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Reuben

Alicia Hahn
Swiss cheese shines in this savory-tangy-sweet deli mainstay made with brisket, sauerkraut, Russian dressing, and rye bread.

Ingredients
  

RUSSIAN DRESSING

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup chili sauce such as Heinz brand
  • ½ tablespoon minced dill pickle
  • ½ tablespoon minced onion
  • 1 teaspoon chopped curly parsley leaves
  • ½ teaspoon horseradish
  • ¼ teaspoon lemon juice
  • ¼ teaspoon Worcestershire sauce
  • Salt to taste
  • Freshly ground black pepper to taste

CORNED BEEF

  • 3 to 4 pounds raw corned beef brisket
  • tablespoons ground black pepper
  • 1 tablespoon whole coriander
  • teaspoons kosher salt
  • teaspoons ground allspice
  • 3 bay leaves

SANDWICH

  • 6 tablespoons softened butter
  • 12 slices rye bread
  • 3 cups sauerkraut
  • 12 ounces Swiss cheese thinly sliced*
  • Dill pickles for garnish

Instructions
 

RUSSIAN DRESSING

  • Combine all ingredients in a bowl and mix well. Refrigerate in an airtight container until ready to use.

CORNED BEEF

  • Rinse corned beef to remove excess salt. Place brisket in a large stock pot and cover with 1 inch of cold water. Add remaining ingredients, and bring to a boil.
  • Reduce to a simmer, cover, and cook until meat is fork-tender, about 3½ hours. Remove meat from pot, and allow to rest for 10 minutes before slicing.

SANDWICH

  • Butter one side of each bread slice. Place butter side down on a clean cutting board or waxed paper. Spread each slice with a tablespoon of Russian dressing, and distribute corned beef, sauerkraut, and cheese evenly among six of the slices. Top with remaining bread slices, butter side out.
  • Heat a skillet over medium heat, and cook one at a time, flipping halfway, until bread is toasted and cheese is melting. Cool slightly, cut in half, and serve with a dill pickle on the side.

Notes

* If you want to derivate from the traditional cheese for this recipe, here are some suggestions for alternate cheeses, all pulled from the 75 award-winning cheeses described within our Best Cheeses 2014 issue.
  • Pearl Valley Swiss
  • Jarlsberg
  • Cracker Barrel Sharp Cheddar