Back to school means a good sandwich. This one calls for sauerkraut. Salt and Savour sauerkraut, made in Dunsmuir, is available at R&R Quality Meats & Seafood in Redding. It’s damn fine kraut!
Reuben Sandwich with Ruthie’s 1000 Island Dressing
Butter, at room temperature
8 slices of your favorite rye bread (I like the marbled)
16 slices Swiss cheese
2 pounds corned beef, sliced
2 cups sauerkraut, drained
Kosher salt & fresh ground pepper, to taste
Bread & Butter pickles, for serving
Build the sandwiches. Spread one side of each of the slices of bread with butter. On the other side of the bread, spread the dressing on each slice. Top each slice with Swiss cheese, top one of the slices of each sandwich with sauerkraut, and corned beef. Top with the other slice of bread.
Set a large skillet or grill pan over medium heat. Place the sandwiches on the pan and weigh down with another skillet (you might need to do this in batches). Cook for a few minutes a side until the cheese has melted and the bread is nicely toasted. Using my Blackstone, I like to grill the corned beef a bit and build the sandwich on the Blackstone. Serve ‘em up with a big pile of bread & butter pickles.
Dressing:
1 cup mayonnaise
⅓ cup ketchup
¼ cup sweet pickle relish
Juice from one lemon
1 teaspoon apple cider vinegar
1 teaspoon paprika
Kosher salt and fresh-ground pepper, to taste
⅛ teaspoon cayenne pepper
¼ teaspoon prepared horseradish
½ teaspoon Worcestershire sauce
2 tablespoons minced green onion
2 tablespoons chopped fresh parsley
Place mayonnaise, ketchup, relish, lemon juice, cider vinegar, paprika, salt and pepper, cayenne pepper, horseradish, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate for 2 hours