Reuben Sandwich
The Reuben sandwich is a classic American deli favorite, featuring buttery rye bread, savory corned beef, tangy sauerkraut, Swiss cheese, and creamy Russian dressing, all grilled to golden perfection. It’s crispy on the outside, melty on the inside, and packed with bold flavors.
Equipment
- Large Skillet (I prefer cast-iron, it goes from stove/oven to table)
Ingredients
- 4 slices dark rye bread
- 1 cup Swiss cheese shredded
- 4 tablespoons thousand island dressing
- 1 cup sauerkraut
- ½ pound corned beef or pastrami, thinly sliced
- 4 tablespoons butter unsalted, softened
Homemade Russian Dressing (Optional):
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- ¼ teaspoon black pepper
Instructions
Assemble the sandwich:
- Lay out 2 slices of bread on a cutting board. Top each with Swiss cheese, either shredded or sliced.
- Drizzle some thousand island dressing on each slice, then top with half of the corned beef on each.
- Finish with half of the sauerkraut on each slice then top each with another slice of bread.
- Spread about 1 tablespoon of butter on the outside of the top slice.
Toast the sandwich:
- Heat a large skillet over medium heat. Place both sandwiches with the buttered bread down in the skillet and cook until golden, about 3 minutes.
- Spread the remaining butter on the outside of the top slice of bread, flip the sandwich and cook for another 2 to 3 minutes or until golden.
Serve:
- Let rest 60 seconds, cut and serve right away.
Make the Russian Dressing:
- In a small bowl, whisk together mayonnaise, ketchup, horseradish, Worcestershire sauce, mustard, paprika, and black pepper.
- Store in the fridge until ready to use.
Tried this recipe?Let us know how it was!