Description
For a great homemade reuben sandwich, make a quick "sauerkraut" by simmering bagged coleslaw with vinegar and sugar, and replace overly sweet russian dressing with a simple blend of mayonnaise and dijon mustard. Oven-grilling allows you to cook the sandwiches all at once (and without turning them) rather than cooking them in batches on the stovetop.
Ingredients
- Cider Vinegar
- Sugar
- Coleslaw Mix
- Salt & Fresh Ground Pepper
- Mayonnaise
- Dijon Mustard
- Rye Bread
- Swiss Cheese
- Corned Beef
- Unsalted Butter
Instructions
- Adjust oven rack to middle position, place baking sheet on rack, and heat oven to 450 degrees
- Bring vinegar and sugar to boil in large skillet over medium heat
- Stir to dissolve sugar
- Add coleslaw, cover, and cook, tossing occasionally, until coleslaw is tender, 8 to 10 minutes
- Remove lid and simmer until liquid has evaporated, 1 to 2 minutes
- Season with salt and pepper
- Combine mayonnaise and mustard in small bowl
- Spread 1 tablespoon mayonnaise mixture on each bread slice
- Layer 1 slice cheese, 1 / 2 cup coleslaw, 1 / 4 pound corned beef, and 1 slice cheese on top of bread slice
- Top with second slice of bread and compress sandwich with your hands
- Repeat to make three more sandwiches
- Brush tops and bottoms of sandwiches with melted butter
- Transfer sandwiches to preheated baking sheet
- Bake until toasted, about 10 minutes
- Serve