Reuben Sandwich with Homemade Sauerkraut

Reuben Sandwich with Homemade Sauerkraut

A great Reuben sandwich has a balance of corned beef (or pastrami) a bit of cheese, fresh sauerkraut and dressing. You can serve a Reuben cold, but we love it broiled and served hot so that the cheese is melted and the dressing oozes out as you take a bite. Wash it down with our Clarissa Vin Rouge for a perfect sandwich.

Ingredients

  • slices of Rye Bread (I prefer swirled rye)  ·  8 
  • Butter  ·  2 tablespoons 
  • Corned Beef, sliced (could sub. Pastrami)  ·  2 pounds 
  • slices of Swiss Cheese  ·  8 
  • Whole Grain Mustard  ·  2 tablespoons 
  •  ·   
  • For the dressing:  ·   
  • Garlic clove, minced  ·  1 
  • Cornichons or Gherkins, finely chopped  ·  2 tablespoons 
  • Mayonnaise  ·  1/2 cup 
  • Ketchup  ·  1/2 cup 
  •  ·   
  • For Sauerkraut:  ·   
  • Cabbage, thinly sliced  ·  10 ounces 
  • Yellow Onion, halved and thinly sliced  ·  1 
  • Apple Juice  ·  10 ounces 
  • Apple Cider Vinegar  ·  2 ounces 
  • Salt  ·  1 tablespoon 
  • Sugar  ·  1 tablespoon 
  • Olive Oil  ·  1 tablespoon 
  • Herbie's Caraway Seeds  ·  2 tablespoons 

Instructions

Pre-heat your broiler on high.

In a large pot heat 1 tablespoon of olive oil over medium heat. When it begins to shimmer add both the onions and the cabbage. With a pair of tongs, toss until they begin to wilt, about 2 minutes. Add the apple juice and apple cider vinegar, then turn the heat down to low. Add the sugar, salt, and Herbie's Caraway Seeds then stir to combine. Cook for 2 more minutes, then take off the heat and let it cool. Place the sauerkraut in a container and reserve in the refrigerator.

In a small bowl combine the ketchup, mayonnaise, garlic, and cornichons. Stir to combine. Reserve in the refrigerator.

Spread the butter evenly on the outside of each slice of rye bread. Lay out all 8 slices butter side up on a sheet tray. Place under the broiler and toast until they are all light golden brown.

Lay each slice of bread toasted side down on a cutting board with the intention of making 4 sandwiches. Spread the whole grain mustard evenly on 4 slices of bread and set aside. Then spread the dressing on the other 4 slices of bread.

Next, place 1/2 pound of corned beef on top of the dressing followed by 2 slices of swiss cheese on top of the corned beef. Place the 4 sandwich halves cheese side up on a sheet tray and place back under the broiler for 1 min. or until the cheese is melted.

Take them out of the oven and top with sauerkraut. Place the other slices of bread with the whole grain mustard on top. Slice each sandwich in half and serve immediately.