Reuben sandwich is a beloved classic that is both delicious and easy to make. To create this iconic sandwich, begin by heating a skillet over medium heat and adding a small amount of butter. Then, toast two slices of rye bread until lightly browned on each side. Next, pile on thinly sliced corned beef, sauerkraut, and Swiss cheese onto one slice of the bread. Spread Thousand Island dressing onto the other slice of bread and place it on top of the fillings.
Once the sandwich is assembled, return it to the skillet and cook until the cheese has melted and the bread is golden brown. Serve the Reuben sandwich hot and enjoy its savory flavor and satisfying texture. This classic sandwich is perfect for a quick lunch or dinner, and its combination of tangy sauerkraut, salty corned beef, and creamy Thousand Island dressing is sure to please any palate. Give this simple yet delicious recipe a try and experience the irresistible taste of the Reuben sandwich for yourself!
How to make Reuben Sandwich
Prep Time : 10 mins
Cook Time : 15 mins
Total Time : 25 mins
Servings : 16 cookies
The Russian Dressing:
- 2 1/2 tablespoons (35ml) mayonnaise
- 2 tablespoons (30ml) sour cream
- 1 1/2 tablespoons (20ml) ketchup
- 1 tablespoon (15ml) dill pickle relish
- 1 tablespoon (15ml) fresh juice from 1 lemon
- 1 teaspoon (5ml) grated horseradish from a jar
- Kosher salt and freshly ground black pepper
The Russian Dressing:
- 1 pound (500g) sliced corned beef (see notes)
- 5 tablespoons (75g) unsalted butter, divided
- 1/2 pound (225g) drained sauerkraut
- 8 slices Jewish rye bread
- 8 slices swiss cheese
1. Preheat oven to 350°F (180°C). Lay a sheet of aluminum foil on a rimmed baking sheet and place corned beef in the center. Bring foil edges up to form walls, then add 2 tablespoons (30ml) water to corned beef. Seal package well and transfer to oven until corned beef is heated through, about 10 minutes.
3. Meanwhile, in a small saucepan or skillet, melt 1 tablespoon (15g) butter over medium heat until foaming. Add sauerkraut and cook, stirring occasionally, until any excess liquid has cooked off and sauerkraut is heated through and glossy, about 5 minutes. Keep warm.
4. In a 12-inch stainless-steel or cast iron skillet, melt 2 tablespoons (30g) butter over medium-low heat. Add 4 bread slices and cook, rotating and moving slices around pan for even browning, until golden brown on bottom side, about 4 minutes. Transfer toasted bread slices to a work surface, toasted side down. Arrange remaining 4 untoasted bread slices in a row above them.
5. Spread Russian dressing generously all over every bread slice. Mound corned beef, making sure to let any excess moisture drip off first, on the toasted bread slices. Mound sauerkraut on top of corned beef. Lay cheese slices over sauerkraut.
6. In a medium bowl, stir together mayonnaise, sour cream, ketchup, relish, lemon juice, and horseradish. Season dressing with salt and pepper and set aside.
7. Close sandwiches. Melt remaining 2 tablespoons (30g) butter in skillet over medium-low heat and add sandwiches, untoasted (top) side down. Cover with a lid that’s slightly smaller than the skillet and cook, pressing down on the sandwiches with the lid, until cheese is melted, about 2 minutes. Uncover skillet and continue cooking, rotating and moving sandwiches around skillet and pressing down on sandwiches for even browning, until golden brown and crisp on second side, about 3 minutes longer.
8. Transfer Reubens to a work surface, cut in half on the diagonal, and serve hot.
9. Optional: drizzle melted chocolate over the cookies while cooling. To melt chocolate chips, microwave in 30-second intervals, stirring between, until chocolate combines. Be careful not to burn the chocolate; this should only require 2-3 intervals.