Reuben with Sriracha Special Sauce

Preparation Time10 mins Cooking Time20 mins Makes 4

Reuben with Sriracha Special Sauce

Nutritional Information

Calories

3955.14kcal (4 serving)

Total Fat

104.55g (4 serving)

Saturated Fat

29.86g (4 serving)

Trans Fat

0.55g (4 serving)

Cholesterol

158.03mg (4 serving)

Sodium

9664.13mg (4 serving)

Total Carbs

602.58g (4 serving)

Dietary Fiber

73.25g (4 serving)

Sugars

50.08g (4 serving)

Protein

137.62g (4 serving)

Ingredients List
  1. 3/4 cup Sir Kensington's® Special Sauce
  2. 1 tablespoon Sriracha sauce
  3. 8 thinly sliced rye bread
  4. 8 slices Swiss cheese
  5. 1 lb thinly sliced corned beef brisket
  6. 3/4 cup sauerkraut
  7. 2 tbsp unsalted butter
  8. Salt
  9. Pepper

Directions

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1. Set a medium skillet that will accommodate 2 sandwiches over high heat, and let it get really hot while you prepare the bread.

2. Stir together Sir Kensington’s special sauce and sriracha sauce in a small bowl. Season to taste with salt and pepper if needed.

3. Put the slices of bread on a work surface. Spread one side of each slice of bread with the sauce (make sure you use all of it) and put a slice of cheese on each piece of bread.

4. Put the corned beef in the hot skillet and cook, stirring now and then, until its edges are crispy, about 2 minutes. Take the corned beef out of the pan and immediately divide it among 4 of the slices of bread and spoon the sauerkraut on top. Close the sandwiches with the remaining 4 slices of dressed and cheesed bread.

5. Reduce the heat to medium and melt half of the butter in the skillet. Put 2 sandwiches in the skillet and cook, pressing down with a spatula, until the bottom is browned and crisp, 4 to 5 minutes. Carefully turn each sandwich over and cook until the second side is browned and crisp and the cheese is completely melted, another 4 minutes. Repeat with the remaining 2 sandwiches and serve immediately.