The Dangerfield Reuben Sandwich
Steamed corn beef and sauerkraut, Swiss cheese and spicy aioli between toasted sourdough bread.
Equipment
- medium skillet
- spatula
- baking sheet
- foil
Ingredients
- 1 tsp butter
- 2 slices sourdough bread - thinly sliced
- 4 ounces corned beef
- ¼ cup sauerkraut
- 2 tbsp Spicy Aioli
- 2 slices baby Swiss cheese
- 4 slices dill pickle
Instructions
- Preheat the oven to 450℉
- Melt the butter in the skillet over medium heat. Toast the bread in the butter until lightly browned then remove from the heat and set aside.2 slices sourdough bread, 1 tsp butter
- Wrap corned beef in foil with a little water, then steam in the preheated oven for 5 minutes. Steam the sauerkraut in a separate foil.4 ounces corned beef, 1/4 cup sauerkraut
- Add about 1 tbsp spicy aioli to one slice of toasted bread. Add steamed corned beef on top of the aioli. Add the cheese to the other slice. Return to the oven until the cheese is melted.2 tbsp Spicy Aioli, 2 slices baby Swiss cheese
- Add warm sauerkraut or pickle slices, then assemble the sandwich. Slice in half and serve with potato chips or homemade potato salad.4 slices dill pickle
Notes
DaLynn's Famous Potato Salad pairs perfectly with this scrummy sandwich.
Nutrition
Calories: 980kcal | Carbohydrates: 82g | Protein: 43g | Fat: 54g | Saturated Fat: 18g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 7633mg | Potassium: 1295mg | Fiber: 10g | Sugar: 15g | Vitamin A: 1705IU | Vitamin C: 55mg | Calcium: 730mg | Iron: 9mg
