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Ingredients

• Reuben Sandwich
• 1 loaf unseeded and unsliced Jewish rye bread
• 2 pounds corned beef, sliced (see Cook's Note)
• 12 ounces Russian dressing, recipe follows
• 12 ounces sauerkraut
• 2 slices swiss cheese
• 4 tablespoons butter, melted
• Russian Dressing
• 3/4 cups mayonnaise
• 1/4 cup plus 2 to 3 tablespoons chili sauce
• 2 tablespoons sour cream
• 2 teaspoons chopped curly parsley leave
• 1 tablespoon plus 1 teaspoon minced spanish onion
• 1 tablespoon plus 1 teaspoon minced dill pickle
• 1/2 teaspoon fresh lemon juice
• 1/2 teaspoon grated horseradish
• 1/4 teaspoon worcestershire sauce

Description

Hands Down The Best Reuben I've Ever Had. The Russian Dressings And Crunchy Bread Make The Sandwich. Sometimes I Use Light Rye And A Panini Press To Make These Sandwiches. We're Making These For The Tailgating Party Today At Soldier Field :) Go Bears! Sou

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