This Reuben sandwich (you figured that out, right?) is ridiculous. Seriously. It’s so good, my husband requested it for his birthday dinner. Seriously. Out of all the culinary magic I have created in my kitchen, he asked for this Reuben sandwich. You know what that means? It’s damn good. The secret? It’s the sauce. So don’t skip any ingredients or get lazy and use pickle relish. Follow the instructions and you’ll be rewarded.
Everyone in my family, including kids, ate every single bite, including the sauerkraut. To let you in on a little secret, I don’t even like sauerkraut (gag), and usually pass on it as a matter of fact. But this sandwich needs the kraut so it’s savory-delicious-complex flavors can come full circle. Yeah, I’m getting all dramatic, because this sandwich is a drama queen. Or king. Whatever.
Also, this sandwich is filling enough to serve up for dinner, and would be fabulous as a party food.
wheReuben All My Life? Sandwich
Hands on time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Serving size: 1 sandwich
1/4 cup canola mayonnaise
1 tablespoon chili sauce (like Shriracha)
2 teaspoons finely minced dill pickle (mince a pickle, don’t use relish, mkay?)
1 teaspoon Worcestershire sauce
1/2 teaspoon grated onion
8 (3/4-ounce) slices rye bread (I used a wonderful Prussian Rye)
3 ounces Swiss cheese, shaved (about 3/4 cup)
4 ounces lower-sodium corned beef, thinly sliced (such as Boar’s Head corned beef, top round, cap-off)
1 cup organic sauerkraut, drained well (I used Bubbies brand from Whole Foods)
Step by step:
1. Preheat broiler to high, and move the top rack to the top slot in the oven.
2. To prepare dressing, combine the first 5 ingredients in a small bowl, stirring well. I recommend preparing this ahead of time so the flavors have time to get busy.
3. To prepare sandwiches, place bread slices in a single layer on a heavy baking sheet. Broil bread, keeping a close eye on it, 1 1/2 minutes or until toasted. Turn bread over; broil for 1 minute or until lightly toasted. Remove 4 slices from the baking sheet and divide cheese evenly among remaining 4 slices, sprinkling it over lightly toasted sides. Broil 1 minute or until cheese melts. Spread about 1 1/2 tablespoons dressing over the cheese-coated side of each bread slice; top each serving with 1 ounce corned beef, 1/4 cup sauerkraut, and remaining bread slices.
4. Take a bite, and then die and go to heaven.
WW PP 9, Calories: 336, Fat: 19.9g, Saturated fat: 5.6g, Monounsaturated fat: 8.1g, Polyunsaturated fat: 3.6g, Protein: 14.7g, Carbohydrate: 24.2g, Fiber: 3.4g, Cholesterol: 40mg, Iron: 1.9mg, Sodium: 790mg, Calcium: 212mg
Go ahead, lick your screen. I won’t tell.