Created By: Chef Keith Snow
A popular deli sandwich perfect for using up left-over corned beef from St. Patrick’s Day.
First an easy recipe for Russian style dressing…
1/4 cup granulated sugar
3 tablespoons water
1 cup vegetable oil
1/2 cup ketchup
juice of 1 lemon, 2 to 3 tablespoons
1 tablespoon vinegar
1/2 teaspoon salt
1/2 teaspoon paprika
1 1/2 teaspoons celery seed
1 tablespoon Worcestershire sauce
1/4 cup grated onion
In a saucepan, heat the sugar and water until sugar is dissolved. Cool mixture. Combine remaining ingredients; add sugar solution, whisk to blend well. Chill thoroughly.
Makes about 2 cups of Russian dressing for salad.
Now for the Rueben….
2 ounce deli corned beef, sliced thinly
2 slices Swiss cheese
3 tbs Sauerkraut
pinch of caraway seeds (optional)
2 slices good rye bread
2 tbs Russian dressing
salt and pepper to taste
1. On good rye bread spread a tablespoon of dressing on both sides, sprinkle with caraway seeds. Lay one slice of swiss on each half..
2. Spread out the sauerkraut then lay on the beef…season with salt and pepper to taste.
3. Pour a cold Guinness Stout, enjoy!