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This Classic restaurant quality Reuben Sandwich Recipe is perfect every time!
There’s a reason this deli favorite is so popular. Our tasty Reuben is meaty, juicy and filled with bold flavors and textures that meld together in one amazing bite. Really good sauerkraut is tangy and slightly crunchy, and a hearty smear of homemade Russian dressing has an assertive bite that’s truly unforgettable.
Our Slow-Cooker Corned Beef is tender and mouthwatering and practically begs to be layered on toasted rye bread. And finally, the mild and creamy Swiss cheese binds it all together into sandwich heaven!
Making our Rueben sandwich recipe at home couldn’t be easier!
There are several easy ways to cook a Reuben sandwich:
- toast the sandwich under the broiler, as we have done here; or
- cook the Reuben in a Panini press; or
- Reuben sandwiches can be pan fried, like a grilled cheese sandwich.
Our recipe works for all these cooking methods, but our favorite is under the broiler. One of the reasons is the easy way it comes together, without having to be flipped, and possibly flopped all over the pan. If we owned a good quality Panini Press that would probably be great, too.
We start with fresh baked Rye bread that has been lightly buttered on both sides, and toasted under the broiler. Next, each piece of bread is slathered with a full tablespoon of Russian dressing then layered with sauerkraut, corned beef and Swiss cheese. Broil until the cheese is melted, then bring the two sides together and serve!
Can you make a Reuben sandwich with pastrami instead of corned beef?
To make a classic Reuben will need corned beef and sauerkraut. If you substitute pastrami, it’s a pastrami sandwich. If you use pastrami and switch cole slaw for the sauerkraut, you’ve got a Rachel sandwich. Sometimes the Rachel sandwich is made with deli turkey and cole slaw. It’s all good!
You can call it whatever you want, just be sure to try this Reuben next time you have a little leftover corned beef. We pile it on pretty thick, using a quarter pound of brisket for each Reuben.
If you don’t have leftovers and don’t plan to make corned beef, pick some up at your local deli. It’s all good!
Make your Reuben outstanding with this homemade Russian dressing. It too, couldn’t be easier to make!
We love this easy Russian dressing recipe from Epicurious and will never buy bottled again. It takes about 5 minutes to blend the ingredients together and, the dressing keeps for up to two weeks in the fridge. Make this easy Russian dressing with:
- finely grated onion
- chili sauce or ketchup
- prepared horseradish
- hot sauce
- Worcestershire sauce
- salt and pepper
You may want to double this recipe; it’s that good. We pass extra dressing with the Reuben sandwiches because we can, and you should!
Are Russian dressing and Thousand Island dressing the same?
It’s easy to confuse these two popular dressings. They have a very similar appearance and color, but the flavors are slightly different. Russian dressing has a spicer profile, with horseradish and hot sauce added into the mix. Thousand Island dressing is sweeter with pickle relish in place of the horseradish. Either will work fine for this Reuben sandwich recipe, so no worries.
Serve with chips and a pickle and enjoy this genius Reuben sandwich recipe. It’s a memorable treat!
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An easy restaurant quality sandwich recipe you can make at home!
- 1 tablespoon grated onion, with juices
- 1 cup mayonnaise
- ¼ cup chili sauce, or ketchup
- 1 tablespoon prepared horseradish
- 1 teaspoon hot sauce, like Frank’s
- 1 teaspoon Worcestershire sauce
- pinch sweet paprika
- salt and pepper to taste
- 4 slices rye bread, or marbled rye
- 2 tablespoons butter
- ¼ cup Russian dressing homemade or store bought
- ½ pound thin sliced corned beef, slightly warmed (¼ pound per sandwich)
- ½ cup prepared sauerkraut, well drained and warmed
- 4 slices Swiss cheese
- Mix all ingredients together and refrigerate in an airtight container until needed. Dressing will keep for up to 2 weeks.
- Move the oven rack to the second highest position. Preheat oven broiler to high.
- Butter one side of each slice of bread. Place the bread, butter side up, on a baking sheet. Toast the bread under the broiler until golden brown. Remove from the oven.
- Flip the bread slices over and carefully butter the non-toasted side. Broil until golden brown. Remove from the oven.
- Spread 1 tablespoon Russian dressing on each of the four toasted slices of bread. Divide the sauerkraut on two slices of bread. Divide the corned beef on the remaining two slices of bread. Top each a slice of Swiss cheese. Place the sandwiches under the broiler and heat until the cheese is melted. Press two sandwiches together, cut in half and serve immediately.
- Serve with chips and pickles
Russian dressing recipe adapted from Epicurious, July 2013
Assembled Rueben sandwiches can also be cooked on the stove top in a hot skillet, like grilled cheese, or pressed on a Panini grill.
Finally, here are a few more of our favorite classic sandwiches you might enjoy: