Reuben On Rye
serves 8
The original Reuben dates back to the early 1900s, but this updated version is equally, if not more, delicious.
Read more about this recipe in The Berghoff Family Cookbook: From Our Table to Yours, Celebrating a Century of Entertaining.
For dressing:
1 cup mayonnaise
2 1/2 teaspoons chile sauce
1 tablespoon ketchup
1/4 teaspoon Tabasco sauce
1 teaspoon lemon juice
1 teaspoon finely diced onion
1 teaspoon finely diced celery
2 teaspoons finely diced pickle
1/4 teaspoon Cajun spice mix
pinch of red pepper flakes
1/4 teaspoon Worcestershire sauce
1/4 teaspoon chopped fresh parsley
For sauerkraut:
1 1/2 cup chopped applewood-smoked bacon
1 cup Berghoff Lager beer
6 cups bagged or canned sauerkraut, drained
1/2 tablespoon caraway seeds
1/4 pound (1 stick) butter
To assemble:
16 slices rye bread
2 pounds thinly sliced corned beef
16 slices Swiss cheese
prep: 15 minutes
total: 1 hour 25 minutes, plus 24 hours to refrigerate dressing
mixing bowl
12-inch skillet
panini machine, griddle or skillet
1. To make the dressing: Combine all of the dressing ingredients 1 day ahead, so the flavors can blend. Season with a sprinkling of salt and pepper. Refrigerate, covered, until ready to use.
2. Make the sauerkraut: Sauté the bacon in a 12-inch skillet until crisp and drain off the fat. Add the beer to deglaze the pan. Add the sauerkraut, caraway seeds and butter, and simmer for 45 minutes over low to medium heat, stirring occasionally.
3. Make the sandwiches: Lay out eight slices of bread. Layer each with one slice of Swiss cheese, the hot corned beef (reheated in hot beef stock), the hot sauerkraut mix, the dressing, one more slice of Swiss cheese, and finally another slice of rye bread.
4. Grill the sandwiches in a panini machine following the manufacturer's instructions. An alternative method is to cook the sandwiches on a griddle or in a skillet with butter, as you would a grilled cheese sandwich, until crisp and brown, about 5 minutes per side.
