Recipe courtesy of Indy's Historic Steer-In
Recipe courtesy of Indy's Historic Steer-In
Reuben Sandwich
Getting reviews...
- Level: Intermediate
- Total: 3 hr 15 min (includes cooling time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1256
- Total Fat
- 101 g
- Saturated Fat
- 35 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 5 g
- Sugar
- 15 g
- Protein
- 58 g
- Cholesterol
- 237 mg
- Sodium
- 4925 mg
- Level: Intermediate
- Total: 3 hr 15 min (includes cooling time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1256
- Total Fat
- 101 g
- Saturated Fat
- 35 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 5 g
- Sugar
- 15 g
- Protein
- 58 g
- Cholesterol
- 237 mg
- Sodium
- 4925 mg
Ingredients
Corned Beef:
Dressing:
Sandwich:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the corned beef: Heat the oven to 350 degrees F.
- In a Dutch oven, add the corned beef (fat side up) with the beef broth. Cover and cook over medium-low heat until fork-tender, 2 1/2 hours. Let cool slightly, then slice very thinly against the grain.
- For the dressing: Combine the mayonnaise, relish, ketchup, pepper, onion powder and seasoning salt in a small bowl and hand mix until blended.
- For the sandwich: Butter one side of each slice of bread. Place 4 slices in a skillet on medium-high heat, butter side down, then add 1 slice Swiss cheese on each (to protect the bread). Spread the dressing on the cheese, then top with sauerkraut and 6 ounces corned beef. Spread some dressing on the meat, then add the remaining 4 slices cheese. Close with the remaining 4 slices of bread with the buttered side out. Grill the sandwiches until the bread is golden brown and the cheese has melted, about 5 minutes per side.
