ZINGERMAN'S REUBEN SANDWICH
Provided by Food Network
Time 55m
Yield 6 sandwiches
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Sprinkle the corned beef with a little water, wrap it tightly in aluminum foil and steam it in the oven.
- Meanwhile, put the whole loaf of rye bread (unwrapped) into the oven. Bake the bread until the crust is very crunchy, about 15 minutes. Set the bread on the counter and let it cool for about 5 minutes.
- When the rye bread is cool enough to handle place it on a cutting board. Hold the bread knife at a 45-degree angle and cut 12 slices.
- Take the corned beef out of the oven and unwrap it. Spread each slice of bread with Russian dressing. Layer half of the slices with corned beef, sauerkraut and slices of Swiss cheese, then top the sandwiches with the remaining slices of bread (dressing-side down).
- Heat 2 large heavy skillets over medium heat. Brush the bread with butter. Put the sandwiches in the pans and weight them with a lid or heat proof bowl topped with something heavy. Cook until the first sides are crisp and golden about 7 minutes then flip the sandwiches. Cook until the second sides are also well toasted and the cheese is melted. Lift the sandwiches onto a cutting board. Cut each in half diagonally and serve.
- Combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce in a bowl and mix well.
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Jalal
[email protected]This sandwich is too messy for me. I prefer a sandwich that I can eat without getting my hands dirty.
jessie hirani
[email protected]I'm not sure if I did something wrong, but my sandwich didn't turn out as good as the pictures.
Fifita Soakai
[email protected]This sandwich is a bit expensive to make, but it's a special treat that's worth the splurge.
nedion beauty
[email protected]I'm not a huge fan of rye bread, but it's the perfect bread for this sandwich.
Dennoh Bahati
[email protected]This sandwich is a bit messy to eat, but it's totally worth it.
Susanne Anderson
[email protected]I like to serve this sandwich with a side of potato chips or coleslaw.
Haily Whitten
[email protected]This sandwich is a great way to use up leftover pastrami or corned beef.
Kayla Reckart
[email protected]I love the combination of flavors in this sandwich. The salty pastrami, tangy sauerkraut, and creamy Russian dressing are a perfect match.
Daniel Negron
[email protected]This sandwich is a classic for a reason. It's simple, yet delicious.
MD.ZAIDUL HAQUE
[email protected]I've made this sandwich several times now, and it's always a hit. It's a great recipe to have on hand for parties or potlucks.
Phoenix Pro
[email protected]This sandwich is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and satisfying meal.
Steven Mingori
[email protected]I love that this recipe uses homemade Russian dressing. It's so much better than the store-bought stuff.
Zeek
[email protected]This is the perfect sandwich for a cold winter day. It's hearty and filling, and it warms you up from the inside out.
Zain Masood
[email protected]I made this sandwich for my family, and they all loved it. My kids even asked for seconds.
Danny G
[email protected]I followed the recipe exactly, and my sandwich turned out perfectly. The bread was crispy, the meat was tender, and the sauerkraut was tangy. Yum!
Rafio Alam Miha
[email protected]This sandwich is a beast! It's huge and incredibly satisfying. I could barely finish it, but it was worth every bite.
Steven Notargiacomo (SteVeOsaurusFLEX)
[email protected]I'm not a huge fan of Reubens, but this one changed my mind. The flavors and textures all come together perfectly.
Darwash Malang
[email protected]OMG! This Reuben sandwich is the best I've ever had! The homemade Russian dressing is the perfect complement to the salty pastrami and tangy sauerkraut.