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Author Notes: All too often with Reubens, people open a jar of sauerkraut, grab the thousand island, and toss corned beef on some bread and call it a day. Not this guy, though.
In my efforts to make sandwiches in the freshest method possible, I swim away from the island, and add some crunch to my kraut with a homemade Russian dressing that is to die for!
Submitted for your approval, my first 20-minute sandwich...Reuben's Crisp Cousin. - 20MinuteSandwich —20MinuteSandwich
Food52 Review: This hot Reuben sandwich, piled sky-high with meat and cheese, comes dressed with a tangy, aioli-based Russian slaw so good you'll want to serve a great big dollop on the side, too. If the summer heat leaves you hesitant to turn on the stove, take the fun outdoors by preparing this beauty on the grill instead (just make sure to invest in a grill pan and wait until the coals are past their peak heat). And whatever you do, don't forget to follow 20MinuteSandwich's instructions to thank your sous-chef properly: all that painstaking oil-drizzling definitely deserves a nice piece of candy. - Kukharka —mitschlag
Makes 4 sandwiches
- 2 tablespoons butter (salted or unsalted)
- 8 slices of rye (traditional) or sourdough (my favorite)
- 1 lb of corned beef, deli sliced
- 8 slices of swiss. Encouraged- Emmental (creamier and nuttier than baby swiss)
- Some Crisp Russian Dressing
- Lay down wax paper on the countertop. Butter each piece of bread and lay the first four butter down, the last four butter up.
- Build each sandwich with corned beef, russian dressing, and cheese.
- Preheat a pan to medium heat. Place a sandwich into the pan. You may cover the sandwich if you like, in order to encourage the cheese melting. Be careful, though. Don't let it burn.
- When the underside is toasted and golden brown, carefully use a spatula to flip the sandwich. Toast this side in the same manner.
- Approximately 20 minutes after you begin, you will be setting down a delicious sandwich which will take you all too little time to eat.
Crisp Russian Dressing
- 1/4 head of cabbage, chopped into thin 1/2" strips
- 1 Dill Pickle, julienned
- 1 stem of celery, chopped
- 3 bell peppers (green, yellow, and red), julienned (optional)
- 1/8 small white onion, finely chopped
- 1/4 cup apple cider vinegar
- 1 dash sugar
- 2 egg yolks
- 1 tablespoon lemon juice
- 1 clove of garlic, crushed to pulp
- 1 teaspoon horseradish
- 3/4 cup grapeseed oil
- 1/4 cup olive oil
- 1 1/2 tablespoons ketchup
- 1 tablespoon dijon mustard
- 1 piece of candy
- Chill a medium sized mixing bowl in the freezer for roughly 10 minutes while you pull and prep all of your ingredients.
- Put the 1 egg yolk, lemon juice, horseradish, garlic and salt into the chilled bowl.
- Begin to whisk the ingredients together briskly while a partner slooooooowly pours the olive oil.
- As the mixture starts to thicken, add the next egg yolk and have your partner slowly drizzle the grapeseed oil with the same caution as before.
- When the mixture has formed an acceptable aioli, give your partner a piece of candy. Thank them for their help and shoo them out of the kitchen as you add the ketchup and mustard and mix it in well.
- In a separate bowl- combine the cabbage, julienned pickle, white onion, celery and bell peppers (if you chose to use them) with the apple cider vinegar and the dash of sugar. If you use just this step, you now have my simple slaw recipe... but you're here for a Reuben, so move on!
- Fold bowl two into bowl one a little at a time to get the consistency you want: Really crunchy, add the whole caboodle. Just a little crunch, save your caboodles for a side of slaw. Yum!