Reuben Sandwich
A classic Reuben sandwich with corned beef, Swiss cheese, sauerkraut, and Russian dressing on toasted rye. Bold, melty, and irresistibly delicious!
Servings: 2 sandwiches
Equipment
- Skillet Large
Ingredients
For the Russian Dressing:
- ½ Cup mayonnaise
- 2 Tablespoons ketchup
- 2 Tablespoons sweet onion grated
- 2 Teaspoons prepared horseradish
- 1 Teaspoon Worcestershire sauce
- ¼ Teaspoon ground paprika smoked or regular
- salt and black pepper to taste
For the Sandwiches:
- 4 Slices rye bread marble or regular
- 1 Pound corned beef thinly sliced
- 8 Slices Swiss cheese
- 1½ Cups sauerkraut well drained
- 4 Tablespoons butter at room temperature
To Serve:
- dill pickles for garnish
- Russian dressing for dipping
Instructions
Make the Russian Dressing:
- Grate the sweet onion using a fine grater.
- Mix it with mayonnaise, ketchup, horseradish, Worcestershire sauce, and smoked paprika.
- Season with salt and pepper to taste. Let it sit for at least 30 minutes so the flavors can develop.
Warm the Corned Beef and Sauerkraut:
- Heat a large skillet over a medium heat.
- Divide the skillet in half with corned beef on one side and sauerkraut on the other.
- Heat both until steaming, 3 to 4 minutes, stirring occasionally.
- Remove from the skillet and set aside.
- Wipe out the skillet but don't wash it.
Assemble the Sandwiches:
- Generously butter one side of each slice of bread.
- Place 2 slices of bread on a clean work surface, buttered side down.
- Spread a generous layer of the dressing on each slice.
- Add 2 slices of Swiss cheese to each slice.
- Add half of the corned beef, folded and piled high.
- Add half of the sauerkraut on top of the meat on each sandwich.
- Spread the dressing on one side of the remaining two bread slices.
- Place these bread slices on top of each sandwich, buttered side up.
Toast the Sandwiches:
- Heat the skillet over a medium-low heat.
- Transfer the assembled sandwiches to the hot skillet.
- Cover the skillet with a lid and cook until the bottom is golden brown and crispy, 3 to 4 minutes. The lid will trap heat and help melt the cheese.
- Flip both sandwiches, replace the lid, and cook until the second side is golden brown and the cheese is completely melted, 2 to 3 minutes more.
- Remove the sandwiches from the skillet and let them rest for a minute.
Garnish and Serve:
- Stand a pickle spear upright in the center of each sandwich, secured with a toothpick.
- Serve immediately with extra Russian dressing on the side for dipping if liked.
Notes
Drain your sauerkraut well: Nobody likes a soggy Reuben!
Cover the skillet to toast them: If you put the lid on the skillet, that helps keep in the heat which melts the cheese better.
Make the dressing first: You'll find the Russian dressing develops a smoother flavor if left to sit for a while before using.
Cover the skillet to toast them: If you put the lid on the skillet, that helps keep in the heat which melts the cheese better.
Make the dressing first: You'll find the Russian dressing develops a smoother flavor if left to sit for a while before using.
Nutrition
Calories: 1325kcal | Carbohydrates: 45g | Protein: 60g | Fat: 100g | Saturated Fat: 31g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 32g | Trans Fat: 0.1g | Cholesterol: 213mg | Sodium: 4560mg | Potassium: 1157mg | Fiber: 7g | Sugar: 11g | Vitamin A: 877IU | Vitamin C: 80mg | Calcium: 750mg | Iron: 8mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
