Want to make your own dressing for the best homemade Rueben ever? We will show you how. Crispy, buttery, rye bread stuffed with Rueben ingredients, and topped with a tangy dressing. Don’t waste a drop on a napkin, lick your fingers clean!
Recipes from the Missouri Life Staff in May 2017.
Ingredients:
2 tablespoons butter, unsalted, softened
2 slices Jewish rye bread
1⁄4 cup Russian dressing (recipe follows) or Thousand Island dressing
6 to 8 thin deli slices cooked corned beef brisket
3 tablespoons sauerkraut, drained
1 slice swiss cheese
Directions:
Place 2 slices of Jewish rye bread on a counter or cutting board. Spread both evenly with butter.
Place one slice of butter side down (wax paper keeps the butter intact) and add ingredients in the following order: 2 teaspoons of Russian dressing, or to taste (Thousand Island dressing can be substituted), corned beef slices, sauerkraut, swiss cheese.
Top with additional Russian dressing, to taste
Put the remaining slice of rye on top, buttered side up.
Preheat sauté pan over medium-high heat, place the sandwich in the pan, and heat the sandwich for approximately 3 minutes on each side, until the bread is golden brown and the cheese is melted.
RUSSIAN DRESSING
Ingredients:
1 cup mayonnaise or Miracle Whip salad dressing
1⁄4 cup ketchup (or chili sauce for a spicier taste)
1 teaspoon hot sauce
4 teaspoons prepared horseradish, or to taste
1 teaspoon Worcestershire sauce
Fine sea salt, to taste
Directions:
Whisk together mayonnaise or salad dressing, ketchup or chili sauce, hot sauce, horseradish, and Worcestershire sauce.
Season with fine sea salt. Will keep in refrig-erator for up to 2 weeks.
Makes 1 1⁄2 cups
Article originally published in the May 2017 issue of Missouri Life.
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