Corned Beef Reuben Double Decker Sandwich


  • 5 TBS mayonnaise
  • 4 TBS sour cream
  • 3 TBS ketchup
  • 2 TBS dill pickle relish
  • 2 TBS fresh juice from a lemon
  • 3 tsp. horseradish
  • Kosher salt and freshly ground black pepper to taste


  • 1 lb. sliced corned beef
  • 1 bag (16 oz.) sauerkraut
  • 9 slices rye bread
  • 3 TBS unsalted butter, softened
  • 12 slices of Swiss cheese
  • 3/4 lb. sliced corned beef


In a medium bowl, stir together mayonnaise, sour cream, ketchup, relish, lemon juice and horseradish. Season dressing with salt and pepper and set aside.

In a small saucepan, over medium heat, add sauerkraut and heat until warmed, about 4 minutes. Add pepper to taste.

Spread Russian dressing generously on one side of each slice of bread. Place swiss cheese and, then, the corned beef on half of the slices of bread. Top with sauerkraut, making certain to let excess water drip off. Place each remaining slice of bread on top of the halves with the corned beef creating a sandwich.

In a pan, heat the butter. Place sandwiches in the pan and cook until cheese is melted and bread is desired color. Turn over and repeat. When bread reaches desired color, remove from pan and serve warm.