A corned beef reuben is one of my favorite sandwiches of all time. When I was a kid and we went to a bar for dinner, I invariably ordered a reuben. Though I’m not much for Thousand Island dressing in other situations, I can’t get enough of it with some delicious, melt-y Swiss cheese and a mound of thinly sliced corned beef. These sandwiches were double-stuffed and super messy, but ridiculously yummy.
Corned Beef Reuben with Homemade Thousand Island Dressing
Homemade Thousand Island Dressing:
Adapted from Food.com
1/2 cup mayonnaise
1 tsp. Worcestershire
2 tbs. ketchup
1 tbs. white wine vinegar
2 tsp. white sugar
2 tsp. sweet pickle relish
1 tsp. finely minced white onion
1 hard boiled egg, finely minced
Kosher salt and freshly cracked black pepper
Whisk all ingredients well in a medium bowl. Let sit several hours or overnight to allow sugar to dissolve and flavors to meld.
.75 lbs. homemade corned beef, sliced very thinly (about 1/8″)
4 slices rye bread
1/2 cup homemade Thousand Island dressing (see above)
1/2 cup sauerkraut, drained
4 thin slices Swiss cheese
2 tbs. Brummel & Brown, divided
Butter both sides of bread with Brummel & Brown. Take 1-2 tbs. of Thousand Island dressing and smooth over all four slices of bread.
On two slices, place one slice of Swiss cheese. Top with 1/4 of corned beef (half of amount for each sandwich). Add half of sauerkraut on each sandwich. Top with remaining 1/4 of corned beef and another slice of Swiss cheese. Top with the other two slices of bread.
Heat remaining Brummel & Brown in a 10″ cast iron pan over medium-high. Once melted, add sandwiches. Cook 5-6 minutes per side until golden brown and cheese is melted.