, and homemade Russian dressing and sauerkraut. Pumpernickel bread can be substituted for the rye, and smoked turkey for the corned beef.

Ingredients

For the Dressing

½ cup (4 fl oz/125 ml) mayonnaise
4

Americas
United States
Main course
Sandwich

Method

To make the dressing, in a small bowl, stir together the mayonnaise, ketchup, onion, and pickle relish until well mixed.

Lay the bread slices on a work surface and spread one side of each slice with the butter. Turn the slices and spread evenly with the dressing.

Sprinkle a bit of cheese on 4 of the dressing-covered slices and top with the meat slices, dividing them evenly. Make