Stonemill Bakehouse Reuben-ish Sandwich


Serves: 4

Prep Time: 15 minutes

Ready In: 20 minutes

What You'll Need:

  • 8 slices Stonemill Bakehouse Sourdough Multigrain Rye bread
  • 8 slices Swiss Cheese
  • 1 cup Russian dressing (you can sub with store-bought or Thousand Island dressing)1 cup Sauerkraut
  • 16 slices Corned Beef or Pastrami, thin sliced
  • ¼ Lb Butter, room temperature
  • ½ cup Mayonnaise
  • 3 tbsp Ketchup
  • ½ tsp Hot Sauce
  • 1 tbsp prepared Horseradish
  • 1 tbsp fresh Lemon Juice1 tsp Worcestershire Sauce
  • 1 tbsp fine diced Onion
  • A pinch of Smoked Paprika
  • Kosher Salt to taste
  • Fresh ground Black Pepper to taste

Featured Bread:

What You'll Need To Do:

  • Make the Russian dressing by mixing all ingredients in a bowl. Season with salt and pepper and chill in the fridge until ready to use.
  • Layout the slices of Stonemill Bakehouse Sourdough Multigrain Rye bread on a tray or cutting board and spread about a tbsp of Russian or Thousand Island dressing on each one.
  • Then top half the bread pieces with a slice of Swiss cheese.
  • Divide and layer the corned beef or Pastrami on top of the cheese.
  • Spoon about 2 tbsp of sauerkraut over the corned beef.
  • Add the rest of the Swiss cheese slices.
  • Top with the remaining slices of bread. Butter the outside slice.
  • Heat a large cast iron pan or skillet on medium to medium low and place the sandwich -buttered side down-and cook until golden (if using a Panini press, butter both sides before placing sandwich in the machine).
  • Before turning, butter the top slice of bread, then flip sandwich and cook until golden and cheese has melted.
  • Serve warm with pickles.

Featured Bread2: