April 5th: Rueben Sandwich

Today on Cooking Across the Globe 🌏 we head stateside. Specially to our friends in the NYC! We honor them with our own creation of the Reuben Sandwich. Homemade bread, fresh from the oven corned beef brisket, cold sauerkraut, Russian dressing and let’s not forget the pickle. It absolutely hit the spot!

8 slices rye bread
4 tbsp. butter, softened
1/4 c. Russian dressing
8 slices Swiss cheese
3/4 lb. corned beef
1 c. sauerkraut

1/2 c. mayonnaise
3 tbsp. ketchup
2 tbsp. horseradish
2 tsp. Worcestershire sauce
1 tbsp. granulated sugar
1/4 tsp. paprika
Kosher salt
Freshly ground black pepper

  1. Butter one side of each slice of bread. On the non-butter side spread Russian dressing on each slice. Top half of the slices with cheese, corned beef, and sauerkraut. Top each sandwich with remaining slices, dressing side down.
  2. Heat a medium skillet over medium heat. Place a sandwich in skillet and cook until golden and cheese is melted, 3 minutes per side.

In a medium bowl, whisk together mayonnaise, ketchup, horseradish, Worcestershire, sugar, and paprika until combined. Season with salt and pepper.

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