Individual Reuben Sandwiches with Red Chile Russian Dressing
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 613
- Total Fat
- 39
- Saturated Fat
- 14
- Carbohydrates
- 44
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 23
- Cholesterol
- 69
- Sodium
- 1166
- Total: 1 hr 10 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 25 min
Ingredients
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 diced
Pinch 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
Directions
- 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.