Saturday, January 03, 2026
Recipe Round Up: Double Decker Grilled Reubens plus Russian Dressing
This is based on my memory of Rose's (in Portland, OR) sandwich, which they sadly no longer make. The restaurant went out of business, then someone bought it, but didn't make the food they way it used to be, and now I don't know if it still exists. I'll give the recipe for a single sandwich, and you can figure out the rest.
3 slices dark, rye bread
thinly sliced corned beef
thinly sliced turkey
sauerkraut
thinly sliced Swiss cheese like Emmentaler or Gruyère
Russian dressing
butter, to fry the sandwiches
dill pickle, to serve
Spread one side of bread with Russian dressing, cover generously with corned beef, top with sauerkraut, spread the next slice of bread with Russian dressing and place, dressing side down on the sauerkraut. Cover the top of that slice of bread with cheese, then cover generously with turkey, then spread the next slice of bread with Russian dressing and place, dressing side down on the turkey.
Heat a medium frying pan or skillet over medium heat until hot, put butter in to melt and immediately place the sandwich in the butter. Reduce the heat to medium low and cook until the first side is browned. Turn, add more butter, and fry the other side until it is brown and all the cheese is melted.
Cut the sandwich in thirds and serve with a dill pickle and chips.
This is not as sweet as most recipes I have seen, and makes exactly enough for six large sandwiches plus a smaller one. If you aren't making that many, you can store it in the fridge for salads.
1/2 cup mayonnaise
Mix all ingredients in a bowl or jar and use. Labels: Homemaking, Recipes, Tales from the Kitchen
Russian Dressing
1/4 cup ketchup
3 tablespoons dill pickle relish/minced dill pickles
2 tablespoons horseradish
1 tablespoon minced onion
2 teaspoons Worcestershire sauce
1 teaspoon grainy mustard
1/2 teaspoon paprika
1/4 teaspoon black pepper
