March 10, 2014

Homemade Reuben for St. Patrick's Day

Photo Source: Martha Stewart Living
Reubens are a staple for our St. Paddy's day and any other rainy, cold day when a warm sandwich will heat you up. I normally use canned sauerkraut except on the rare occasions when my father-in-law gives me a jar of his homemade.  I have in the past used bottled Thousand Island dressing and it works just fine.  But last year I experimented with some dressing recipes and finally settled on the one below.  So easy and none of the preservatives of the bottled dressings.  If you have any leftovers, it is great on salads.  In fact, sometimes I make a 'Reuben salad', like a chef salad, with any leftover ingredients.

Dressing Ingredients:
1 cup mayonnaise
1/2 cup ketchup
1/8 teaspoon paprika
1 teaspoon prepared horseradish
3 Tablespoon grated onion
1 teaspoon Worcestershire sauce
Salt & pepper to taste

Stir together all ingredients for the sauce and set aside.

Sandwich Ingredients:
Rye bread (Seeded or marble, whichever you prefer)
Softened butter
Homemade reuben dressing or Thousand Island dressing
Swiss cheese
Thin sliced corned beef
Sauerkraut, drained

Heat a griddle or skillet on medium-low heat.  Butter one side of each slice of bread.  Lay one slice of bread for each sandwich butter side down on the warm griddle.  Layer meat, sauerkraut and cheese on each slice of bread.  Top with a couple spoonfuls of dressing then the second slice of buttered bread, with butter on the outside.  After 4-5 minutes carefully flip the sandwiches with a spatula.  Cook another 4 minutes or until the bread is toasty and the cheese melts.  Remove to a warm plate, slice and serve with chips & a dill pickle wedge. 
**If you allow the sandwich to cool slightly it is a little less messy.

Enjoy & Happy St. Patrick's Day!

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