Entree
Best Reuben Sandwiches
Cheese Type: Delicatezza Swiss
A deli classic stacked with corned beef, Swiss, sauerkraut, and tangy dressing on toasted rye bread.
Ingredients
- 1/4 cup mayonnaise
- 1/4 cup finely chopped sweet pickles, plus 1 teaspoon sweet pickle juice
- 2 tablespoons cocktail sauce
- 1 cup sauerkraut, drained and rinsed
- 2 tablespoons cider vinegar
- 1 teaspoon brown sugar
- 8 slices hearty rye bread
- 4 ounces Delicatezza Swiss cheese, shredded (1 cup)
- 12 ounces thinly sliced corned beef
- 4 tablespoons unsalted butter
Instructions
- Whisk mayonnaise, pickles, pickle juice, and cocktail sauce in small bowl; set aside.
- Cook sauerkraut, vinegar, and sugar in large skillet over medium-high heat, stirring occasionally, until liquid evaporates, about 3 minutes.
- Transfer sauerkraut to bowl and wipe out skillet.
- Spread dressing evenly on 1 side of each slice of bread.
- Layer half of cheese on 4 slices bread, then top with half of corned beef.
- Divide sauerkraut evenly over meat, then top with remaining corned beef and remaining cheese.
- Arrange remaining bread, dressing-side down, over cheese.
- Melt 2 tablespoons butter in empty skillet over medium heat.
- Place 2 sandwiches in pan and cook until golden brown on first side, 2 to 3 minutes.
- Flip sandwiches and cook, covered, over medium-low heat until second side is golden brown and cheese is melted, about 2 minutes longer.
- Transfer to wire rack and repeat with remaining butter and sandwiches. Serve.
Cheesemonger Tip
Swiss cheese is prized for its smooth melt and nutty, slightly sweet flavor. For the best Reuben, layer the cheese on both sides of the sandwich so it melts evenly and helps hold everything together.
