Reuben Sandwich Recipe

Recipe courtesy of Alibi Wood Fire

• Level: Intermediate
• Yield: 1 serving
• Total: 1 day 8 hr 25 min (includes curing sauerkraut)
• Active: 30 min

Sauerkraut:

• 1 head cabbage
• 1/2 cup salt

Russian Dressing:

• 1/4 cup sun-dried tomatoes in oil
• 1/4 cup pepperoncini
• 1/4 cup spicy pickles
• 1/2 red onion, chopped
• 2 cups crme frache
• 1/2 cup red wine vinegar
• 1/4 cup apple cider
• 1 tablespoon chili powder
• 1 tablespoon ground black pepper
• 1 teaspoon mustard powder
• 1 teaspoon ground white pepper

Sandwich:

• Mayonnaise, for spreading
• 2 slices rye bread
• 5 ounces corned beef
• 2 ounces Swiss cheese

1. Make the sauerkraut: Finely shred the cabbage and toss it with the salt in an airtight container. Let it sit at room temperature overnight to draw out the moisture and start fermenting.
2. The next day, cover with water and refrigerate overnight. (It keeps in the fridge for up to a weekperfect for multiple meals!)
3. Whip up the zesty Russian dressing: Blend sun-dried tomatoes, pepperoncini, spicy pickles, and red onion until finely chopped. Add crme frache, red wine vinegar, apple cider, chili powder, black pepper, mustard powder, and white pepper, then blend until creamy and smooth. Dive into this bold, tangy twist that'll elevate your sandwich game.
4. Assemble and grill: Spread mayonnaise lightly on one side of each rye slice. On the other side of one slice, slather Russian dressing. Place mayo side down on a hot griddle. Quickly warm corned beef and sauerkraut on the griddle, pile them on the bread, top with Swiss cheese, and crown with the second slice (mayo side out). Grill until the rye is golden and crisp, cheese just meltingpure comfort in every bite. Save extra sauerkraut and dressing for your next creation!

This irresistible recipe comes from the culinary experts at Alibi Wood Fire in Laramie, WY. Fire up your griddle and bring wood-fired inspiration to your kitchenthough it's crafted for pros, home cooks will love mastering this Reuben masterpiece.