Reuben Sandwich Recipe
If you like a good sandwich, you’ll love this hearty Reuben Sandwich made with melted Swiss cheese, corned beef, and tangy sauerkraut.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Dinner, Lunch
Cuisine: American, Jewish
Keyword: how to make a reuben sandwich, reuben sandwich recipe, what is reuben sandwich
Servings: 2
Calories: 746kcal
For The Russian Dressing
- 1 cup mayonnaise
- ¼ cup ketchup
- 3 tablespoons sour cream
- 1 teaspoon chilli sauce
- ¼ teaspoon hot sauce
- 1 shallot, grated
- 1 tablespoon horseradish
- 1 teaspoon worcestershire sauce
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon sweet paprika
For The Sandwich
- 4 slices rye bread
- 2 tablespoons butter, softened
- 4 tablespoons Russian dressing
- 8 slices Swiss cheese, or more, to taste
- 3 to 4 ounces corned beef, thinly sliced
- ½ cup sauerkraut, drained
- potato chips or French fries, for serving
- pickles, for serving
Russian Dressing
In a bowl, whisk together all ingredients for the dressing and combine until smooth.
Taste and adjust seasoning as needed.
Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Use as desired. The dressing will keep in the refrigerator for up to 1 week.
Reuben Sandwich
Lightly butter one side of each slice of bread. Place the bread, buttered side down, on a plate. Set aside.
Spread 1 to 2 tablespoons of Russian dressing on each unbuttered slice of bread. Set aside.
Layer the sandwich in the following order: 2 slices Swiss cheese, corned beef, sauerkraut, and the remaining 2 slices of cheese.
Top with the second slice of bread, dressing-side down.
Heat a large skillet over medium-low heat. Place the sandwich on the skillet and cook covered for about 3 to 4 minutes per side. Grill the sandwich until the bread is golden and crispy and the cheese is melted.
Serve immediately with potato chips or French fries and pickles on the side.
- Refrigerating: The Russian dressing will keep for up to a week in your fridge, but I don’t recommend refrigerating the actual sandwich for more than a day or so. Sandwiches like this can become very soggy if they aren’t enjoyed fresh.
- Freezing: Freeze the Reuben sandwiches for up to one month. To serve, unwrap the sandwiches and bake in a 400°F until heated through - about 20 - 30 minutes.
- Bread Options: If you don’t have rye, or just want to change things up a bit, try serving this sandwich on rye-pumpernickel swirl, plain pumpernickel bread, or sourdough.
- Fry the Sauerkraut: If you want to be a little extra, get out a second skillet and lightly fry the drained sauerkraut in oil for a caramelized addition to the sandwich.
- Russian Dressing: It’s not totally necessary to make the dressing. Use bottled Russian dressing, Thousand Island dressing, or just a mix of mayo, ketchup, and Worcestershire.
Calories: 746kcal | Carbohydrates: 38g | Protein: 31g | Fat: 52g | Saturated Fat: 24g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 125mg | Sodium: 1662mg | Potassium: 379mg | Fiber: 5g | Sugar: 8g | Vitamin A: 993IU | Vitamin C: 17mg | Calcium: 674mg | Iron: 4mg