Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
American
Lombard Street Grilled Reuben Sandwich
play icon

12 INGREDIENTS • 10 STEPS • 3HRS 40MINS

Lombard Street Grilled Reuben Sandwich

Recipe
Starting with fresh hot corned beef sliced by hand (just like a New York Deli) topped with Sauerkraut, Swiss Cheese and Russian dressing, this grilled sandwich the ultimate deli combination. Straight from corned beef row in Baltimore.
Love This Recipe?
Add to plan
logo
Lombard Street Grilled Reuben Sandwich
Save
author_avatar
Throwdown Kitchen
Hi, I’m John Mooney, and I am a food writer and video blogger. I started the Throwdown Kitchen blog to write about the amazing foods that people make. My wife Jeannette and I live in Maryland, and our passion is discovering amazing restaurants, roadside stands and the people who make it happen.
http://throwdownkitchen.com/
Starting with fresh hot corned beef sliced by hand (just like a New York Deli) topped with Sauerkraut, Swiss Cheese and Russian dressing, this grilled sandwich the ultimate deli combination. Straight from corned beef row in Baltimore.
3HRS 40MINS
Total Time
$5.37
Cost Per Serving
Ingredients
Servings
4
us / metric
Corned Beef
Corned Beef Brisket
3 lb
Corned Beef Brisket
with seasoning packet
Russian Dressing
Mayonnaise
1/2 cup
Mayonnaise
Ketchup
1/3 cup
Ketchup
Dill Pickle Relish
4 Tbsp
Dill Pickle Relish
Onion
1 Tbsp
Minced Onion
Worcestershire Sauce
2 tsp
Worcestershire Sauce
Yellow Mustard
1 tsp
Yellow Mustard
Salt
1 pinch
Salt
Sandwich
Swiss Cheese
4 cups
Swiss Cheese
deli sliced
Rye Bread
8 slices
Rye Bread
with or without seeds
Sauerkraut
1 cup
Sauerkraut
Butter
4 Tbsp
Butter
Nutrition Per Serving
VIEW ALL
Calories
1646
Fat
118.0 g
Protein
84.8 g
Carbs
58.8 g
Love This Recipe?
Add to plan
logo
Lombard Street Grilled Reuben Sandwich
Save
author_avatar
Throwdown Kitchen
Hi, I’m John Mooney, and I am a food writer and video blogger. I started the Throwdown Kitchen blog to write about the amazing foods that people make. My wife Jeannette and I live in Maryland, and our passion is discovering amazing restaurants, roadside stands and the people who make it happen.
http://throwdownkitchen.com/
Cooking InstructionsHide images
step 1
Place the Corned Beef Brisket (3 lb) in a pot and cover with water. Add the seasoning pack and bring it to a boil. Reduce the heat to a simmer and cover the pot. Cook for 3 hours. Remove from the pot, once tender, and keep warm.
step 2
Mix the Mayonnaise (1/2 cup), Ketchup (1/3 cup), Dill Pickle Relish (4 Tbsp), Onion (1 Tbsp), Worcestershire Sauce (2 tsp), Yellow Mustard (1 tsp), and Salt (1 pinch) in a bowl and whisk together. Set aside.
step 3
Heat a pan to 375 degrees F (190 degrees C). Heat the Sauerkraut (1 cup) in a small pan and keep warm.
step 4
Slice the corned beef thinly and portion the corned beef slices 6 ounces per sandwich - about 8 slices each.
step 5
Brush the Butter (4 Tbsp) on all sides of the Rye Bread (8 slices) slices and grill each side in a hot skillet -until brown.
step 6
Spoon the dressing on the open-faced sides of all 8 slices of grilled bread and spread evenly.
step 7
Layer each side of all 8 slices of dressed bread with 2 slices of Swiss Cheese (4 cups).
step 8
On only one side of the sandwich, top the Swiss cheese with 2 tablespoons of warm sauerkraut, and then top the sauerkraut with the slices of corned beef. Each sandwich should have 6 to 8 slices of hand-cut corned beef.
step 9
Place the toasted rye bread slice, the one with only Swiss cheese, on top of the corned beef Swiss cheese side down. Press the sandwich lightly until the cheese is fully melted.
step 10
Cut in half or on the diagonal and enjoy!
Watch Full Video
Tags
American
Beef
Comfort Food
Lunch
Shellfish-Free
Dinner
Sandwiches & Wraps
0 Saved
top