Russian dressing is never anything I actually put on a salad but I do like it on sandwiches periodically, particularly Reuben sandwiches. And I figure lots of folks might be having Reuben sandwiches tomorrow with their leftover corned beef from their St Patrick’s day dinner tonight. I just skipped the whole plain boiled dinner and made Reuben sandwiches tonight, after cooking the corned beef brisket in a Crockpot all day.
For the corned beef, I put some carrots in the bottom of the Crock Pot , mainly for flavoring. I used the seasoning packet that came with it, put a bottle of beer in and topped it off with water until the brisket was covered and cooked on low all day. Came out great.
This recipe is courtesy of How to Cook Everything
and makes just under 1 cup of Russian dressing, which should keep in the refrigerator for a week or so if well covered.
Russian Dressing from Mark Bittman
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 Tbs red wine vinegar or lemon juice
- 1 dash of dry mustard powder
- 1 Tbs minced fresh onion
- salt and pepper to taste
Instructions
- Mix it all together and voila, there’s your Russian dressing.
I made the Reuben sandwiches on our George Foreman grill with:
- rye bread, 1 piece spread with Dijon mustard and the other with Russian dressing
- thinly sliced corned beef
- sliced Swiss cheese
- sauerkraut
Spread butter on the outside of the bread, then place on the grill or in a skillet and cook until heated through and the cheese is melted and yummy.
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