When March arrives, it is time for homemade Reuben sandwiches. My delight in a good Reuben goes back to the years in Richmond, Virginia, when I tasted my first Reuben at a deli on West Broad Street. Of course an authentic Reuben must include Russian dressing and this recipe is based on one in Zingerman’s Guide to Good Eating by Ari Weinszweig (2003). Our Reubens in March are always delicious.
3⁄4 cup mayonnaise
1⁄3 cup chili sauce (or ketchup)
2 tablespoons sour cream
2 tablespoons fresh parsley leaves, chopped
3 tablespoon Spanish onion, minced
1 tablespoon dill pickle, minced
1 and 1⁄2 teaspoon fresh lemon juice
1 and 1⁄2 teaspoon fresh horseradish
1 teaspoon Worcestershire sauce
Combine all ingredients and whisk together.