Reuben Sandwich Recipe

Introduction

The Reuben sandwich is a classic deli favorite, combining savory corned beef, tangy sauerkraut, and melted Swiss cheese on crispy rye bread. This recipe features a homemade Russian dressing to elevate the flavors and bring the sandwich to life.

Ingredients

• 1/2 lb corned beef
• ½ tsp olive oil
• 6 slices rye bread
• 2 Tbsp unsalted butter (room temperature)
• 1/2 cup sauerkraut (drained, storebought or homemade)
• 6 slices Swiss cheese
• 1/4 cup mayonnaise
• 1 1/2 tsp chili garlic sauce
• 1/2 tsp lemon juice
• 1 ½ tsp creamy horseradish
• 1 garlic clove (minced)
• ½ tsp Worcestershire sauce
• 1/2 Tbsp onion (finely grated)
• ⅛ tsp paprika
• Salt and pepper, to taste

Instructions

1. Step 1: In a bowl, combine the mayonnaise, chili garlic sauce, lemon juice, creamy horseradish, minced garlic, Worcestershire sauce, grated onion, paprika, salt, and pepper to make the Russian dressing. Set aside.
2. Step 2: Heat the olive oil in a skillet over medium heat. Add the corned beef and cook just until warmed through, about 2 minutes.
3. Step 3: Lightly butter one side of each slice of rye bread. Place the slices butter-side down on a plate.
4. Step 4: Spread a generous layer of the prepared Russian dressing on each unbuttered side of the bread. Then layer the warm corned beef, Swiss cheese, and drained sauerkraut on three slices. Top with the remaining bread slices, buttered side facing out, to form sandwiches.
5. Step 5: Heat a clean skillet over medium heat. Cook the sandwiches for 4 to 6 minutes total, flipping once carefully, until the bread is golden and crispy and the cheese has melted.

Tips & Variations

• For a milder sandwich, reduce or omit the chili garlic sauce in the dressing.
• Use homemade sauerkraut for extra brightness and freshness.
• Try swapping Swiss cheese for Gruyère for a nuttier flavor.
• If you prefer a vegetarian option, substitute the corned beef with grilled mushrooms or tempeh.

Storage

Store any leftover sandwiches wrapped tightly in the refrigerator for up to 1 day. Reheat gently in a skillet over low heat to maintain crispiness and melt the cheese again. Avoid microwaving to keep the bread from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Russian dressing ahead of time?

Yes, the Russian dressing can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld nicely.

What type of bread works best for a Reuben?

Traditional rye bread is best for authentic flavor and texture. Marble rye or pumpernickel can also be used for some variety, but avoid soft sandwich breads that won’t crisp well.

Reuben Sandwich Recipe

Print Recipe

★★★★★

5 from 144 reviews

This classic Reuben Sandwich recipe features warm corned beef, melted Swiss cheese, tangy sauerkraut, and a flavorful homemade Russian dressing, all layered between crispy, buttered rye bread slices. Pan-cooked to golden perfection, this sandwich makes for a hearty and satisfying meal packed with savory and tangy flavors.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 3 sandwiches 1x
• Category: Sandwich
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Russian Dressing

• 1/4 cup mayonnaise
• 1 1/2 tsp chili garlic sauce
• 1/2 tsp lemon juice
• 1 1/2 tsp creamy horseradish
• 1 garlic clove, minced
• 1/2 tsp Worcestershire sauce
• 1/2 Tbsp onion, finely grated
• 1/8 tsp paprika
• Salt and pepper, to taste

Sandwich

• 1/2 lb corned beef
• 1/2 tsp olive oil
• 6 slices rye bread
• 2 Tbsp unsalted butter (room temperature)
• 1/2 cup sauerkraut, drained
• 6 slices Swiss cheese

Instructions

1. Prepare the Russian Dressing: In a bowl, combine mayonnaise, chili garlic sauce, lemon juice, creamy horseradish, minced garlic, Worcestershire sauce, finely grated onion, paprika, salt, and pepper. Mix well and set aside to allow the flavors to meld.
2. Heat the Corned Beef: Heat olive oil in a skillet over medium heat. Once hot, add the corned beef and cook briefly until heated through, being careful not to overcook and dry out the meat.
3. Butter the Bread: Lightly spread unsalted butter on one side of each slice of rye bread. Place the slices butter side down on a plate, ready for assembling the sandwiches.
4. Assemble the Sandwiches: On each unbuttered side of the bread, spread a generous layer of the prepared Russian dressing. Then, layer the heated corned beef, a slice of Swiss cheese, and a portion of drained sauerkraut. Top with the second slice of bread, buttered side up, to close the sandwich.
5. Cook the Sandwiches: Heat a skillet over medium heat. Place the assembled sandwiches in the skillet and cook for 4-6 minutes, flipping once halfway through. Cook until the cheese has melted and the bread is crispy and golden brown.

Notes

• Ensure the sauerkraut is well drained to prevent soggy sandwiches.
• You can substitute rye bread with pumpernickel or any robust bread if desired.
• For a spicier kick, add extra chili garlic sauce to the Russian dressing.
• Use low-sodium sauerkraut if controlling salt intake.
• To keep the sandwich warm before serving, wrap it in foil.

Keywords: Reuben sandwich, corned beef sandwich, Russian dressing, rye bread sandwich, Swiss cheese sandwich, classic deli sandwich