This is the best corned beef on rye sandwich recipe I know. It calls for an artisan loaf of Jewish Rye bread and homemade sauerkraut for a great Reuben Sandwich.
Rye bread is usually darker than other sourdoughs, but not usually as dark brown as pumpernickel and can even be light “grey” as in Mischbrot (German Rye Bread). Rye deepens the flavor of a sourdough loaf, especially on the second day, so be sure you give your bread a day after baking to develop its full flavor. To complement rye’s mild, nutty flavor, we add caraway seeds, which gives this sandwich the traditional deli flavor most of us associate with rye bread.
- 2 slices Abigail’s Oven Jewish Rye bread.
- 2–3 slices of corned beef or pastrami
- 1/4 cup sauerkraut
- 2 tablespoons butter
- 2 tablespoons Russian dressing (see below)
- Butter one side of each slice of bread.
- On the non-butter side, spread Russian dressing on each slice.
Top each slice with cheese, corned beef, and sauerkraut. Press them together.
- Heat a skillet over medium heat.
- Place the sandwich in the skillet and toast in butter until golden and cheese is melted, about 3 minutes per side.
Ingredients for Russian Dressing
- 1/2 c. mayonnaise
- 3 tbsp. ketchup
- 2 tbsp. horseradish
- 2 tsp. Worcestershire sauce
- 1 tbsp. granulated sugar
- 1/4 tsp. paprika
- Real salt
- Freshly ground black pepper
- In a medium bowl, whisk together mayonnaise, ketchup, horseradish, Worcestershire, sugar, and paprika until combined.
- Season with salt and pepper