INDIVIDUAL REUBEN SANDWICHES WITH RED CHILE RUSSIAN DRESSING

Individual Reuben Sandwiches with Red Chile Russian Dressing image

Provided by Bobby Flay

Time 1h10m

Yield 10 servings

Number Of Ingredients 13

Previous Next

1 cup mayonnaise
1/4 cup ketchup
2 tablespoons prepared horseradish
1 tablespoon capers, drained
1 tablespoon ancho chili powder
6 cornichons, finely diced
Pinch chile de arbol or cayenne pepper
Salt and freshly ground black pepper
2 loaves cocktail-size rye bread, sliced
1 pound Swiss cheese, sliced
8 ounces sauerkraut, rinsed and drained twice
8 ounces thinly sliced lean corned beef, cut in half
2 tablespoons unsalted butter, plus more if needed

Steps:

Preheat the oven to 200 degrees F.
For the red chile russian dressing: Whisk together the mayonnaise, ketchup, horseradish, capers, chili powder, cornichons and chile de arbol in a bowl and season with salt and black pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.
For the reuben sandwiches: Lay out 20 slices of the bread on a clean work surface, and spread each with a few teaspoons of the Red Chile Russian Dressing. Top each bread slice with 2 slices of the cheese and a dollop of the sauerkraut, followed by a few folded slices of the corned beef. Top each sandwich with another slice of bread.
Heat the butter in a large skillet over medium-high heat. Working in batches of 5, place the sandwiches in the pan and press down with a metal spatula. Cook until both sides are golden brown. Add more butter, if needed, before cooking the next batch. Keep the sandwiches warm in the oven on a large baking sheet.