Corned Beef Reuben with Homemade Thousand Island Dressing

19 Mar

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.

Assembly:

.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.

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