Reuben Sandwich

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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

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

Ingredients

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

Method

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 16 Comments

  • Court

    That Russian dressing is liteally Cane’s Sauce. I know, I used to work at Cane’s.

  • Chicago guy

    I will stack the meat and cheese on a plate and microwave for a minute or two. Toast the bread separately and combine all, adding hot giardiniera.

  • Greg Lacy

    I like to use pumpernickel bread for maximum flavor. Thousand Island with Bacon dressing adds a good zing to it also. Sauerkraut with caraway seeds is good too. Grilled on a cast iron skillet with butter. Also, use regular Swiss cheese that is cut from a loaf for best flavor. Not baby Swiss. Add plenty of spices when you boil the corn beef also. These are super yummy.

  • Lynne

    I made these sandwiches for my picky kids, and they loved them!!!!!!!! Mine came out crispy and just right. For those that said it came out soggy, maybe you didn’t dry your sauerkraut enough. Loved it!

  • Arnie bodnar

    I like to bake the sauerkraut in the oven for 10 to 15 minutes this takes much of the acid out which tends to be easier on the tummy for those that may have issues with gas that can come with eating pickled foods and the kraut is dryer so you don’t end up with a soggy sandwich.I also preheat the meat in the oven along with the kraut. also try ham and turky the ham and turkey compliment each other very well and its alot cheaper than corned beef or pastomi.

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