Zingerman's Reuben Sandwich

Recipe courtesy Zingerman's Deli

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Picture of Zingerman's Reuben Sandwich Recipe Photo: Zingerman's Reuben Sandwich Recipe
Rated 5 stars out of 5
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  • Read 29 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

* Professional Recipe

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Newest Ratings and Reviews

Read all 29 reviews

  • on April 17, 2013

    Flag

    Normally not a huge Reuben fan but wife is. Excellent sandwich became a Reuben lover after this, will make again. Dressing was very good after the first hour of melding in the refrigerator but day 2 the flavor became magical. I was using it on corn chips and whatever else I could put it on, amazing.

    people found this review Helpful.
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  • on March 18, 2013

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    Perfect dressing!!! Made it EXACTLY as recipe stated! I was completely impressed! YUM! Soooo glad I didn't buy store bought!

    people found this review Helpful.
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  • on March 17, 2013

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    A- maze-ing. The dressing is the best ever! No more bottles for me.

    people found this review Helpful.
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