Just like a Rueben you’d find at a restaurant, my recipe has my own version of Thousand Island or Russian dressing, rye bread, Swiss cheese and sauerkraut. What I do differently is saute some onion with the sauerkraut. I love the extra sweetness and crunch it adds to the sandwiches, and I know you will too.
| Level: | Easy |
| Total: | 55 min |
| Active: | 45 min |
| Yield: | 6 servings |
Ingredients
- 1 cup mayonnaise
- 1/3 cup ketchup
- 3 tablespoons dill pickle relish
- 2 tablespoons sriracha
- 1 tablespoon Miss Brown’s House Seasoning, recipe follows
- 2 teaspoons Worcestershire sauce
- 7 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large onion, sliced (about 2 cups)
- Kosher salt
- 2 1/4 cups drained sauerkraut
- 12 slices rye sandwich bread
- 12 slices Swiss cheese
- 2 1/4 pounds thinly sliced corned beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- For the Sea Island dressing: Combine the mayonnaise, ketchup, relish, sriracha, House Seasoning and Worcestershire sauce in a small bowl. Set aside.
- For the Reubens: Melt 1 tablespoon butter with the oil in a large skillet over medium-high heat. Add the onion and sprinkle with a little salt. Cook until the onion begins to soften, about 5 minutes. Stir in the sauerkraut and cook until the mixture begins to brown, about 5 more minutes. Remove the onion and sauerkraut from the skillet to a medium bowl, and set aside. Wipe out the skillet, if necessary, for cooking the sandwiches.
- Spread some Sea Island dressing on each of 6 slices of bread, then top each with 1 slice of the cheese, some corned beef, fried sauerkraut and onions and another slice of cheese. Top each with the remaining slices of bread.
- Melt 3 tablespoons butter in the same skillet. Add three sandwiches. Cook until each side is golden and crispy, 3 to 4 minutes per side. Repeat with the remaining butter and sandwiches.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1174 |
| Total Fat | 88 g |
| Saturated Fat | 32 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 5 g |
| Sugar | 13 g |
| Protein | 48 g |
| Cholesterol | 194 mg |
| Sodium | 3308 mg |
Reviews
I love Reubens, and this was probably one of the best I have ever eaten. I used her Sea Island dressing and did add the onions to my sauerkraut, but I used Jeff Mauro’s method of making the sandwich. The dressing was really good and had a nice kick. It wasn’t as sweet as some thousand island dressings are. I made my own dill pickle relish red peppers, onions and turmeric added to the pickles because I only buy the sweet pickle relish. All in all, a great sandwich!!!
It was delicious
So good
Kardea is right, this is amazing. Didn’t know a Rueben needed this….
The best Reuben I have ever had! The only change made was I used pastrami because the deli did not have corned beef. The Sea Island dressing and the sautéed onion and sauerkraut made the sandwich. Outstanding.
I made this evening and turned out great! I only used one tablespoon of sriracha and provided plenty of heat. Will definitely make again:)
Sunny’s recipe is outstanding, love it! Yummy!!!
LOVE LOVE LOVE the “sea island” dressing!!! it was a nice little twist to traditional thousand island. the sautéed onions in the rueben sandwiches adds a whole bunch of umami to the whole dish!
We have leftover corned beef from St Patrick and all ingredients needed to make this sandwich. So, I made this for our lunch. It was delicious. The saute onion sure amp up the flavor of the sauerkraut ! I never liked thousand dressing, but I like her version (adding sriracha sauce). Will make this again. Very yummy.