I love corned beef on Saint Patrick’s Day, and a Reuben Sandwich is one of my favorite lunches to celebrate! A sandwich like this is all about low and slow, so take your time and build that lovely brown crust on the bread before flipping.
For the Sandwich:
5 ounces corned beef
6 ounces swiss or gruyere cheese
6 tablespoons sauerkraut
4 slices rye bread
3 tablespoons butter
1 1/2 tablespoons light olive oil
For the Thousand Island Dressing:
3/4 cup mayo
1/4 cup ketchup
1 tablespoon vinegar (I used Red Wine Vinegar)
1 tablespoon hot sauce
1/4 teaspoon cayenne
1 1/2 tablespoons onions, chopped finely
1/4 cup cornichons, chopped finely
1 hardboiled egg, grated
Pinch of salt
Preheat the oven to 300F.
Make the Thousand Island Dressing:
Combine all ingredients for the dressing in a bowl and stir until fully combined. Set aside.
Assemble the sandwich:
Split the cheese into four equal parts. Add one part to a slice of bread, then add 1/2 of the corned beef. Top the beef with 1/2 of the sauerkraut and another part of the cheese. Top with a slice of bread and set aside.
Repeat this process for the second sandwich.
Make the sandwich:
In a sauté pan over medium-low heat, add the butter and light olive oil and allow the butter to melt. Add the sandwiches to the pan and cook. After 8 minutes check to see if the first side is golden brown (it can take up to 12 minutes). Once it is golden brown, carefully flip and cook until the second side until golden, about 8 minutes.
Once both sides are golden brown, place the pan in the oven until the cheese is completely melted, about 4 minutes.
Serve the sandwich with a side of Thousand Island Dressing and enjoy!
Keywords: reuben sandwich, st patrick's day food