Classic Reuben with Corned Beef, Sauerkraut and Russian-Style Dressing
Inspired by techniques from Serious Eats.
Hot pressed sandwiches layered with warm corned beef, tangy sauerkraut and melted cheese between slices of rye, finished with a creamy dressing.
Always check the labels of the products you use.
Method
- 1
Dressing. Stir together 35 ml mayonnaise, 30 ml soured cream, 20 ml ketchup, 1 tbsp chopped pickle, 1 tbsp lemon juice and 1 tsp horseradish, then season with pepper.
- 2
Warm. Oven 180°C, wrap the 450 g corned beef with 2 tbsp water in foil and heat for 10 min.
- 3
Sauerkraut. Melt 15 g butter in a small pan and cook the sauerkraut until the liquid evaporates and it turns glossy, about 5 min.
- 4
Toast. Melt 30 g butter in the large pan and toast 4 bread slices on one side until golden, about 4 min.
- 5
Assemble. Spread dressing on all 8 slices, pile the drained beef, sauerkraut and cheese onto the toasted slices, then close with the untoasted slices.
- 6
Grill. Melt the remaining 25 g butter, add the sandwiches and press with a smaller lid until the cheese melts, about 2 min, then uncover and keep pressing until crisp, about 3 min.
- 7
Serve. Halve diagonally and serve hot.
Storage
Best eaten hot and freshly made; reheat any leftover beef until piping hot (74°C) before rebuilding the sandwich. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- medium bowl
- rimmed baking tray
- foil
- small frying pan
- 30 cm heavy frying pan with a slightly smaller lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 833 kcal |
| Protein | 38.4 g |
| Carbohydrate | 36.9 g |
| of which sugars | 5.2 g |
| of which free sugars | 3.8 g |
| Fat | 59 g |
| of which saturates | 26.1 g |
| Fibre | 5.5 g |
| Salt | 5.19 g |
Protein per 100 kcal
4.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
