The classic reuben sandwich made with luscious corned beef, tangy sauerkraut, creamy Russian dressing and plenty of swiss cheese that is grilled until the cheese has melted and the rye bread is crispy and golden brown.
My absolute favourite thing to do with corned beef leftovers has to be making reuben sandwiches . There is just something magical about the combination of tender corned beef, tangy sauerkraut, creamy Russian dressing and Swiss cheese wrapped in rye! I like to grill my reuben sandwiches to melt the cheese and give the rye a nice and crispy texture a warm buttery flavour. Reuben sandwiches are pretty easy to make though there is one tricky part and that is dealing with all of the liquid in the sandwich from the juicy corned beef, the sauerkraut and the Russian dressing. No one likes a soggy sandwich and luckily there are some easy ways to deal with the problem. First you want to really squeeze the excess liquid from the sauerkraut and if it still has a lot of moisture you can saute it in a pan to get rid of even more of it. Next, you can also lightly toast the bread so that it can better withstand the liquid. Following these tips you will never be subjected to soggy reuben sandwiches again!
If you happen to have some Russian dressing in your fridge feel free to use it but if you don’t have it and you don’t want yet another bottle in your fridge then it is easy enough to make with ingredients you probably already have on hand. I often enjoy making my own dressings because I can make just enough and not have any leftovers competing for the limited space in my fridge and Russian dressing is one that I always make at home.
It’s so easy to make your own Russian dressings!
ingredients
1 tablespoon salted butter, room temperature
2 slices rye bread (gluten-free for gluten-free)
1/2 cup swiss cheese, shredded (or 2 slices), room temperature
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