Zingerman's Reuben Sandwich

Ingredients

• Rye bread

  12 slice, regular or 384g

• Cured beef, corned beef

  Brisket, raw

  2 lb or 907g

• Canned sauerkraut

  Low sodium

  1 ½ cup or 213g

• Swiss cheese

  12 slice (1 oz) or 336g

• Butter

  Salted

  4 tbsp or 57g

• Chili sauce

  Peppers, hot, immature green, canned

  ¼ cup or 61g

• Parsley

  Raw

  2 tsp or 3g

• Onions

  Raw

  1 ⁵⁄₁₆ tbsp chopped or 13g

• Pickles

  Cucumber, dill or kosher dill

  ¹⁄₁₆ cup (about 23 slices) or 12g

• Lemon juice

  Raw

  ½ tsp or 3g

• Horseradish

  Prepared

  ½ tsp or 3g

• Worcestershire sauce

  ¼ tsp or 1g

• Sour cream

  Light

  2 tbsp or 30g

• Light mayonnaise

  Salad dressing, light

  ¼ cup or 60g

Directions

1. Preheat oven to 350 degrees F. Sprinkle the corned beef with a little water, wrap it tightly in aluminum foil and steam it in the oven. Meanwhile, put the whole loaf of rye bread (unwrapped) into the oven. Bake the bread until the crust is very crunchy, about 15 minutes. Set the bread on the counter and let it cool for about 5 minutes. When the rye bread is cool enough to handle place it on a cutting board. Hold the bread knife at a 45-degree angle and cut 12 slices. Take the corned beef out of the oven and unwrap it. Spread each slice of bread with Russian dressing. Layer half of the slices with corned beef, sauerkraut and slices of Swiss cheese, then top the sandwiches with the remaining slices of bread (dressing-side down). Heat 2 large heavy skillets over medium heat. Brush the bread with butter. Put the sandwiches in the pans and weight them with a lid or heat proof bowl topped with something heavy. Cook until the first sides are crisp and golden about 7 minutes then flip the sandwiches. Cook until the second sides are also well toasted and the cheese is melted. Lift the sandwiches onto a cutting board. Cut each in half diagonally and serve. Cook's Note: Buy high quality corned beef for this recipe. Avoid corned beef that is very lean. Russian Dressing: Combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce in a bowl and mix well. Yield: 2 cups Read more at: http://www.foodnetwork.com/recipes/zingermans-reuben-sandwich-recipe.html?oc=linkback

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