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March 1, 2016

Jim made Rubens for his last WDC.  I’m not a fan of sauerkraut so I never order them, but with Chef Jim I was able to special order mine without the ‘kraut.  Everyone really enjoyed them and especially the “Magic Sauce”.

Difficulty: Easy
Prep Time: 20 min
Cook Time: 10 min
Total Time: 30 min
Yield: 6 servings
Taste: Good


Ruben shown here with Sweet Potato Fries and Cabbage Slaw


1 loaf unseeded and unsliced Jewish Rye bread
2 pounds high quality corned beef
12 ounces Russian dressing, recipe below
12 ounces sauerkraut
12 slices Swiss cheese
4 tbs butter, melted

Russian Dressing aka “Magic Sauce”
3/4 cups mayonnaise
1/4 cup plus 2 to 3 tbs chili sauce
2 tbs sour cream
2 tsp chopped curly parsley leaves
1 tbs plus 1 tsp minced Spanish onion
1 tbs plus 1 tsp minced dill pickle
1/2 tsp fresh lemon juice
1/2 tsp grated horseradish
1/4 tsp Worcestershire sauce



1) Warm corned beef in a skillet over medium heat.

2)  Slice bread at a 45-degree angle and cut 12 slices.

3) Spread each slice of bread with Russian dressing (recipe below). Layer half of the slices with corned beef, sauerkraut and slices of Swiss cheese, then top the sandwiches with the remaining slices of bread (dressing-side down).

4) Heat a large heavy skillet over medium heat. Brush the outsides of the rye bread with butter. Put the sandwiches on the pan. Cook until the first sides are crisp and golden about 7 minutes then flip the sandwiches. Cook until the second sides are also well toasted and the cheese is melted. Lift the sandwiches onto a cutting board. Cut each in half diagonally and serve.

Russian Dressing:

1) Combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce in a bowl and mix well. Yield: 2 cups


Source: Food Network


From → Lunch, Main Dish

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  1. Jim’s January Ruben WDC | Elements of Wood

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