Reuben Sandwich Recipe
This classic Reuben Sandwich Recipe features layers of savoury corned beef, melted Swiss cheese, tangy sauerkraut, and creamy dressing grilled between buttery rye bread for a perfectly crispy, flavour-packed sandwich.
Ingredients
- 8 slices rye bread or marble rye
- 8 –10 oz corned beef thinly sliced
- 6 –8 slices Swiss cheese
- 1 cup sauerkraut well drained and lightly squeezed
- 4 tablespoons unsalted butter softened
- 4 tablespoons Russian dressing or Thousand Island dressing
- Optional Homemade Dressing if not using store-bought:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- Salt and black pepper to taste
Instructions
Prepare the Ingredients:
- Drain the sauerkraut thoroughly to remove excess moisture. If the corned beef is cold, warm it gently in a skillet or microwave until just heated through.
Butter the Bread:
- Spread a thin, even layer of softened butter on one side of each slice of rye bread. This will be the outer side when grilling.
Assemble the Sandwich:
- Place two slices of bread butter-side down. Spread about 1 tablespoon of dressing on each slice.
- Layer one slice of Swiss cheese on each, followed by corned beef, sauerkraut, and another slice of Swiss cheese.
- Top with remaining bread slices, butter-side facing up.
Grill the Sandwich:
- Heat a skillet over medium-low heat. Place sandwiches in the pan and cook for 3–5 minutes per side, pressing gently, until the bread is golden brown and the cheese is fully melted.
Serve:
- Remove from heat, rest for 1 minute, then slice diagonally and serve warm.
Notes
- Tip: Lightly warming the sauerkraut in a dry skillet helps prevent soggy bread.
- Storage: Best enjoyed fresh, but leftovers can be wrapped and refrigerated for up to 1 day. Reheat gently in a skillet or oven.
- Variations: Swap corned beef for pastrami for a smoky flavour.
- Use turkey and coleslaw to make a Rachel sandwich.
- Try marble rye for a slightly sweeter taste.