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Reuben Sandwich with Russian Aioli
Recipe

11 INGREDIENTS • 5 STEPS • 25MINS

Reuben Sandwich with Russian Aioli

4.5
2 ratings
I love how the dill and coriander in the aioli resonate with the sour sauerkraut and hearty rye bread. If you really like condiments, make double the aioli recipe and use half to serve for dipping!
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Reuben Sandwich with Russian Aioli
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Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.
I love how the dill and coriander in the aioli resonate with the sour sauerkraut and hearty rye bread. If you really like condiments, make double the aioli recipe and use half to serve for dipping!
25MINS
Total Time
$2.60
Cost Per Serving
Ingredients
Servings
2
US / Metric
Corned Beef Brisket
6 oz
Corned Beef Brisket, thinly sliced
Swiss Cheese
4 slices
Swiss Cheese, thinly sliced
Butter
3 Tbsp
Butter, softened
Rye Bread
4 slices
Rye Bread
Sauerkraut
1/2 cup
Sauerkraut
Russian Aioli
Mayonnaise
1/4 cup
Mayonnaise
Lemon
1
Lemon, juiced
1 tsp juice per 2 servings
Cocktail Sauce
1/2 Tbsp
Cocktail Sauce
Ground Coriander
1/4 tsp
Ground Coriander
Nutrition Per Serving
VIEW ALL
Calories
525
Fat
51.7 g
Protein
11.9 g
Carbs
3.0 g
Add to plan
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Reuben Sandwich with Russian Aioli
Save
author_avatar
Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.
Cooking InstructionsHide images
step 1
Slice the Corned Beef Brisket (6 oz) and Swiss Cheese (4 slices) if not pre-sliced.
step 2
To make the aioli, mix Mayonnaise (1/4 cup), juice from Lemon (1), Cocktail Sauce (1/2 Tbsp), Ground Black Pepper (1 dash), Ground Coriander (1/4 tsp), and Dried Dill Weed (1/4 tsp) in a small bowl. This makes enough to spread onto both sandwiches' slices of bread. If you prefer to have more for dipping, double the recipe and serve remaining aioli in small dish.
step 3
Spread Butter (3 Tbsp) one side of each slice of Rye Bread (4 slices). Turn butter side down onto your work surface.
step 4
Spread aioli on the other sides of each slice of bread. Divide between the two sandwiches and top each with the Sauerkraut (1/2 cup), corn beef brisket, and swiss cheese. Put the halves together.
step 5
Heat a medium-sized skillet to medium heat. Lay sandwiches into pan and fry on each side until golden brown, around 5-10 minutes. Serve immediately.
step 5 Heat a medium-sized skillet to medium heat. Lay sandwiches into pan and fry on each side until golden brown, around 5-10 minutes. Serve immediately.
Tags
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American
Back to School
Lunch
Shellfish-Free
Quick & Easy
Sandwiches & Wraps
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