Reuben Recipe

Name: Mr. Pickle's Sandwich Shops Reuben Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 slices marble rye bread slices; 16 oz thinly sliced pastrami (or corned beef if preferred); 8 slices Swiss cheese slices; 2 cups sauerkraut, drained and lightly squeezed; 4 tbs unsalted butter, softened; 1 cup mayonnaise; 3 tbs ketchup; 3 tbs sweet dill pickle relish; 1 tsp white vinegar; 1 tsp Worcestershire sauce; 1 tsp granulated sugar; 1 tsp salt; 0.5 tsp black pepper; 4 slices dill pickles, sliced; 2 cups potato chips or fries

Inspired by Mr. Pickle's Sandwich Shop

Time35m

Serves4

Pastrami, Swiss, Sauerkraut, Thousand Island on Toasted Marble Rye

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Ingredients

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Sandwich

8 slices marble rye bread slices

16 oz thinly sliced pastrami (or corned beef if preferred)

8 slices Swiss cheese slices

2 cups sauerkraut, drained and lightly squeezed

4 tbs unsalted butter, softened

Thousand Island Dressing

1 cup Mayonnaise

3 tbs Ketchup

3 tbs sweet dill pickle relish

1 tsp white vinegar

1 tsp Original Worcestershire Sauce

1 tsp granulated sugar

1 tsp Celtic sea salt

1/2 tsp black pepper

Optional Garnish / Serving

4 slices dill pickles, sliced

2 cups potato chips or fries

Method

Thousand Island Dressing

In a medium bowl combine 1 cup mayonnaise, 3 tablespoons ketchup and 3 tablespoons sweet dill pickle relish. Stir until smooth.

Add 1 teaspoon white vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon sugar, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix thoroughly and taste; adjust sugar, salt or vinegar to balance sweetness and acidity.

Cover and refrigerate at least 30 minutes to let flavors meld. Can be made up to 3 days ahead.

Prepare Sauerkraut and Pastrami

If the sauerkraut is very wet or salty, rinse briefly under cold water and squeeze out excess moisture in a fine-mesh strainer or using clean hands. Measure 2 cups of drained sauerkraut.

Warm the pastrami gently: place slices in a single layer on a baking sheet and warm in a 325°F (160°C) oven for 6–8 minutes, or briefly steam over simmering water for 2–3 minutes, until heated through but not dried out. Keep warm.

Assemble and Grill Sandwiches

Lightly butter one side of each of the 8 marble rye slices (about 4 tablespoons total). The buttered side will be the exterior for grilling.

Place 4 bread slices buttered-side down on a work surface. Spread about 2 tablespoons of chilled Thousand Island dressing on the unbuttered side of each base slice.

Top each dressed slice with 2 oz (about 4 oz total per sandwich) warm pastrami arranged evenly, then divide the drained sauerkraut evenly (about 1/2 cup per sandwich).

Place 2 Swiss cheese slices over the sauerkraut on each sandwich (use enough to cover and help melt into the layers).

Cap each sandwich with the remaining bread slices, buttered side up. Press gently to compact.

Heat a large skillet or griddle over medium heat. Place sandwiches in the pan and cook 3–4 minutes until the underside is golden brown and the cheese begins to melt. Flip carefully and cook another 3–4 minutes until the second side is golden and cheese is fully melted. If cheese needs extra melting, cover the pan for 1–2 minutes.

Remove sandwiches from pan and let rest 1 minute. Slice each sandwich in half on the diagonal and serve immediately with additional Thousand Island dressing on the side if desired.

Serve

Plate the Reuben halves with dill pickle slices and potato chips or fries. Offer extra Thousand Island dressing on the side.