June 6, 2011

Reuben Sandwich

One of my all-time favorite sandwiches is the Reuben. The combination of flavors is just perfect, but any sandwich pan-toasted in butter and served warm can't go wrong. After I made rye bread, Reuben sandwiches were the obvious solution to use up some of the loaf.

Someday I'll have to try my hand at homemade corned beef and sauerkraut, but for now high-quality deli products work well.

Reuben Sandwich

1/2 Tbsp. ketchup
1 Tbsp. mayonnaise
1 Tbsp. sweet pickle relish
rye bread
swiss cheese, sliced
corned beef

Mix ketchup, mayonnaise, and relish in a small bowl to make sauce. Set aside. Butter two pieces of rye bread. Heat a skillet over medium heat. Add bread, unbuttered side down. Heat for a minute. Flip bread over and add swiss cheese, a pile of beef and a good helping of sauerkraut. Top with the other piece of bread. Cook for a few minutes. When golden brown, flip the sandwich over. Cook the other side until golden brown. Remove from skillet to a plate. Lift up one piece of bread and spread a tablespoon or so of sauce. Serve immediately.

1 comment:

Suzanne said...

Oh Yum! Groan. I love a warm reubon sandwich. That looks positively divine!