Just like a Rueben you'd find at a restaurant, my recipe has my own version of Thousand Island or Russian dressing, rye bread, Swiss cheese and sauerkraut. What I do differently is saute some onion with the sauerkraut. I love the extra sweetness and crunch it adds to the sandwiches, and I know you will too.
1 tablespoon Miss Brown's House Seasoning, recipe follows
2 teaspoons Worcestershire sauce
7 tablespoons unsalted butter
1 tablespoon olive oil
1 large onion, sliced (about 2 cups)
Kosher salt
2 1/4 cups drained sauerkraut
12 slices rye sandwich bread
12 slices Swiss cheese
2 1/4 pounds thinly sliced corned beef
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Steps:
For the Sea Island dressing: Combine the mayonnaise, ketchup, relish, sriracha, House Seasoning and Worcestershire sauce in a small bowl. Set aside.
For the Reubens: Melt 1 tablespoon butter with the oil in a large skillet over medium-high heat. Add the onion and sprinkle with a little salt. Cook until the onion begins to soften, about 5 minutes. Stir in the sauerkraut and cook until the mixture begins to brown, about 5 more minutes. Remove the onion and sauerkraut from the skillet to a medium bowl, and set aside. Wipe out the skillet, if necessary, for cooking the sandwiches.
Spread some Sea Island dressing on each of 6 slices of bread, then top each with 1 slice of the cheese, some corned beef, fried sauerkraut and onions and another slice of cheese. Top each with the remaining slices of bread.
Melt 3 tablespoons butter in the same skillet. Add three sandwiches. Cook until each side is golden and crispy, 3 to 4 minutes per side. Repeat with the remaining butter and sandwiches.
Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
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