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Reuben Sandwich Recipe

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3.9 from 5 reviews

Classic Reuben Sandwich featuring rye bread filled with warm corned beef, melted Swiss cheese, sauerkraut, and a tangy Russian dressing, all toasted to crispy, melty perfection in a skillet. This hearty 30-minute recipe yields four delicious sandwiches ideal for a satisfying lunch or dinner.

Ingredients

Russian Dressing

  • ½ cup mayonnaise
  • 3 tablespoons ketchup
  • 1 tablespoon finely minced yellow onion
  • 1 ½ teaspoon prepared horseradish
  • 1 teaspoon sweet pickle relish (optional)
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon hot sauce (optional)
  • ¼ teaspoon smoked paprika (or sweet)
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper

Sandwich

  • 8 slices rye bread
  • 8 slices Swiss cheese
  • 1 pound sliced corned beef
  • 1 cup sauerkraut
  • 4 tablespoons softened butter
  • 2 tablespoons vegetable oil

Instructions

  1. Make the Dressing: In a medium bowl, whisk together mayonnaise, ketchup, minced onion, horseradish, pickle relish if using, Worcestershire sauce, hot sauce if using, smoked paprika, kosher salt, and black pepper. Cover the dressing and refrigerate it until ready to assemble the sandwiches.
  2. Warm the Sauerkraut: Drain the sauerkraut thoroughly, then press it gently between paper towels to remove excess moisture. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat, add the sauerkraut, and cook while stirring occasionally until just warmed through, about 1 minute. Transfer the sauerkraut to a bowl and wipe the pan clean.
  3. Warm the Corned Beef: Using the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the sliced corned beef, separating the pieces with tongs. Cook for 1 to 2 minutes until the corned beef is warmed through but not browned. Transfer it to a plate.
  4. Assemble the Sandwich: Spread softened butter on one side of each rye bread slice. Place the bread slices buttered side down on the work surface. On the unbuttered side, spread a generous amount of Russian dressing. Layer one slice of Swiss cheese, followed by the warmed corned beef, then the sauerkraut. Add another slice of Swiss cheese on top. Spread Russian dressing on the unbuttered side of the remaining bread slices and place them on top of each sandwich, dressing side down and buttered side facing up. Make 4 sandwiches total.
  5. Toast the Sandwich: Heat the skillet over medium-low heat. Place the sandwiches in the pan, cover them, and cook until the bottom bread slices are golden brown and crisp, about 2 minutes. Flip the sandwiches, cover again, and cook until the other side is golden and the cheese has fully melted, about 2 to 3 minutes. Adjust the heat as needed to avoid burning while ensuring the cheese melts properly.
  6. To Serve: Transfer the toasted Reuben sandwiches to a cutting board, slice each sandwich in half, and serve immediately while warm and melty.

Notes

  • If you prefer a spicier dressing, increase the amount of hot sauce or horseradish.
  • Ensure the sauerkraut is well-drained to prevent soggy sandwiches.
  • If you do not have rye bread, a sturdy sourdough can be a good substitute.
  • Butter should be softened to room temperature for easier spreading and better browning.
  • Use medium-low heat when toasting to allow cheese to melt without burning the bread.

Find it online: https://marthatasty.com/reuben-sandwich-recipe/