Reuben or Rachel sandwiches sound easy enough, right? Make them with homemade Thousand Island dressing and you'll swear off buying store-bought dressing ever again. It's quick and easy, trust me.
Thousand Island Dressing:
1/2 hard-cooked large egg, pushed through a sieve or finely chopped (see note)
1/2 clove garlic, minced
1/4 tsp kosher salt, plus more to taste
3/4 c mayonnaise (I like the new Hellman's with extra virgin olive oil)
1/4 c bottled chili sauce
2 Tbsp ketchup
2 tsp dried minced onion
1 Tbsp sweet pickle relish
Freshly ground black pepper
Make a paste with the garlic and 1/4 teaspoon of the salt by crushing them with the side of a chef's knife. In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, relish and egg until combined. Season with salt and pepper to taste. Use now or store covered in the refrigerator for up to 2 days.
Note: For a recipe like this in which the egg will be chopped, I take the easy way out of making a hard-cooked egg. Crack an egg into a very small glass bowl and microwave on medium-low setting for a minute or two, stopping to check often, until just cooked through.
Reuben or Rachel Sandwiches:
pumpernickel or rye bread. sliced
unsalted butter or Smart Balance® spread
meat: pastrami or corned beef for Reuben; turkey pastrami for Rachel, thinly sliced
Swiss cheese, thinly sliced
homemade thousand island dressing
Spread butter or Smart Balance® on one side of each bread slice. On the non-buttered side of the bread, pile on the meat, sauerkraut and cheese; top with thousand island dressing. Cover with other bread slice, buttered side out. Grill sandwiches on a skillet, griddle or panini maker until bread is toasted and cheese is melted. Serve with additional thousand island dressing on the side.
© Susanne Leighton-Brooder, 2008