Reuben Sandwich

Recipe by Alan Leonetti
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 13mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • FOR SANDWICH
  • 4
    slices thick jewish rye bread
  • 34
    lb sliced corned beef (deli not packaged)
  • 34
    lb sliced pastrami (deli not packaged)
  • 4
    slices thick imported swiss cheese
  • 6
    ounces sauerkraut (well-drained)
  • 6
    ounces Coleslaw
  • FOR RUSSIAN DRESSING
  • 12
    cup mayonnaise (for dressing)
  • 18
    cup ketchup (for dressing)
  • 12
    teaspoon Worcestershire sauce (for dressing)
  • 12
    tablespoon parsley (for dressing)
  • 12
    teaspoon grated onion (for dressing)
  • 12
    tablespoon prepared horseradish (for dressing)
  • SERVE WITH
  • dill pickles or half sour pickle
  • potato chips (or freedom fries)
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DIRECTIONS

  • 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.
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