Classic Reuben Sandwich

I love corned beef. But I never love corned beef more than when you put it between two slices of rye bread smeared with thousand island dressing, oozing with cheese and piled high with sliced corned beef. A reuben sandwich is my favorite. Take me to a dive bar that serves a greasy reuben and I’m in heaven. It’s literally the best thing ever.

This time of year, a reuben sandwich is the perfect way to celebrate St. Patrick’s Day, but also not feel stressed out by the cooking portion of eating. Deli sliced corned beef is perfect - unless you make a giant slab of corned beef and you have leftovers, then leftovers are dreamy here.

Reuben Sandwich

Serves 4

1 lb sliced pastrami 

8 slices rye bread

2 tbs butter

2 tbs Dijon mustard

1 cup Sauerkraut

8 slices Swiss cheese

½ cup mayonnaise

¼ cup ketchup

2 tbs lemon juice

STEP 1

Combine together mayonnaise, ketchup, and lemon juice.  Let rest.

STEP 2

Butter one side of each piece of bread.  Spread the other side with Dijon mustard.  

STEP 3

Layer a slice of cheese on top of four slices of bread (on top of the Dijon).  Add pastrami equally divided amongst sandwiches.

STEP 4

Top pastrami with sauerkraut and another slice of cheese.  

STEP 5

Top cheese with remaining slices of bread and toast the sandwiches over medium heat in a skillet.  

STEP 6

Slice and serve with homemade Thousand Island dipping sauce.

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