The ultimate deli classic. This iconic grilled sandwich layers savory corned beef, melted Swiss cheese, tangy sauerkraut, and creamy Russian dressing between two slices of hearty rye bread. A perfectly balanced, satisfying meal ready in minutes.
Prep10 min
Cook10 min
Servings4
Serving size: 1 serving
987cal
46gprotein
40gcarbs
72g
Ingredients
0.5 cup Mayonnaise
2 tbsp Ketchup
1 tbsp Prepared Horseradish
1 tsp Worcestershire Sauce
1 tbsp Onion (finely grated)
0.25 tsp Paprika
0.25 tsp Salt (for the dressing)
0.25 tsp Black Pepper (freshly ground, for the dressing)
Crispy on the outside, fluffy on the inside, these homemade french fries are a classic and indulgent comfort food. The secret is the double-fry method, which guarantees a perfect texture every time. A must-have side for burgers or a delicious snack on their own.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Reuben Sandwich, French Fries and Mango Pickle
Crispy fries with a tangy Reuben! A classic, soul-satisfying lunch that's a true comfort food.
This jewish_american dish is perfect for lunch. With 1702.92 calories and 51.58g of protein per serving, it's a nutritious choice for your meal plan.
fat
(softened)
8 slice Swiss Cheese
1 lb Corned Beef (thinly sliced from a deli)
1 cup Sauerkraut (drained and squeezed very dry)
Instructions
1
Prepare the Russian Dressing
In a small bowl, combine the mayonnaise, ketchup, prepared horseradish, Worcestershire sauce, grated onion, and paprika.
Season with salt and pepper, then whisk until the mixture is smooth and well combined.
Set the dressing aside. This can be made up to a week in advance and stored in an airtight container in the refrigerator.
2
Assemble the Sandwiches
Lay out the 8 slices of rye bread on a clean work surface.
Generously butter one side of each slice of bread with the softened butter.
Flip all slices over so the buttered sides are facing down.
On the unbuttered sides, spread a liberal layer of the prepared Russian dressing.
On four of the bread slices, build the sandwich by layering the following in order: one slice of Swiss cheese, 4 oz of corned beef (1/4 of the total), 1/4 cup of the well-drained sauerkraut, and a second slice of Swiss cheese.
Place the remaining four slices of bread on top, with the buttered side facing up.
3
Grill to Perfection
Heat a large cast-iron skillet or griddle over medium-low heat. Do not rush this with high heat, as the bread will burn before the cheese melts.
Carefully place the assembled sandwiches onto the hot skillet. You may need to cook them in two batches depending on the size of your pan.
Grill for 4-5 minutes per side. Press down gently with a spatula occasionally to ensure even browning.
The bread should be a deep golden brown and crispy, and the cheese should be completely melted and gooey.
For an extra-melty interior, you can cover the skillet with a lid for a minute or two while grilling.
4
Serve and Enjoy
Transfer the grilled sandwiches to a cutting board and let them rest for one minute. This helps the sandwich hold together when sliced.
Slice the sandwiches in half diagonally.
Serve immediately while hot, traditionally accompanied by a crisp dill pickle spear.
Servings
4
Serving size: 1 serving
635cal
5gprotein
41gcarbs
52gfat
Ingredients
2 lb Russet Potatoes (About 4 large potatoes)
8 cup Peanut Oil (For deep frying)
1.5 tsp Sea Salt (Or to taste)
Instructions
1
Prep Potatoes
Peel the potatoes (optional, for a more rustic fry leave the skin on) and rinse under cold water.
Cut the potatoes into uniform sticks, about 1/4-inch to 1/3-inch thick. Try to make them as even as possible for consistent cooking.
2
Soak to Remove Starch
Place the cut potatoes in a large bowl and cover them completely with cold water.
Let them soak for at least 30 minutes, or up to 3 hours. This step is crucial for removing excess starch, which results in crispier fries.
3
Dry Potatoes Thoroughly
Drain the potatoes well. Spread them in a single layer on a clean kitchen towel or several layers of paper towels.
Pat them completely dry. Moisture is the enemy of crispy fries and can cause dangerous oil splattering.
4
First Fry (Blanching)
Pour the peanut oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 2 inches. Attach a deep-fry thermometer.
Heat the oil over medium-high heat to 325°F (160°C).
Working in small batches, carefully add about one-third of the potatoes to the hot oil.
Fry for 5-6 minutes, stirring occasionally, until the potatoes are soft and pale but not browned. They will be cooked through but limp.
5
Cool and Drain
Using a spider strainer or slotted spoon, remove the blanched fries from the oil and let them drain on a wire rack set over a baking sheet.
Allow the fries to cool for at least 15 minutes at room temperature. Repeat the blanching process with the remaining potatoes, ensuring the oil returns to 325°F between batches.
6
Second Fry (Crisping)
Increase the oil temperature to 375°F (190°C).
Once again working in batches, return the blanched fries to the hot oil.
Fry for another 2-4 minutes, until the fries are deep golden brown and crispy.
7
Season and Serve
Quickly remove the fries from the oil and let them drain on the wire rack for just a moment.
Transfer the hot fries to a large bowl, sprinkle generously with sea salt, and toss gently to coat evenly.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
