Classic Reuben Sandwich

Two halves of a Rueben stacked on parchment, on a Russian black-lacquered tray. Russian dressing in a small service cup in the background.

Pan-seared slices of corned beef piled with sautéed sauerkraut, melty Swiss cheese, and tangy homemade Russian dressing, all slow-grilled between two slices of hearty rye to sandwich perfection.

Course Lunch, Main Course

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings sandwiches

Calories 925kcal

Author Renee

Equipment

1 Electric Griddle or heavy skillet
1 Spatula

Ingredients

Sandwich Fixings

8 ounces sliced corned beef
6 ounces sliced Swiss cheese
4 slices rye bread
1 cup sauerkraut
¼ small red onion thinly sliced (optional)
6 tablespoons Russian Dressing or Thousand Island Dressing

Homemade Russian Dressing

1 cup mayonnaise
⅓ cup ketchup
1 tablespoon red wine vinegar
1 tablespoon sugar
1 tablespoon creamy horseradish
2 teaspoons sweet pickle juice
1 teaspoon Worcestershire sauce
1 clove garlic coarsely chopped
½ teaspoon sweet paprika
¼ teaspoon red pepper flakes
salt & pepper to taste

US Customary - Metric

Instructions

Prepare fillings
Sauté sauerkraut (and onions if using) until most moisture evaporates. Sear corned beef briefly in a hot skillet, just until warmed.
Assemble sandwiches
Spread Russian dressing on one side of each bread slice.
Place cheese on each dressed side to create a barrier against sauerkraut.
Add warm sauerkraut (and onions) to one side, corned beef to the other.
Press slices together gently.
Grill
Heat a skillet or electric griddle over medium-low. Butter the outside of each sandwich lightly.
Grill 4–5 minutes perside, or until cheese is melted and bread is golden brown.
Serve
Slice in half and serve immediately with extra Russian dressing if desired.

Notes

Tips & Tricks

Pre-warming the meat and sauerkraut prevents a soggy sandwich and ensures even melting.
Layer cheese against both sides of the bread to protect it from moisture.
Electric griddles make longer cooking time easier to manage, but a regular skillet works too.
Leftovers? Slice into “Reuben fingers” and fry in butter for a fun breakfast or snack.

Nutrition