Emeril's Reuben Sandwiches

By bakeaholic

Ingredients

• For Russian dressing:
• 2 pounds corned beef, thinly sliced
• 12 slices marble rye bread
• 1 recipe Emeril's Russian dressing
• 12 ounces sauerkraut
• 12 slices swiss cheese
• butter for spreading
• 1 cup mayonnaise
• 1/4 cup chili sauce
• 1 tablespoon minced onion
• 1 tablespoon minced dill pickle
• 1 tablespoon minced celery
• 1 tablespoon heavy cream
• 1/2 teaspoon dry mustard
• 1/2 teaspoon hot pepper sauce
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon sugar
• salt to taste

Details

Servings 6
Preparation time 10mins
Cooking time 45mins
Adapted from foodnetwork.com

Preparation

Step 1

For dressing:
In a bowl, combine all ingredients except salt and whisk until well blended. Add salt to taste, cover and refrigerate until ready to use.

For sandwiches:
1. Preheat oven to 350 degrees F.
2. Place the corned beef in a shallow baking dish and drizzle with a little water. Cover tightly with foil and bake until heated through, about 20 minutes.
3. Lay the bread slices on a clean work surface and spread one side of each slice with some of the Russian dressing. Layer half of the slices with some corned beef. Divide the sauerkraut evenly over the meat and top with the slices of cheese. Place the remaining bread slices on top, dressing side down.
4. Heat 2 heavy large skillet over medium heat. Brush one side of each sandwich with some butter and place in hot pans, buttered side down and cook until crispy and golden brown. Spread the unbuttered side with butter and turn sandwiches to cook second side.
5. Transfer hot sandwiches to cutting board and cut each in half. Serve immediately with dill pickles.