Individual Reuben Sandwiches with Red Chile Russian Dressing

Total Time:
1 hr 10 min
15 min
30 min
25 min

10 servings

  • Red Chile Russian Dressing:
  • 1 cup mayonnaise
  • 1/4 cup ketchup
  • 2 tablespoons prepared horseradish
  • 1 tablespoon capers, drained
  • 1 tablespoon ancho chili powder
  • 6 cornichons, finely dicedPinch chile de arbol or cayenne pepper
  • Salt and freshly ground black pepper
  • Reuben Sandwiches:
  • 2 loaves cocktail-size rye bread, sliced
  • 1 pound Swiss cheese, sliced
  • 8 ounces sauerkraut, rinsed and drained twice
  • 8 ounces thinly sliced lean corned beef, cut in half
  • 2 tablespoons unsalted butter, plus more if needed
  • Preheat the oven to 200 degrees F.

  • For the red chile russian dressing: Whisk together the mayonnaise, ketchup, horseradish, capers, chili powder, cornichons and chile de arbol in a bowl and season with salt and black pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.

  • For the reuben sandwiches: Lay out 20 slices of the bread on a clean work surface, and spread each with a few teaspoons of the Red Chile Russian Dressing. Top each bread slice with 2 slices of the cheese and a dollop of the sauerkraut, followed by a few folded slices of the corned beef. Top each sandwich with another slice of bread.

  • Heat the butter in a large skillet over medium-high heat. Working in batches of 5, place the sandwiches in the pan and press down with a metal spatula. Cook until both sides are golden brown. Add more butter, if needed, before cooking the next batch. Keep the sandwiches warm in the oven on a large baking sheet.

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