To me, any grilled sandwich recipe is a winner. For whatever reason, I detest a cold sandwich! That said, Grilled Reuben Sandwiches are by far and away my favorite! Delicious pastrami corned beef, pumper nickle bread, Swiss cheese, seasoned sauerkraut and the special Reuben dressing. My mouth is watering just thinking about it!
1 lb. cooked and shredded leftover corned beefmay substitute deli pastrami (aka corned beef) in place of the leftover corned beef
8slices Pumpernickel rye Bread
4-8slices Swiss cheesedepending on how much cheese you want on each sandwich
1 15 oz. can sauerkraut very well drained
mayonnaisefor spreading on the bread to grill the sandwiches
1 cup Hellman's mayonnaise
3/4 cup ketchup
1 tsp. dill relish
2 tsp. sweet relish
1-2 tsp. freshly grated horseradish not cream-style horseradish!
1 tsp. fresh lemon juice
1 tsp. balsamic vinegar may substitute red wine vinegar
Make the Reuben Dressing
In a small bowl, combine all the dressing ingredients; reserve.
How to Cook Sauerkraut for Making Grilled Reuben Sandwiches
In a skillet over medium high heat, add a bit of oil. When the oil is hot, add the well-drained sauerkraut to the skillet. Cook the sauerkraut until all the moisture in the sauerkraut has evaporated and it's nicely golden brown; stir in a tiny pinch of sugar. **NOW the sauerkraut is ready to be part of a grilled Reuben sandwich, but NOT BEFORE this step.
Assemble and Grill the Reuben Sandwiches
To prepare the Reuben sandwiches, preheat a greased griddle or large flat skillet over medium high heat.
Spread mayonnaise over the slices of bread, just on one side. Place the bread, mayo-side down into the hot skillet. Now, it's time to build the Reuben sandwiches. Dress the bread with the prepared Reuben dressing, then add a slice or two of Swiss cheese; top with sauerkraut and finally the corned beef, adding more dressing on top, if desired. Top with the second slice of bread to complete the sandwich.
Grill the Reuben sandwiches until they are nicely toasted and golden brown on each side and the ingredients in the center are hot and melt-y. Serve at once with more Reuben dressing on the side for dipping, if desired.