Reuben Sandwich Recipe on Sourdough
A hot, melty Reuben sandwich on sourdough bread.
Servings: 2 servings
- 2 T. mayonnaise
- 1 T. ketchup
- 1 T. relish
- 1 tsp. lemon juice (or vinegar)
- 1 T. diced onion
- 1 T. pickled sliced jalapenos (optional)
- 1 T. butter (softened)
- 2 slices sourdough bread
- 4 oz. corned beef
- 2 slices pepper jack cheese (or 4 slices for an extra cheesy sandwich)
- ½ cup sauerkraut (drained)
- 4 slices dill pickles
Other Sandwich Ingredients
Spread softened butter on opposite sides of the sourdough bread slices.
Spread the Thousand Island dressing on the inside of both slices.
Place one slice of bread, buttered-side down, in a warm skillet over low heat.
Add sliced corned beef around the bread to warm it.
Next, add cheese, followed by sauerkraut.
Once the corned beef is warmed on both sides, add it over the sauerkraut and top it with sliced pickles.
If you want to splurge, add two additional slices of cheese and top with the other slice of bread.
Grill sandwich until both sides are golden brown. Slice in half and serve.
- If you don't have corned beef, you can substitute pastrami instead.
- Be sure to drain the sauerkraut thoroughly or else you may end up with a soggy sandwich.
- If you have store-bought Russian or Thousand Island dressing, use that instead of making the sauce from scratch.
- Make sure you use a low heat setting so that the bread doesn't burn before the cheese melts.
- If the bread is browned before the cheese has melted, microwave the finished sandwich for 30 seconds to 1 minute.
- The reason I don't add salt to the dressing is that both the corned beef and the sauerkraut are salty, so adding more salt is not necessary.
Serving: 21/2 sandwich | Calories: 498kcal | Carbohydrates: 27g | Protein: 18g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 96mg | Sodium: 1350mg | Fiber: 2g | Sugar: 4g