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You’re Bacon Me Crazy! Reuben
You’re Bacon Me Crazy! Reuben
Ingredients
SAUERKRAUT: 1 2# bag or can sauerkraut
2 apples, diced
1 medium onion, small diced
4 strips bacon
½ cup light brown sugar
1-1/2 stick butter
½ tsp. caraway seeds
add 1 cup water
salt to taste
RUSSIAN DRESSING: 1 egg yolk, beaten
1/2 tsp. mustard
8 strips bacon, cooked, reserve bacon fat (use bacon on sandwich)
1/4 cup vegetable oil
1/4 cup ketchup
1/4 cup chopped pickles
SANDWICH: 8 slices Turano Light Rye bread
1 lb. corned beef, shaved thin
8 bacon strips from dressing preparation
8 slices Swiss cheese
1 cup sauerkraut
1/2 cup Russian dressing
2 tbl. butter
Directions
SAUERKRAUT: Drain sauerkraut in colander and rinse, dice bacon into ½” pieces. Place bacon in a large sauce pot, over medium high, cook the bacon until crisp. Remove the bacon and reserve. Leave bacon fat in pot. In same pot, add onion and cook until tender and lightly browned, about 3 or 4 minutes. Add sauerkraut, bacon, brown sugar and butter. Mix ingredients well and simmer on low for 20 minutes. Add salt to taste.
RUSSIAN DRESSING: In a mixing bowl, mix mustard and egg yolk together. Slowly drizzle bacon fat into bowl while whisking constantly, to form a homogeneous mixture. Add the vegetable oil in the same fashion. Mix in ketchup and pickles.
SANDWICH: Preheat a large skillet or griddle on medium heat. Layer bread with corned beef, Swiss, sauerkraut and Thousand Island dressing. Preheat a griddle or skillet over medium heat. Melt butter. Grill sandwiches for 2-3 minutes per side or until until both sides are golden brown.
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