Reuben Sandwich

Classic Reuben Sandwich with corned beef, Swiss cheese, and sauerkraut on crispy rye bread with homemade Russian dressing. This easy-to-make deli-style sandwich features melted cheese, tangy sauerkraut, and savory corned beef for a quick lunch or dinner at home. Perfect for comfort food, simple sandwiches, and hearty meals.

Ingredients

For the Russian Dressing

• 1 tablespoon mayonnaise
• 1½ teaspoons ketchup
• ½ teaspoon horseradish
• ⅛ teaspoon Worcestershire sauce
• ⅛ teaspoon hot sauce

For the Sandwich

• 2 teaspoons butter, softened
• 2 slices rye bread
• 2 slices Swiss cheese (about 1 ounce)
• ¼ pound corned beef, thinly sliced
• ¼ cup sauerkraut, well-drained

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Instructions

1. Prepare the Russian Dressing
   In a small bowl, combine the mayonnaise, ketchup, horseradish, Worcestershire sauce, and hot sauce. Stir until smooth and set aside.
2. Assemble the Sandwich
   Spread butter on one side of each slice of rye bread. Place one slice buttered-side down on a plate or cutting board. Layer with one slice of Swiss cheese, half of the corned beef, the drained sauerkraut, and a portion of the Russian dressing. Add the remaining corned beef and second slice of Swiss cheese. Top with the second slice of bread, buttered-side up.
3. Cook the Sandwich
   Heat a skillet or griddle over medium heat. Place the sandwich in the pan and cook for about 3 minutes, until the bottom is golden brown. Carefully flip the sandwich and cook for another 3 minutes, until the second side is golden and the Swiss cheese is fully melted.
4. Serve
   Transfer the sandwich to a plate, slice in half, and serve warm.

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Why You’ll Love This Recipe

• Classic deli-style flavor in a homemade sandwich.
• Crispy rye bread paired with melted Swiss cheese.
• Perfect balance of savory corned beef, tangy sauerkraut, and creamy Russian dressing.
• Quick and easy to prepare for lunch or dinner.
• Single-serving or easy to double for multiple sandwiches.

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Tips

• Drain sauerkraut thoroughly to prevent soggy bread.
• Use medium heat to toast the bread without burning it.
• Press the sandwich gently while cooking to help the cheese melt evenly.
• Let the sandwich rest for 1–2 minutes before slicing to keep layers intact.

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Variations and Substitutions

• Bread: Substitute rye with pumpernickel, sourdough, or whole wheat.
• Cheese: Use Gruyère or provolone instead of Swiss for a different flavor.
• Meat: Swap corned beef for pastrami or turkey.
• Dressing: Add more horseradish for extra heat or use Thousand Island dressing.
• Vegetarian: Replace corned beef with marinated tempeh or grilled vegetables.

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FAQs

Can I make this ahead of time?
Yes, assemble the sandwich and store in the fridge. Cook just before serving for best texture.

Can I freeze it?
It’s best eaten fresh, but you can freeze cooked corned beef or meat alternatives for later use.

How do I prevent the bread from getting soggy?
Drain the sauerkraut well and avoid adding too much dressing until serving.

Can I make this in a panini press?
Yes, a panini press works well and will give a crisp, golden crust.

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Serving

Serve the Reuben sandwich hot, cut in half diagonally. Pair with pickles, potato chips, or a side salad.

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Suggestions

• Sprinkle a little extra horseradish on top for added spice.
• Serve with a cup of tomato soup for a comforting meal.
• Add caramelized onions or sautéed peppers for extra flavor.
• Try mini Reuben sliders for parties or gatherings.