OK, OK, we might be bragging a bit about having the best Reuben sandwich recipe EVER, but we sure love this delicious, crowd-pleasing dish. It disappears quickly. And it’s super simple. The sauce is flexible – add what you want and mix it up. Don’t like pickle relish? Delete it and you might even substitute a dash of our red sriracha for a bit of a kick. Just for giggles, we researched the origin of the Reuben sandwich but so many people have claimed that fame, that who really knows at this point? We do know that some time in the 1940’s, the Reuben sandwich appeared on the scene and we’ve loved its corned beef and sauerkraut magic ever since. Fair warning: We serve ours open-faced and it’s a little messy, so be sure to offer it up with plenty of napkins. And if you have the BEST Reuben sandwich recipe ever, be sure to share your secrets in the comments.
3 Tbsp. mayonnaise
2 Tbsp. ketchup
1 Tbsp. Dijon mustard
1 Tbsp. sweet pickle relish
10 miniature rye toast squares, about 2" x 2"
3 Tbsp. butter, softened
8 oz. corned beef, thinly sliced
8 slices Swiss cheese, cut into 4 equal pieces
1/4 c. of your favorite wildbrine kraut
16 small dill pickle chips
1. Preheat oven to 350 degrees with a rack positioned in the middle of the oven.
2. Whisk together the mayonnaise, ketchup, mustard, and sweet pickle relish in a small mixing bowl. Set aside.
3. Spread a thin layer of butter on 1 side of the rye toast. Place the buttered rye toasts on a baking sheet, buttered side down. Spread 1 tsp. of the reserved dressing on each piece of the rye toast. Top each with 1 folded piece of corned beef and 2 pieces of Swiss cheese.
4. Place in the preheated oven and bake until the corned beef is heated through and the cheese is melted, 3-5 minutes. Remove to a large platter and top each with a heaping teaspoon of wildbrine unpasteurized kraut, and a dill pickle chip.