Here’s a classic Reuben Sandwich recipe with all the traditional flavors—tender corned beef, melted Swiss cheese, tangy sauerkraut, and creamy Russian dressing, grilled on rye bread until crispy and golden.
Ingredients (for 1 sandwich):
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2 slices rye bread (marble rye for a classic look)
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4–5 oz thinly sliced corned beef (or pastrami)
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2–3 tbsp sauerkraut, drained & squeezed dry
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2 slices Swiss cheese
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2 tbsp Russian dressing (or Thousand Island)
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1 tbsp butter (for grilling)
Russian Dressing (Quick Homemade Version):
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¼ cup mayonnaise
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1 tbsp ketchup
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1 tsp sweet pickle relish (or finely chopped dill pickles)
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½ tsp Worcestershire sauce
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½ tsp hot sauce (optional)
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Pinch of garlic powder & onion powder
(Mix all ingredients in a small bowl.)
Instructions:
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Prep the bread: Spread Russian dressing on one side of both slices of rye bread.
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Layer the sandwich:
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On one slice, pile the corned beef, followed by sauerkraut, then Swiss cheese.
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Top with the second slice of bread (dressing-side down).
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Grill the sandwich:
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Heat a skillet or griddle over medium-low heat. Melt butter, then add the sandwich.
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Cook for 3–4 minutes per side, pressing lightly with a spatula, until the bread is golden and the cheese melts.
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(Optional: Cover with a lid for 1 minute to help melt the cheese faster.)
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Serve hot: Cut in half and enjoy with extra pickles or a side of potato chips!
Tips for the Best Reuben:
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Drain sauerkraut well to avoid a soggy sandwich.
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Use high-quality corned beef (homemade or from a deli).
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Grill low and slow to melt the cheese without burning the bread.
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For extra crunch, try grilling in a panini press.
This sandwich is a restaurant-quality favorite—rich, tangy, and perfectly crispy! Let me know if you want variations (like turkey Reubens or coleslaw swaps). 😊