Friday, September 20, 2013
The One-and-Only Reuben Sandwich, Reimagined
This sandwich is classically made with rye or pumpernickel bread (like our Caraway Rye, New York Style Rye or Austrian Pumpernickel).
But we love reimagining classic recipes, like this Reuben recipe* on our delicious, plump and chewy Pretzel Buns.
1 Breadsmith Pretzel Bun
2 teaspoons butter, at room temperature
2 tablespoons Russian Dressing (see recipe below) or Thousand Island Dressing
1/4 cup well-drained, fresh-style sauerkraut
2 ounces thinly sliced Gruyère or Swiss cheese
1/4 pound thinly sliced corned beef
Slice the Pretzel Bun and lightly butter each side of each slice.
Place one slice in a small skillet.
Spread 1 tablespoon of Russian dressing on the face-up side.
Spread sauerkraut evenly across the bun.
Arrange the cheese in an even layer over the sauerkraut.
Add corned beef, evenly.
Add a thin layer of cheese (this will help the sandwich stay together when you flip it).
Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.
Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it with a wide metal spatula.
Grill until the bread is browned, then turn the sandwich over.
Compress the sandwich by placing a plate or small skillet over it and adding weight, like a 28-ounce can of tomatoes.
Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side.
Another easy option is to build your sandwich then heat it in a toaster oven around 300°, or this is a perfect opportunity to dust off that Panini grill!
Russian Dressing Recipe
1 1/2 cups mayonnaise
1/2 cup sour cream
1 tablespoon fresh lemon juice
2 tablespoons minced dill pickle (or dill relish)
1 tablespoon minced green pepper
2 tablespoons minced green onion
4 teaspoons finely grated fresh horseradish or drained bottled horseradish
2 teaspoons Worcestershire sauce
1/2 teaspoon Tabasco or Sriracha
2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 teaspoon paprika
1 tablespoon minced parsley
Combine all ingredients in a food processor or blender. Blend until thoroughly mixed, but do not over blend.
* adopted from Epicurious