Classic Reuben Sandwich
Category: sandwich
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Serves/Makes: 4
Ready in: < 30 minutes
- 1/2 cup sour cream
- 2 tablespoons chili sauce
- 1 teaspoon prepared horseradish
- 1/4 teaspoon salt
- 8 slices rye bread
- 1/2 cup rinsed and well-drained sauerkraut
- 8 slices cooked corned beef
- 8 slices Swiss cheese
- butter, softened
Combine the sour cream, chili sauce, horseradish, and salt in a bowl and mix until blended. This can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Spread some of the dressing on one side of each slice of bread. Place about 2 tablespoons of the sauerkraut onto the dressing on the bread. Cover each with 2 slices of corned beef and 2 slices of swiss cheese. Top with the remaining bread, dressing side down. Heat a griddle or large skillet over medium heat. Butter the outsides of the sandwich. Place on the griddle and cook, turning once, until both sides are lightly browned and the cheese is melty. Serve the classic Reuben sandwiches hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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