Reuben Sandwich Recipe on Sourdough
Grilled sourdough bread, sliced corned beef, pickles, sauerkraut, homemade Thousand Island dressing, diced onion, and melted pepper jack cheese, yum!
Servings: 2 servings
- 2 tablespoon Mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon relish
- 1 teaspoon lemon juice
- 1 tablespoon chopped red onion
- 1 tablespoon sliced pickled peppers
- 1 tablespoon butter
- 2 slices sourdough bread
- 4 ounces cooked corned beef
- 2-4 slices pepper jack cheese
- ½ cup sauerkraut
- 4 slices dilled pickles
Spread softened butter on opposite sides of the sourdough bread slices.
Spread the Thousand Island dressing on the other side of the bread.
Grill one slice of bread, buttered-side down, in a warm skillet over low heat. Grill corned beef at the same time, to help the cheese melt faster.
Top bread with cheese and sauerkraut.
Add warm corned beef and top with sliced pickles.
If you want to splurge, add two additional slices of cheese and top with the remaining 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: 2servings | Calories: 498kcal | Carbohydrates: 27.2g | Protein: 17.9g | Fat: 33.8g | Cholesterol: 96.4mg | Sodium: 1350mg