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Recipe Thursday-Freda Corned Beef Reuben

Posted on March 8th, 2018 | Posted in Recipes, Sandwich, Supplier of the Month

It’s that time of year that corned beef makes a shining appearance in many Irish dishes. We don’t want you to forget about the classic dishes though too, such as a Reuben sandwich. This sandwich is great way to use Freda’s Corned Beef and Kissling Sauerkraut!

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INGREDIENTS

Sandwich ingredients:

  • 2 tablespoons butter, softened (880030, 36/1#)
  • 8 slices marbled rye bread (533050, 10/18SL, Flowers)
  • 8 slices Swiss cheese (774525, 6/1.5#, Great Lakes)
  • 3/4 pound Freda Tender Top Corned Beef, sliced (FRD660-2, 2/6.75#)
  • 1/2 pound sauerkraut (KSL900, 12/2#, Kissling)
  • 1/2 cup Russian Dressing

Russian Dressing:

Combine the following ingredients. Makes one-half cup.

  • 1/3 cup mayonnaise (992177, 4/1GAL)
  • 1 1/2 tablespoons ketchup (992300, 6/#10, Heinz)
  • 1 1/2 teaspoons prepared horseradish (991049, 4/1GAL, Tulkoff)
  • 1/2 teaspoon Worcestershire sauce (991668, 4/1GAL, Castella)
  • Salt, to taste (10200500, 7#, Regal)
  • Freshly ground black pepper, to taste (10200481, 5#, Regal)

METHOD

1 Butter one side of eight slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface. Top 4 slices of bread with a slice of Swiss cheese, and then divide half of the corned beef among them.

2 Using paper towels, squeeze out excess moisture from the sauerkraut in a sieve. Divide the sauerkraut among the sandwiches, and top each with two tablespoons of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter side facing out.

3 Preheat a griddle or frying pan to medium heat. Cover the sandwiches with wax paper and place heavy skillet on top to press. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side, with wax paper and skillet on top. Cut the sandwiches in half before serving.

Serve with a side of coleslaw or mashed potatoes with more Kissling sauerkraut.

Recipe adapted from SimplyRecipes.com

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