Recipe courtesy of Alibi Wood Fire
Reuben Sandwich
- Level: Intermediate
- Yield: 1 serving
- Total: 1 day 8 hr 25 min (includes curing sauerkraut)
- Active: 30 min
Ingredients
Sauerkraut:
1 head cabbage
1/2 cup salt
Russian Dressing:
1/4 cup sun-dried tomatoes in oil
1/4 cup pepperoncini
1/4 cup spicy pickles
1/2 red onion, chopped
2 cups crème fraïche
1/2 cup red wine vinegar
1/4 cup apple cider
1 tablespoon chili powder
1 tablespoon ground black pepper
1 teaspoon mustard powder
1 teaspoon ground white pepper
Sandwich:
Mayonnaise, for spreading
2 slices rye bread
5 ounces corned beef
2 ounces Swiss cheese
Directions
- For the sauerkraut: Shred the cabbage and place in an airtight container with the salt. Leave out overnight at room temperature.
- Add water to cover the cabbage and place in the fridge. Let chill overnight. (Sauerkraut keeps well in the fridge in an airtight container for up to a week.)
- For the Russian dressing: Combine the sun-dried tomatoes, pepperoncini, spicy pickles and red onion in a blender until finely chopped. Add the crème fraiche, vinegar, cider, chili powder, black pepper, mustard powder and white pepper and blend until smooth.
- For the sandwich: Lightly mayo one side of each slice of bread, then spread Russian dressing on the other side of one slice and lay the mayo side on a griddle. Lay the corned beef and some sauerkraut on the griddle for a few seconds to get them nice and hot. Transfer to the slice of bread. Top the sandwich with the Swiss and the other slice of bread, mayo-side facing out. Grill up! (Save the remaining sauerkraut and dressing for another use.)