Triple Play Reuben
- Level: Easy
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 265
- Total Fat
- 17
- Saturated Fat
- 7
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 18
- Cholesterol
- 56
- Sodium
- 970
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
1/4 cup mayonnaise
2 tablespoons ketchup
2 tablespoons finely chopped dill pickle spears, optional, plus whole spears for serving
Kosher salt and freshly ground black pepper
8 thick-cut slices sourdough rye bread (12 ounces), or your favorite hearty bread such as rye, country white or Texas toast
8 slices Swiss cheese
4 slices Jarlsburg cheese
1 pound thinly sliced deli corned beef
1 pound thinly sliced deli pastrami
1 1/2 cups prepared sauerkraut, rinsed and drained (12 ounces)
2 tablespoons extra-virgin olive oil
Directions
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil. In a small bowl, mix the mayonnaise, ketchup and chopped pickle, if using (leave out for a smoother Russian dressing). Season with a pinch each salt and pepper, and set aside.
- Lay 4 slices of the bread on the baking sheet. Spread each with 1 tablespoon of the Russian dressing and top each with 2 slices Swiss and 1 slice Jarlsburg. Add the corned beef, pastrami and sauerkraut. Spread the remaining Russian dressing on the remaining 4 slices of bread and place on top to assemble the sandwiches.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Put 2 sandwiches in the skillet and cook until the bread is toasted and golden, 2 to 3 minutes per side. Transfer back to the baking sheet. Repeat with the remaining oil and sandwiches.
- Bake the sandwiches until warmed through and the cheese is melted, about 10 minutes. Serve with a pickle on the side.