Reuben Sandwich with Russian Aioli

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!

Total Time

25min

4.5

2 Ratings

Author: Sear Nation

Servings:

Ingredients

•

6 oz

Corned Beef Brisket , thinly sliced

•

4 slices

Swiss Cheese , thinly sliced

•

3 Tbsp

Butter , softened

•

4 slices

Rye Bread

•

1/2 cup

Sauerkraut

Russian Aioli

•

4 Tbsp

Mayonnaise

•

Lemon , juiced

•

2 tsp

Cocktail Sauce

•

1 dash

Ground Black Pepper

•

1/4 tsp

Ground Coriander

•

1/4 tsp

Dried Dill Weed

Cooking Instructions

Slice the Corned Beef Brisket (6 oz) and Swiss Cheese (4 slices) if not pre-sliced.

To make the aioli, mix Mayonnaise (4 Tbsp) , juice from Lemon (1) , Cocktail Sauce (2 tsp) , 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.

Spread Butter (3 Tbsp) one side of each slice of Rye Bread (4 slices) . Turn butter side down onto your work surface.

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.

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.

Nutrition Per Serving

CALORIES

981

FAT

69.6 g

PROTEIN

34.3 g

CARBS

55.1 g