The New Yorker From Melt It

Posted on November 17, 2017 by

The New Yorker (Grilled cheese Reuben with sauerkraut & Russian dressing) There are conflicting claims as to where the classic Reuben sandwich was invented, but it’s often associated with New York. Here’s Becky Wilkinson's version taken from Melt It.


4 slices of sourdough, 3/4 inch thick

2 tablespoons softened butter

6 ounces corned beef, sliced

6 gherkins, halved lengthwise . cup sauerkraut 1 teaspoon chopped fresh dill 6 slices Swiss cheese, e.g. Emmental or raclette For the dressing 4 tablespoons mayonnaise

2 tablespoons tomato ketchup

1 teaspoon Worcestershire sauce 1/2 tablespoon horseradish sauce

1 tablespoon chopped fresh dill 1 banana shallot, finely diced

To make the dressing, mix all the dressing ingredients together in a small bowl or jar and let it sit.

Butter the sourdough slices, then turn them over and spread half of the dressing over the other side of all four slices. Reserve the rest of the dressing to serve.

Place a skillet over medium heat to warm up while you get building.

Build your sandwiches in this order: pickles, sauerkraut, cheese, beef, more cheese, then dill. Top with the other slices of bread, butter side out, and very carefully place the sandwiches in the pan.

After 8 to 10 minutes, when they are starting to go golden and gooey, carefully turn the sandwiches over to cook on the other side. You might prefer to transfer them to the oven at 350°F to finish melting—this recipe makes for quite a tower!

Serve with the remaining Russian dressing on the side.

More delicious toastie recipes in Melt It by Becky Wilkinson