This much-loved deli favorite is easy to make at home. Cut each sandwich in half and serve with extra Russian dressing, chips, or hearty pretzels, spicy mustard, pickle spears and an Irish Stout or a dark German beer.
SERVES: 4
Ingredients
- 8 slices rye or pumpernickel bread
- 1/2 pound corned beef, sliced thin to medium thin
- 4 ounces Swiss cheese, sliced thin
- 1 cup sauerkraut, drained
- 8 tablespoons Russian dressing (below)
- Oil or butter for the skillet
- RUSSIAN DRESSING
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons ketchup
- 2 teaspoons prepared horseradish
- 2 tablespoons yellow onion, grated
- 1/2 to 1 teaspoon hot sauce
- 2 teaspoons dried parsley
Directions
1. In a small bowl, mix all of the dressing ingredients together and set aside.
2. To assemble each sandwich: Spread each slice of bread with 1 tablespoon of Russian dressing. On one slice of bread, dressing side up, place 2 ounces of sliced corn beef, followed by 1 ounce of Swiss cheese and up to a 1/4 cup of sauerkraut. Top with another slice of bread, dressing side in.
3. Repeat to make 4 sandwiches.
4. Heat a large skillet over medium heat. Spray the skillet with oil. Place 2 sandwiches at a time in the skillet and grill until golden brown on both sides and the cheese is melting.
Remove from heat and allow to cool. Cut in half and enjoy.
The Rachel sandwich is a variation on the standard Reuben that substitutes pastrami for the corned beef and coleslaw for the sauerkraut, or calls for turkey instead of corned beef or pastrami.
Recipe Notes
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