Stacked and Loaded Irish-American Reuben Sandwich
Decidedly American, this Reuben Sandwich is stacked high with corned beef!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 2 1x
- Category: Sandwich
- Cuisine: American
Ingredients
Scale
For the sandwich:
- 4 tablespoons butter, softened to room temperature
- 4 slices of marbled rye bread
- 2 slices of Swiss cheese
- 1/2 pound corned beef brisket, thinly sliced
- 1/2 cup sauerkraut, drained and patted dry
- 4 tablespoons Russian dressing (recipe included)
Russian Dressing:
- 2/3 cup mayonnaise
- 3 tablespoons ketchup
- 1 tablespoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- Salt, to taste
- Pepper, to taste
Instructions
Russian Dressing (makes 1 cup):
- Combine all ingredients, except salt and pepper.
- Taste and adjust seasoning by adding salt and pepper, if desired.
- Refrigerate until ready to use.
For the sandwich:
- Butter one side of each slice of bread.
- Lay two slices on buttered bread, butter-side down, in a pre-heated non-stick skillet.
- Top each piece of bread with a slice of Swiss cheese.
- Cover each slice of cheese with 1/4 pound of corned beef.
- Add 1/2 cup sauerkraut to each and drizzle 2 tablespoons Russian Dressing over sauerkraut.
- Top with second slice of bread, buttered-side up.
- Heat over medium-low heat until nicely browned.
- Using spatula, carefully turn sandwich over and brown the other side.
- Transfer to plate and slice in half.
- Serve remaining Russian Dressing on the side for dunking.
Find it online: https://tootsweet4two.com/stacked-reuben-sandwich/
