This Reuben recipe is quick and easy using leftover corned beef, Swiss cheese, Sauerkraut and Russian dressing on your favorite Rye bread. The secret hack is so simple that you'll wonder why you never tried it.
You can use storebought or make your own with this recipe: In a small bowl, combine ½ cup mayonnaise, ⅓ cup ketchup, 1 heaping Tablespoon pickle relish, 1 tablespoon prepared horseradish, 1 teaspoon lemon juice and stir to combine.
FOR A CORNED BEEF REUBEN:
Drain the sauerkraut (or rinse and drain if you like it less sour). Pat the sauerkraut dry with paper towels.
SECRET HACK: Heat a nonstick skillet over medium high heat and add the sliced ¼ pound corned beef. Cook for 1-2 minutes on each side until the fat has started to render and the beef brisket is pliable. Trust me, this makes all the difference.
Spread 2 tablespoons russian dressing over one or both slices of 2 slices rye bread. Add the meat, ⅓ cup sauerkraut and 2 slices baby swiss cheese, folded over on each other to double the thickness. Top with the second slice of Rye and spread 2 teaspoons mayonnaiseneteaspoon mayonnaise over the top slice.
Heat a heavy skillet (preferably cast iron) over medium heat. Transfer the sandwich to the hot pan and lay it down on the side you just coated. Spread the other side of the sandwich with the remaining mayonnaise.
Griddle the Reuben 2-3 minutes per side or until the bread is toasted and the cheese is melted. Transfer to a cutting board, slice the sandwich in half and enjoy.
Notes
This sandwich is best enjoyed the minute you make it!