Reuben

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
1 serving
Level:
Easy

Ingredients
  • 2 quarts sauerkraut
  • 1 slice bacon, diced
  • 1/2 cup diced yellow onion
  • 1/8 cup vegetable oil
  • 1/8 teaspoon whole caraway seeds
  • 1/2 cup sugar
  • 1/2 cup sweetened applesauce
  • 1 whole bay leaf
  • Thousand Island dressing:
  • 2 cups mayonnaise
  • 4 ounces sweet relish
  • 4 ounces ketchup
  • Reuben:
  • Butter, room temperature
  • 2 slices rye bread
  • 1 slice Swiss cheese
  • 4 ounces thinly sliced corned beef
Directions

Drain the sauerkraut in colander. Rinse the sauerkraut with water and squeeze out the extra moisture. In a small skillet, over medium heat, saute the bacon and onion until the onions become translucent. Pour the vegetable oil into a 4-quart saucepan. Add 1 quart of the sauerkraut, the caraway seeds, another 1 quart of sauerkraut, the bacon and onion mixture, the sugar, applesauce, and bay leaf. Cover and simmer on low heat for 15 to 20 minutes, stirring frequently. Transfer the sauerkraut mixture to a container and refrigerate until cool.

Thousand Island dressing:

Add all the ingredients to a bowl and stir to combine. Cover and refrigerate until ready to use.

Reuben:

Butter 2 slices of fresh rye bread and put them on the flat top grill. Put a slice of Swiss cheese to each piece of bread. Apply the desired amount of Thousand Island dressing and sauerkraut on each slice. Heat 4 ounces of thinly sliced corned beef on the flat top. Arrange the hot corned beef on top of 1 slice of bread. Transfer the bread slices to a cutting board and make a sandwich. Slice in half and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    I made these reubens for my family and they LOVED them! I did the old corned beef in the guiness trick and bought good quality marble rye bread. I could eat this for breakfast, lunch, dinner, and midnight snack every night!
    I made this a couple times. Every one loved it Not alot of fuss. A good quick sandwich, which is a meal!
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