Classic Reuben Sandwich Corned Beef on Rye With Sauerkraut and Swiss Recipe
Ingredients
- For the Russian Dressing (see note above):
- 2 1/2 tablespoons (35ml) mayonnaise
- 2 tablespoons (30ml) sour cream
- 1 1/2 tablespoons (20ml) ketchup
- 1 tablespoon (15ml) dill pickle relish
- 1 tablespoon (15ml) fresh juice from 1 lemon
- 1 teaspoon (5ml) grated horseradish from a jar
- Kosher salt and freshly ground black pepper
- For the Sandwiches:
- 1 pound (500g) sliced corned beef (see note above)
- 1/2 pound (225g) sauerkraut
- 8 slices Jewish rye bread
- 5 tablespoons (70g) unsalted butter, softened
- 8 slices Swiss cheese
Instructions
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