What on earth could possibly be more delectable than a grilled Reuben Sandwich? Please tell me! I am a huge fan, especially if the sauerkraut is nicely seasoned and my favorite dressing (included below) is part of the mix. And, of course, the corned beef MUST be falling-apart-tender to bring it all together in perfect harmony – that is just a given.
**This recipe was seen on Chef Alli’s Farm Fresh Kitchen as part of WIBW 13 News This Morning, March 2015. Special thanks to the farmers and ranchers of Kansas Farm Bureau for making this segment possible.
Corned beef, braised until tender, sliced across the grain
Pumpernickel rye Bread
Sliced Swiss cheese
Reuben dressing (recipe below)
Seasoned sauerkraut (recipe below)
In a large skillet over medium high heat, add corned beef to pan and cook until nicely crisped on the outside; remove from heat.
To create Reubens, preheat a greased griddle over medium high heat.
Butter outsides of bread, then spread with dressing and top with Swiss cheese, corned beef, and sauerkraut; grill sandwiches until hot throughout and nicely toasted on the the outside. Serve at once.
1 cup Hellman’s mayo
¾ cup ketchup
1 tsp. dill relish
2 tsp. sweet relish
½ – 1 tsp. fresh grated horseradish
¼ tsp. granulated garlic
½ tsp. fresh lemon juice
½ – 1 tsp. balsamic vinegar
In a small bowl, combine all ingredients. Store dressing for up to 10 days in the fridge.
Rinse and drain sauerkraut. Meanwhile, preheat a large greased skillet over medium high heat; add drained sauerkraut and cook until sauerkraut is a nice consistency and most of the moisture has evaporated. Add a sprinkle of sugar and red pepper flakes and toss to combine.
Now You’re Cookin’,
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