📝 About This Recipe
A masterpiece of Jewish-American deli culture, the Reuben is the king of grilled sandwiches, balancing salty, sour, creamy, and sweet notes in every bite. This version features layers of succulent, warm corned beef and tangy sauerkraut, all brought together by melted Swiss cheese and a zesty, homemade Russian dressing. Griddled to a perfect golden-brown on marble rye, it is the quintessential comfort food experience for any sandwich aficionado.
🥗 Ingredients
The Homemade Russian Dressing
- 1/2 cup Mayonnaise (full-fat preferred)
- 2 tablespoons Chili Sauce or Ketchup (Heinz chili sauce adds a nice kick)
- 1 tablespoon Prepared Horseradish (drained)
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon Smoked Paprika
- 1 tablespoon Shallot (very finely minced)
The Sandwich Components
- 4 slices Marble Rye Bread (thick-cut)
- 1/2 pound Corned Beef (thinly sliced and high quality)
- 4 slices Swiss Cheese (aged Gruyère-style Swiss is best)
- 1 cup Sauerkraut (thoroughly drained and squeezed dry)
- 3 tablespoons Unsalted Butter (softened to room temperature)
👨🍳 Instructions
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1
In a small mixing bowl, whisk together the mayonnaise, chili sauce, horseradish, Worcestershire sauce, smoked paprika, and minced shallots until smooth. Set aside in the refrigerator to let flavors marry.
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2
Place the sauerkraut in a fine-mesh sieve and press firmly with a spoon to remove as much liquid as possible. A soggy Reuben is a chef's nightmare!
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3
Preheat a large heavy-bottomed skillet or cast-iron griddle over medium-low heat. Maintaining a lower temperature ensures the bread browns evenly while the center melts.
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4
While the pan warms, lay out your four slices of marble rye. Spread a generous tablespoon of the Russian dressing on one side of each slice.
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5
Place one slice of Swiss cheese on top of the dressing on all four slices of bread. This acts as a 'moisture barrier' for the bread.
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6
Divide the corned beef into two portions. For the best texture, 'fluff' the meat rather than laying it flat; this creates air pockets that hold heat.
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7
Pile the fluffed corned beef onto two of the bread slices, followed by a thick, even layer of the squeezed sauerkraut.
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8
Close the sandwiches with the remaining bread slices, cheese-side down, so the dressing and cheese are touching the kraut.
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9
Generously butter the top slice of each sandwich with the softened butter.
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10
Carefully place the sandwiches in the skillet, buttered-side down. Now, butter the side that is currently facing up.
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11
Cook for 4-5 minutes per side. Use a spatula to press down gently, encouraging the cheese to fuse the ingredients together.
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12
Once the bread is a deep golden brown and the cheese has visibly melted around the edges, remove from the heat.
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13
Let the sandwiches rest for 1 minute before slicing diagonally with a serrated knife to keep the layers intact.
💡 Chef's Tips
Always squeeze your sauerkraut in a clean kitchen towel to prevent a soggy sandwich. If your corned beef is cold from the fridge, warm it briefly in a separate pan with a splash of water before assembly. Use marble rye for the best visual appeal, but a seeded Jewish rye works perfectly for flavor. Low and slow is the secret; if the heat is too high, the bread will burn before the cheese melts. For an extra kick, add a pinch of caraway seeds to your dressing.
🍽️ Serving Suggestions
Serve with a large, crisp Kosher dill pickle spear on the side. Pair with a side of classic potato salad or thick-cut sea salt potato chips. A cold glass of Dr. Brown’s Cel-Ray soda or a crisp Amber Ale balances the richness. Offer extra Russian dressing in a ramekin for dipping. A side of creamy coleslaw provides a refreshing crunch against the warm sandwich.