Recipe by Mike Harvey, daPITA
"The only valid reasons for which I'll make this dressing is for it to be a condiment on a Reuben sandwich or slow-cooked brats/butcher sausages. I am totally a fan of Reubens. This recipe is my own take and I call it my favorite over every Reuben I have had. For me, a Reuben must be made from a cooked-at-home corned beef brisket or real New York-style pastrami. If either of these staples is not available, I will not consider making a Reuben. When it's time to slice the corned beef I don't let myself be sissified. I cut nice slices about 1/4-inch thick. I leave the fat on."
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dill pickle relish
ground black pepper
hard-cooked eggs, chopped
Well, Mike Harvey, since I only had sweet pickle relish but all the other ingredients, I decided that I would make this for our turkey sandwiches today. I have to tell you that this is a wonderful condiment for any sandwich! I didn't even let it sit for the recommended three hours! This will be good with just about anything that you'd use mayonnaise for! You can play around with the amounts of the ingredients--I'm thinking in particular of the horseradish (love that stuff)! I will be buying the dill pickle relish so I'll be ready for when I cook up a corned beef that sits in my freezer right now. My hubby thinks I'm a star for serving this for our lunch today! Thanks ever so much!
Yes of course, on Reubens, but this is an excellent salad dressing too. No mustard seed on hand, I substituted with about the same amount of ground mustard. If I were this recipe's submitter I'd be tooting my horn, for sure!
Love me some Reuben's but have always disliked Thousand Island dressing due to the sweet relish. I whipped this up while my corned beef was slow cooking and you talk about an awesome Reuben! Hats off to you Mike Harvey. This sauce would be good on many different sandwiches and one I will use often.
If you don't have dill pickles or dill pickle relish but you happen to have some Spanish pimento stuffed olives, chop those up to use in the dressing. The briny olives work just as well, or better in Thousand Island dressing. When I heat the sauerkraut I caramelize some onions first then stir in the drained kraut and heat it until it's fairly dry; I like a little juice left in.
Mike Harvey - this recipe is FANTASTIC! A Reuben is my favorite sandwich, and I couldn't wait to fix a corned beef to have this sandwich spread. The actual sauce recipe is delicious, but.....when you read the Cook's Note at the bottom, and follow those instructions on how to use the sauce to make a Reuben, the sandwich is OUT OF THIS WORLD - AWESOME!! The hard boiled eggs really add a nice richness to the dressing. Our sandwiches were so filling that I only served fresh sliced tomatoes and fresh peaches/blueberries with them. I don't think I will ever make another Reuben without this recipe. Thanks for taking the time to submit this recipe, Mike. A winner in this house!! :o)
EXCELLENT! I followed the recipe exactly but allowed a heavy hand when it came to the horseradish. I couldn't wait to try this so I used it on a ham and swiss cheese sandwich. My Rueben's are going to be so much better now that I have your magic sauce! Thanks Mike!!
I don't often write reviews but I made this recipe tonight and I can't stop thinking about it. If I could give it 20 stars I would. I told my hubby that I will never buy thousand island dressing. Thank you Mike.
This is a terrific dressing! I am not familiar with "dill pickle relish" so I chopped up some dill pickles and tossed them in. I cannot say I made a Reuben sandwich because all I did was put warm corned beef on rye with onions and spread both sides of the bread with Mike Harvey's wonderful dressing. Thanks so much, it is scrumptious!!
* Percent Daily Values are based on a 2,000 calorie diet.
Not Thousand Island Dressing
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 280
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