Rainbow Reubens with Corned Beef Chuck Roast
30 min serves 2-4
Rainbow Reubens with Corned Beef Chuck Roast
The sauce on these Reubens is the perfect touch, it's only a few ingredients, so don't skip it.
Ingredients:
- 2 tbsp butter, room temperature
- 8 slices seeded marble rye bread
- 1 corned beef chuck roast, sliced as thinly as possible against the grain
- 1 cup sauerkraut (place in a clean kitchen towel or cheesecloth and wring out excess liquid)
- 4 slices swiss cheese
Sauce:
- 1 cup mayonnaise
- 1 cup ketchup
- ¼ cup sweet pickle relish
- 1 tbsp pickle juice
- Mix sauce together ingredients and set aside.
- Butter one side of each slice of bread. Place 4 slices of bread, butter side down, on a griddle or in a large skillet.
- Place sliced corned beef, ¼ of the sauerkraut and 1 slice of swiss cheese on each slice of bread. Top with the remaining 4 slices of bread, butter side up.
- Heat the griddle or pan on medium heat and place a tray or platter on top of the sandwiches to weigh them down. You can also use a panini press. Cook for 4-5 minutes per side.
- Slice sandwiches in half and serve with a pickle spear, potato chips, and sauce for dipping.