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

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.