Not Thousand Island Dressing

Not Thousand Island Dressing

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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Ingredients

3 h 10 m servings 315 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 31.1 g
  • 48%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 506 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Stir mayonnaise, ketchup, relish, horseradish, garlic, chili powder, mustard seed, black pepper, and celery seed together in a bowl. Fold chopped eggs into dressing. Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 3 hours.

Footnotes

  • Cook's Note:
  • To make the sandwich, I drain and squeeze the juice from sauerkraut and put it in a frying pan and turn the burner to medium high ( I like the kraut that I find refrigerated; it doesn't seem as acidic). When the kraut begins to sizzle I'll add 2 tablespoons of butter, a roughly chopped onion, a roughly chopped red bell pepper, and 2 teaspoons of caraway seed. I stir continuously until the liquid and butter are no longer gathering on the pan bottom. This is where I add the 'Not Thousand Island Dressing'. Just enough to thoroughly coat the kraut. Now, shut off the burner. Putting all the ingredients together like this slows down or eliminates dripping from the sandwich. At this point I build the sandwiches. I like to serve it on toasted pumpernickel with softened Swiss cheese. On the side will sit a dark ale and one of those monster-size deli dill pickles.

Reviews

Read all reviews 13
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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 wonder...

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'...

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! Hat...

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...

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 dressi...

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.....w...

Love the dill in this! Thanks for sharing the recipe!

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 bet...

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 war...

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