Recipe by Alan Leonetti
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.
Top Review by Bobbie
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.
- 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)
Directions See How It's Made
- 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.