Reuben Sandwich Recipe
An easy restaurant quality sandwich recipe you can make at home!
Servings: 2 meaty sandwiches
For homemade Russian dressing (optional):
- 1 tablespoon grated onion with juices
- 1 cup mayonnaise
- ¼ cup bottled 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
For the Reuben
- 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 warm (¼ pound per sandwich)
- ½ cup prepared sauerkraut well drained and warmed
- 4 slices Swiss cheese
To prepare the Russian dressing:
To prepare the Rueben sandwich:
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.