Reuben Sandwiches

This elevated Reuben sandwich takes the classic deli favorite to the next level by dipping the assembled sandwich in a seasoned egg wash before frying. The result is a golden, crispy exterior that gives way to hot, gooey Swiss cheese, tender corned beef, and tangy sauerkraut. The egg coating adds a rich, savory depth and helps the ingredients stick together perfectly. Ideal for a hearty lunch or a comforting dinner, this dish brings together bold flavors and satisfying textures in every bite. It&# 226;ÂÂs a crowd-pleaser that feels indulgent yet simple enough for a weeknight meal, offering a delicious twist on a timeless American classic.

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 521.9

Dietary: Gluten-free

Description

This elevated Reuben sandwich takes the classic deli favorite to the next level by dipping the assembled sandwich in a seasoned egg wash before frying. The result is a golden, crispy exterior that gives way to hot, gooey Swiss cheese, tender corned beef, and tangy sauerkraut. The egg coating adds a rich, savory depth and helps the ingredients stick together perfectly. Ideal for a hearty lunch or a comforting dinner, this dish brings together bold flavors and satisfying textures in every bite. It&# 226;ÂÂs a crowd-pleaser that feels indulgent yet simple enough for a weeknight meal, offering a delicious twist on a timeless American classic.

Ingredients

8 slices Rye bread
4 slices Swiss cheese
1/2 pound Corned beef brisket, sliced thin
8 oz Sauerkraut, drained well
1/4 cup Thousand Island dressing
1 large Egg
2 tablespoons Milk
1 pinch Sugar
2 tablespoons Margarine or butter, for frying
1 pinch Salt

Directions

1
Drain the sauerkraut thoroughly in a colander, pressing gently to remove excess liquid.
2
Slice the corned beef into thin slices if not already sliced, and divide into 4 equal portions.
3
In a shallow dish, whisk together the egg, milk, sugar, and salt until well combined.
4
On four slices of rye bread, layer one slice of Swiss cheese, a portion of corned beef, a handful of drained sauerkraut, and top with 1 tablespoon of Thousand Island dressing.
5
Top each open-faced sandwich with the remaining four slices of rye bread to close.
6
Melt the margarine in a heavy skillet over medium heat.
7
Dip both sides of each assembled sandwich into the egg mixture, ensuring they are fully coated.
8
Place the coated sandwiches in the hot skillet and fry until golden brown and crispy on both sides, about 2-3 minutes per side.
9
Serve immediately while hot and crispy.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 521.9kcal

% Daily Value *
Total Fat 39.5g61%
Saturated Fat 22.4g112%
Cholesterol 130.3mg44%
Sodium 94.9mg4%
Total Carbohydrate 1.6g1%
Dietary Fiber 0.0g0%
Sugars 1.1g
Protein 40.8g82%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make sure to drain the sauerkraut very well to prevent the sandwich from becoming soggy.

You can substitute butter for margarine in the skillet for a richer flavor.

For a lighter version, use light Thousand Island dressing or spread it thinly.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet to restore crispiness.

Keywords: reuben, sandwich, corned beef, swiss cheese, sauerkraut, egg dip, fried sandwich, rye bread, thousand island, deli food, hearty lunch, comfort food, american cuisine, grilled sandwich, breakfast sandwich

Read it online: https://www.chefs-mate.com/recipe/reuben-sandwiches/