PRIME RIB REUBEN WITH RUSSIAN DRESSING

The unctuous texture of slow-cooked prime rib makes a wonderful stand-in for the traditional fatty corned beef in a Reuben. Look for sauerkraut with only cabbage and salt in the ingredients list. It will be naturally fermented and have softer acidity than sauerkraut made with vinegar.

RUSSIAN DRESSING

1⁄4 cup (60 mL) finely diced dill pickles

1⁄4 cup (60 mL) finely minced shallot

1⁄4 cup (60 mL) mayonnaise

1 tbsp (15 mL) ketchup

2 tsp (10 mL) yellow mustard

1⁄2 tsp (2 mL) freshly ground black pepper

4 slices rye bread

12 oz (340 g) leftover prime rib roast beef, thinly sliced

1 cup (250 mL) sauerkraut, drained of excess liquid

4 slices Swiss cheese, about 4 oz (115 g) 2 tbsp (30 mL) unsalted butter, softened

Dill pickles for serving

1 To make Russian dressing, combine pickles, shallot, mayonnaise, ketchup, mustard and pepper in a medium bowl and mix thoroughly. Refrigerate until ready to use.

2 Spread Russian dressing generously over 4 slices of bread. Divide beef between 2 slices of bread. Top with sauerkraut, Swiss cheese and remaining 2 slices of bread.

3 Preheat oven to 325°F (163°C).

4 Butter tops of sandwiches and place, butter-side down, in an ovenproof frying pan. Butter other sides and place pan over medium-low heat until well-browned, about 5 minutes. Carefully flip sandwiches and place pan in oven until heated through and cheese is melted, about 10 minutes. Cut sandwiches in half and serve with dill pickles.

Makes 2 sandwiches