The Reubens Recipe

Name: Wise Sons Jewish Deli 24th Streets The Reubens Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 12 oz corned beef, thinly sliced; 4 slices rye bread (sliced, about 1/2-inch thick); 4 slices Swiss cheese (slices); 1 cup sauerkraut, drained and lightly rinsed; 2 tbs unsalted butter, softened; 1 cup mayonnaise; 3 tbs ketchup; 1 tsp prepared horseradish; 1 tsp smoked paprika; 1 tsp Worcestershire sauce; 1 tsp apple cider vinegar; 1 tsp granulated sugar; 1 tsp salt; 1 tsp black pepper

Inspired by Wise Sons Jewish Deli 24th Street

Time25m

Serves2

OG: russian dressing, swiss & sauerkraut (6oz)

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Ingredients

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Sandwiches (makes 2 sandwiches)

12 oz corned beef, thinly sliced

4 slices rye bread (sliced, about 1/2-inch thick)

4 slices Swiss cheese (slices)

1 cup sauerkraut, drained and lightly rinsed

2 tbs unsalted butter, softened

Russian Dressing (makes ~3/4 cup)

1 cup Mayonnaise

3 tbs Ketchup

1 tsp prepared horseradish

1 tsp Smoked paprika

1 tsp Original Worcestershire Sauce

1 tsp Apple cider vinegar

1 tsp granulated sugar

1 tsp Celtic sea salt

1 tsp black pepper

Method

Russian Dressing

Make dressing

In a medium bowl combine 1 cup mayonnaise, 3 tablespoons ketchup, 1 teaspoon prepared horseradish, 1 teaspoon smoked paprika, 1 teaspoon Worcestershire sauce, 1 teaspoon apple cider vinegar, 1 teaspoon granulated sugar, 1 teaspoon salt and 1 teaspoon black pepper. Whisk until smooth and homogenous. Taste and adjust acidity or seasoning (add up to 1/2 tsp more vinegar or 1/2 tsp more sugar if needed). Refrigerate while assembling sandwiches; dressing will keep chilled up to 1 week.

Sandwich Assembly & Cooking

Prepare sauerkraut

Place 1 cup sauerkraut in a fine mesh strainer and rinse briefly under cold water to remove excess brine. Press or shake to remove as much water as possible, then transfer to a small bowl. Lightly squeeze to remove additional moisture so the sandwich doesn't get soggy.

Assemble sandwiches

Lay out 4 slices of rye bread. Spread about 2 tablespoons of Russian dressing evenly on one side of each slice (reserve the rest for serving). On two of the slices (these will be the bottoms), layer 6 ounces (divided) thinly sliced corned beef on each, pressing slightly. Top the corned beef with the drained sauerkraut (about 1/2 cup per sandwich). Place 2 slices of Swiss cheese over the sauerkraut, then close sandwiches with the remaining rye slices, dressing side down.

Butter bread

Spread about 1 tablespoon softened unsalted butter over the outside face of each sandwich (the top and bottom), covering the surface to ensure even browning when grilling.

Grill sandwiches

Heat a large nonstick skillet or griddle over medium heat (about 325–350°F / moderate). Place sandwiches in the pan and cook 3–4 minutes per side, pressing gently with a spatula or heavy pan to promote even contact and melting. After flipping, cover the pan with a lid or an inverted sheet pan for 1–2 minutes to help the Swiss cheese fully melt. Cook until bread is golden brown and cheese is melted, 6–8 minutes total.

Rest & serve

Transfer sandwiches to a cutting board and let rest 1 minute. Cut each sandwich in half diagonally. Serve immediately with extra Russian dressing on the side and optional dill pickle spear or kettle chips.