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Most people think that this is a Jewish sandwich, but it was actually created by Reuben Kay of Omaha, Nebraska. I know that many people use Thousand Island Dressing, but I prefer my own Russian Dressing. Try it and you will like it! Also, you can omit the cole slaw if you wish, but I like that too.
- 4 slices thick jewish rye bread
- 3⁄4 lb sliced corned beef (deli not packaged)
- 3⁄4 lb sliced pastrami (deli not packaged)
- 4 slices thick imported swiss cheese
- 6 ounces sauerkraut (well-drained)
- 6 ounces Coleslaw
FOR RUSSIAN DRESSING
- 1⁄2 cup mayonnaise (for dressing)
- 1⁄8 cup ketchup (for dressing)
- 1⁄2 teaspoon Worcestershire sauce (for dressing)
- 1⁄2 tablespoon parsley (for dressing)
- 1⁄2 teaspoon grated onion (for dressing)
- 1⁄2 tablespoon prepared horseradish (for dressing)
- dill pickles or half sour pickle
- potato chips (or freedom fries)
- Lightly toast slices of Jewish Rye Bread.
- Spread all slices very lightly with butter.
- Generously spread with Russian Dressing (either my delicious recipe or store bought, but preferably my recipe).
- Divide among 2 of the slices, the corned beef, pastrami, sauerkraut, coleslaw and Swiss cheese.
- Close the sandwiches with the remaining 2 slices of bread.
- Place both sandwiches on a baking sheet and bake in a preheated 400 degree oven for 3 to 5 minutes, until cheese is lightly brown.
- Remove from oven and cut each sandwich in half on the diagonal.
- Serve immediately, accompanied with dill or half-sour pickle and either potato chips or Freedom Fries.
I don't like giving this only two stars -- but it just wasn't a Reuben to me. The coleslaw just didn't belong! The second thing that wasn't "Reuben" was the dressing. I've had a LOT of Reuben's -- but always with a Thousand Island type of dressing. I'll go back to the other Reuben Sandwich recipe I had been using. Sorry.
I'm really just rating the dressing ... I LOOOOOOOVE it. I just make the sandwich with sauerkraut, cheese, and corned beef, butter on the outside of the bread, and stick it in the health grill/sandwich press ... dressing on the side for dipping ... mmmmmmmm.
My 5 star rating is for the sauce. I really enjoyed it and when a dill pickle is eaten alongside the sandwich, I didn't miss the Thousand Island at all. I made this in a panini maker without the coleslaw, so that is why I rated the sauce and cannot fully comment on the ingredient combination or process. Will definitely make this sauce again!