Classic Reuben Recipe

Name: European Street Cafes Classic Reuben Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 slices rye bread; 12 slices deli-sliced roasted turkey; 4 slices Swiss cheese slices; 2 tbs unsalted butter; 1 cup prepared Thousand Island or Russian dressing; 2 tbs finely chopped dill pickles (or sweet pickle relish); 1 tsp prepared horseradish (optional, for bite); 1 cup sauerkraut, drained and lightly squeezed; 1 tsp unsalted butter (for warming sauerkraut); 1 tsp freshly ground black pepper

Inspired by European Street Cafe

Time25m

Serves4

Turkey Reuben.

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Ingredients

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Sandwich

8 slices rye bread

12 slices deli-sliced roasted turkey

4 slices Swiss cheese slices

2 tbs Unsalted butter

Sauce

1 cup prepared Thousand Island or Russian dressing

2 tbs finely chopped dill pickles (or sweet pickle relish)

1 tsp prepared horseradish (optional, for bite)

Cabbage

1 cup sauerkraut, drained and lightly squeezed

1 tsp unsalted butter (for warming sauerkraut)

1 tsp freshly ground black pepper

Method

Sauce

Make and taste dressing

In a small bowl combine 1 cup prepared Thousand Island or Russian dressing with 2 tablespoons finely chopped dill pickles and 1 teaspoon prepared horseradish (if using). Stir until smooth and refrigerate until ready to assemble. Adjust seasoning or sweetness/tang by adding more pickle or horseradish to taste.

Cabbage

Warm and season sauerkraut

Place 1 cup well-drained sauerkraut in a small skillet over medium-low heat with 1 teaspoon butter. Stir and warm for 2 to 3 minutes until hot but not browned. Squeeze out excess liquid with a spoon or in a fine mesh strainer, then season with about 1 teaspoon freshly ground black pepper. Keep warm.

Sandwich

Assemble sandwiches

Lay out 8 slices rye bread. Spread about 2 tablespoons of the prepared dressing evenly on one side of 4 slices (this will be the interior of the sandwich). On each of those 4 slices, layer 3 slices roasted turkey, divide the warmed sauerkraut evenly among them, and top with 1 slice Swiss cheese. Place the remaining 4 bread slices on top, plain side down, to form 4 sandwiches. Lightly butter the outside faces of each sandwich with the 2 tablespoons butter (about 1/2 tablespoon per outer face).

Grill the sandwiches

Heat a large skillet or griddle over medium heat. When hot, place sandwiches buttered-side down in the skillet. Cook 3 to 4 minutes until the bottom is golden brown and the cheese begins to melt. Carefully press with a spatula, then flip and cook another 3 to 4 minutes until the second side is golden and cheese is fully melted. If sandwiches are browning too quickly before the cheese melts, reduce heat to medium-low and cover loosely with a lid for 1 to 2 minutes to help melt the cheese without burning the bread.

Serve

Remove sandwiches from the pan and let rest 1 minute. Slice each sandwich in half on the diagonal. Serve immediately with extra dressing on the side, a dill pickle spear, and kettle chips or fries if desired.