Reuben sandwich with Russian dressing recipe
- Cuisine: USA
- Makes 6
Ingredients12 slices rye bread
300g (2 cups) sauerkraut
18 slices Swiss cheese
Dill pickles, to serve
Butter (optional), to cook
1.5kg corned silverside
3 bay leaves
5 garlic cloves, bruised
3 allspice berries
250ml (1 cup) mayonnaise
60ml (¼ cup) hot chilli sauce
1 tsp Worcestershire sauce
½ tsp Tabasco sauce
2 tbsp finely chopped onion
2 tsp grated horseradish
PreparationTo make corned beef, place silverside in a pan, add remaining ingredients and 1 tsp black pepper, and cover with cold water. Bring to the boil, then reduce heat to a simmer. Cover partially and cook for 2 hours or until tender.
Remove from cooking liquid, drain and thinly slice 600g of beef. Wrap in foil to keep warm. Refrigerate the remainder.
To make dressing, place all ingredients in a bowl and stir until well combined. Makes 330ml (1 cup).
Spread 2 tbsp Russian dressing on half the bread, top with corned beef, sauerkraut and cheese, then top with remaining bread. Serve with dill pickles. (Leftover corned beef and dressing will keep in airtight containers in the fridge for up to 5 days.)
For toasted sandwiches, lightly butter outside of each sandwich. Melt some butter in a frying pan over high heat. Reduce heat to medium and fry sandwiches, in batches, for 3 minutes. Press down with a spatula, then turn over and fry for a further 3 minutes or until cheese is melted and bread is golden brown.
Food preparation by Olivia Andrews. Produced by Jacqui Porter. Photography by Brett Stevens. Styling by David Morgan.
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