Ingredients Meat & Poultry Beef Recipes Brisket Recipes Reuben Sandwich By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Use leftovers to create a substantial sandwich. Together with surplus sliced beef, some Swiss cheese, and a smear of Russian dressing on rye, it can be griddled into melting deliciousness to create this Reuben sandwich. Ingredients 2 cups shredded cooked cabbage from Uncorned Beef and Cabbage 4 teaspoons cider vinegar ½ teaspoon coarse salt ½ cup mayonnaise 2 tablespoons chili sauce Unsalted butter 2 slices rye bread 2 slices Swiss cheese Sliced uncorned beef from Uncorned Beef and Cabbage Directions Toss cabbage with cider vinegar and salt. Combine mayonnaise and chili sauce to make Russian dressing. Spread butter on outsides of bread. Spread Russian dressing on insides, and top each with cheese. Sandwich with sliced uncorned beef and some cabbage. Heat on a griddle over medium-high heat until cheese melts, about 3 minutes per side. Print