“Reuben Sandwiches with Homemade Russian Dressing”

Don’t you always seem to have leftover corned beef after St. Patrick’s Day? I usually freeze extra meat then there’s delicious corned beef for breakfast or another quick lunch or weeknight meal. Can’t get any better than that? Besides corned beef hash, the next best meal with leftover corned beef are Reuben Sandwiches with Homemade Russian Dressing. Don’t have any leftovers then just cook more corned beef for this sandwich. It’s so worth the effort.

If you’ve never made homemade dressings of any kind, you must start. Buying store-bought just doesn’t taste like fresh so I make homemade dressings quite often. My homemade Russian dressing for my Reuben on Pumpernickel put this sandwich over the top because it’s both sweet and tangy. The dressing is made with mayonnaise, ketchup, horseradish, Worcestershire sauce, grated shallot, and finely minced fresh parsley. Fresh herbs lend a gentle taste while dried are more potent and stronger in flavor. Literally speaking, sandwiching your tender corned beef, Swiss cheese and sauerkraut between this dreamy sauce makes the best sandwich you’ve ever wrapped your mouth around. Pumpernickel rather than regular Rye bread lends its rustic flavor to a Reuben.

Reuben Sandwiches with Homemade Russian Dressing

My husband and my sister love sandwiches therefore my husband was over the moon. Reuben Sandwiches with Homemade Russian Dressing make the perfect short on time lunch or a weeknight meal when in a hurry. Serve these babies with your favorite chips and dig in. Keep the extra sauce to use on a salad or on a chicken sandwich. Share your favorite recipe ideas for leftover corned beef.

 

Reuben Sandwiches with Homemade Russian Dressing

Cooked corned beef, sliced from leftovers and warmed

4 slices deli Swiss cheese

1 – 8 oz. can Frank’s sauerkraut, drained and squeezed dry

4 slices Pumpernickel bread

Homemade Russian Dressing (recipe follows)

2 T. Butter, divided and softened

Smear Russian dressing on one side of each slice of bread. Add two slices of Swiss cheese on one bread slice. Then add corned beef to your liking. Place half of sauerkraut on top of corned beef and top with a slice of pumpernickel.

Proceed with making a second sandwich. Butter each side of your sandwiches with softened butter.

Heat a skillet over medium heat. Add your sandwiches to skillet, pressing down with spatula, cooking about 4 – 5 minutes. Flip sandwiches over, pressing down again with spatula, cooking other side 4 – 5 minutes until nicely browned and toasted.

Remove sandwiches to serving plates while hot and enjoy.

Homemade Russian Dressing

1/2 cup Hellman’s Olive Oil mayonnaise

1 T. tomato ketchup

1/2 t. prepared horseradish

1 t. grated shallot

1/2 t. Worcestershire sauce

1 T. fresh parsley, finely minced

 

Makes 2 sandwiches.