Reuben Sandwich

The Sacramento Bee recently published a recipe for a Reuben Sandwich which sounded so good we just had to make it. That day. Corned beef, dark rye bread, Swiss cheese, sauerkraut, with Russian dressing – grilled. According to the Wikipedia our national love affair with Reuben sandwiches has been going on since the 1920s, though the origin is disputed.

Reuben Sandwich Recipe

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Yield: Make 4 sandwiches.


Sandwich ingredients:

  • 2 Tbsp butter, softened
  • 8 slices rye bread
  • 8 slices Swiss cheese
  • 3/4 lb corned beef brisket, thinly sliced
  • 1/2 lb sauerkraut
  • 1/4 cup Russian Dressing

Russian Dressing:

Combine the following ingredients. Makes one-half cup.

  • 1/3 cup mayonnaise
  • 1 1/2 Tbsp ketchup
  • 1 1/2 teaspoons prepared horseradish
  • 1/2 teaspoon Worcestershire sauce
  • Salt, to taste
  • Freshly ground black pepper, to taste


1 Butter one side of four slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface. Top each with a slice of Swiss cheese, and then divide half of the corned beef among them.

2 Using paper towels, squeeze out excess moisture from the sauerkraut. Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter the side facing out.

3 Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side. Cut the sandwiches in half before serving.

Serve with a side of coleslaw.

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Showing 4 of 21 Comments

  • Cary

    When we had a little restaurant/catering business, rubens and turkey rubens were very popular. To speed it up and eliminate the soggy factor, we quickly heated the meat and kraut on the griddle first, then added it to the bread/cheese/dressing and grilled open face, closing it when both slices were toasted. You could close it first and flip, allowing two sandwiches to fit on the grill at once. Also, all the filling ingredients chopped and mixed, topped with grated swiss and baked makes a fabulous dip with toasted cocktail rye bread!

  • Jack

    I usually make mine open faced – that way I can make ’em as sloppy as I want. Start with toasted bread, top with previously heated corned beef (or pastrami), russian dressing, kraut, and cover it with swiss cheese. Then pop it under the broiler for a few. Using a knife and fork to eat it is the only drawback.
    Also, a chopped up half-sour pickle in the russian dressing is nice.

  • Kim

    Just last week I was on a reuben kick, only minus the Russian dressing. I prefer to make them with brown mustard, which really adds something to the corned beef flavor.

  • jonathan

    You guys really need to come to NYC to try an official Reuben. Deli owners must get a Master’s Degree in corned beef (M.C.B.) before they’re allowed to make them. ;-)

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