Zingerman's Reuben Sandwich

Recipe courtesy Zingerman's Deli

Show: The Best OfEpisode: Deli Delights

Picture of Zingerman's Reuben Sandwich Recipe Photo: Zingerman's Reuben Sandwich Recipe
Rated 5 stars out of 5
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  • Read 19 Reviews
Total Time:
55 min
Prep
20 min
Inactive
5 min
Cook
30 min
Yield:
6 sandwiches
Level:
Easy
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Ingredients

  • 1 loaf unseeded and unsliced Jewish Rye bread
  • 2 pounds corned beef, sliced (see Cook's Note)
  • 12 ounces Russian dressing, recipe follows
  • 12 ounces sauerkraut
  • 12 slices Swiss cheese
  • 4 tablespoons butter, melted

Directions

Preheat oven to 350 degrees F.

Sprinkle the corned beef with a little water, wrap it tightly in aluminum foil and steam it in the oven.

Meanwhile, put the whole loaf of rye bread (unwrapped) into the oven. Bake the bread until the crust is very crunchy, about 15 minutes. Set the bread on the counter and let it cool for about 5 minutes.

When the rye bread is cool enough to handle place it on a cutting board. Hold the bread knife at a 45-degree angle and cut 12 slices.

Take the corned beef out of the oven and unwrap it. Spread each slice of bread with Russian dressing. Layer half of the slices with corned beef, sauerkraut and slices of Swiss cheese, then top the sandwiches with the remaining slices of bread (dressing-side down).

Heat 2 large heavy skillets over medium heat. Brush the bread with butter. Put the sandwiches in the pans and weight them with a lid or heat proof bowl topped with something heavy. Cook until the first sides are crisp and golden about 7 minutes then flip the sandwiches. Cook until the second sides are also well toasted and the cheese is melted. Lift the sandwiches onto a cutting board. Cut each in half diagonally and serve.

Cook's Note: Buy high quality corned beef for this recipe. Avoid corned beef that is very lean.

Russian Dressing:

3/4 cups mayonnaise

1/4 cup plus 2 to 3 tablespoons chili sauce

2 tablespoons sour cream

2 teaspoons chopped curly parsley leaves

1 tablespoon plus 1 teaspoon minced Spanish onion

1 tablespoon plus 1 teaspoon minced dill pickle

1/2 teaspoon fresh lemon juice

1/2 teaspoon grated horseradish

1/4 teaspoon Worcestershire sauce

Combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce in a bowl and mix well.

Yield: 2 cups

* Restaurant Recipe

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

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Newest Ratings and Reviews

Read all 19 reviews

  • on December 14, 2011

    Flag

    The Russian Dressing was quite simply AMAZING! Once you have tried this recipe, you will not want to use bottled dressing ever again.

    people found this review Helpful.
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  • on December 24, 2010

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    DO NOT CHANGE ANYTHING!! I made these for a Christmas Eve supper for six, from the recipe as written. Around the table, you could hear only "mmmm" and "ahhhh." I love a Reuben Sandwich--it's a standard I use to evaluate a deli restaurant--and these were as good as or better than any establishment can offer. I beg you, do not use store-bought Russian Dressing, because this one is TO DIE FOR. It is worth every chop and dice and measure. In fact, I have some leftover dressing reserved for a wedge salad that I'll make in a couple of days. Use quality rye bread also--worth every penny. I can't rave enough about these fantastic sandwiches. Till next time...!

    people found this review Helpful.
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  • on December 11, 2010

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    This Reuben is without a doubt one kick a## sandwich! Followed recipe to a tee and from the thick hand sliced Rye, to the homemade dressing. My guests were blown away. Zingerman's rules!

    people found this review Helpful.
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