Reuben Sandwich

 


Reuben Sandwich

Ingredients

1/2 c. mayonnaise

1/4 c. chili sauce (such as Heinz)

1 tbsp. drained horseradish

1 tsp. apple cider vinegar

1/2 tsp. onion powder

1/2 tsp. sweet paprika

1/2 tsp. Worcestershire sauce

Dash of hot sauce

4 tbsp. salted butter, at room temperature, plus more for the griddle

12 slices rye bread

12 slices Swiss cheese

1 1/2 lb. sliced corned beef

1 1/2 c. drained sauerkraut

Potato chips and dill pickles, for serving

Directions

1Put a baking sheet in the oven and preheat to 250˚. 

2For the dressing: Mix together the mayonnaise, chili sauce, horseradish, apple cider vinegar, onion powder, paprika, Worcestershire sauce, and hot sauce in a small bowl.

3Preheat a griddle or large nonstick skillet over medium-low heat. Spread the butter on the bread. 

4Turn 6 slices of the bread buttered-side down. Spread with half of the dressing. Top each with a slice of cheese, some corned beef, sauerkraut and another slice of cheese. Press down to compress the sandwiches a bit. Spread the unbuttered side of the remaining bread with the remaining dressing and place on top of the sandwiches, buttered-side up.

5Brush the griddle with a little butter, add however many sandwiches will fit and cook, pressing down with a spatula, until crisp and golden on the bottom, 3 to 4 minutes (move the sandwiches around as necessary so that they brown evenly). Flip the sandwiches and cook until crisp and golden on the other side and the cheese is melted, 3 to 4 minutes more. Keep the sandwiches warm on the baking sheet in the oven while you cook the rest. Serve with chips and pickles.

 

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