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–+ servings
Two Reuben sandwich halves with Russian dressing dripping from one.
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5 from 2 votes

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
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Lunch
Cuisine: American, Jewish
Keyword: how to make a reuben sandwich, reuben sandwich recipe, what is reuben sandwich
Servings: 2
Author: Katerina | Easy Weeknight Recipes

Ingredients

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

Instructions

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.

Notes

  • 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.

Nutrition

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
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