Reuben Sandwich Recipe

Juicy homemade Reuben Sandwich Recipe. Slices of rye bread piled with corned beef, cheese and loaded with sauerkraut and a homemade tangy Russian dressing. This Reuben is everything a grilled sandwich should be.

A classic Reuben is a sandwich consisting of corned beef, Swiss cheese, sauerkraut, Russian dressing between slices of rye bread that is grilled until the bread is crispy and the cheese melts.

Though the sandwich may be enjoyed hot or cold, we love serving it HOT. The meat is heated and cheese melts and the tangy dressing penetrates into the sauerkraut creating an irresistible grilled sandwich.

Though you can purchase Russian dressing or even substitute with Thousand Island dressing instead, the homemade dressing is SO GOOD and really easy to make.

This Reuben Sandwich is not only great for a hearty lunch, but it’s also just as good for a quick dinner served with Baked Potato Wedges!

Classic Reuben Sandwich Recipe

Once you try this homemade Classic Reuben Sandwich Recipe, you’ll never order it at a restaurant again. Slices of rye bread with corned beef, sauerkraut, Russian dressing, and cheese – grilled until crispy!

Prep: 10min

Total: 15min

Yield: 3

Serving Size: 3 g

Nutrition Facts: servingSize 3 g, calories 746 kcal, Carbohydrate 38 g, Protein 32 g, Fat 51 g, Saturated Fat 21 g, Cholesterol 120 mg, Fiber 5 g, Sugar 6 g

Ingredients:

• 1/2 lb corned beef
• ½ tsp olive oil
• 6 slices rye bread
• 2 Tbsp unsalted butter (room temp)
• 1/2 cup sauerkraut (drained)
• 6 slices Swiss cheese
• 1/4 cup mayo
• 1 1/2 tsp chili garlic sauce
• 1/2 tsp lemon juice
• 1 ½ tsp creamy horseradish
• 1 garlic clove (minced)
• ½ tsp Worcestershire sauce
• 1/2 Tbsp onion (finely grated)
• ⅛ tsp paprika
• Salt and pepper, to taste

Instruction:

1. In a bowl combine all the ingredients for the Russian Dressing, set aside.
2. In a skillet, over medium heat, add oil. Once hot, add the meat and cook just until heated.
3. Lightly butter one side of each slice of bread. Place the bread (butter side down) on a plate.
4. Add the toppings to each sandwich: Spread the dressing, top with the meat, cheese and sour kraut. Close bread slices to create a sandwich.
5. In a hot skillet, cook sandwiches over medium heat 4-6 minutes, flipping once. Cook until cheese melts and the bread is crispy.

Reuben Sandwich

Follow our best best Reuben sandwich recipe to learn how to make your own corned beef sandwich with homemade Russian dressing.

Prep: 5min

Total: 15min

Yield: 4 serving(s)

Nutrition Facts: calories 759 Calories, Fat 63 g, Saturated Fat 25 g, Trans Fat 0 g, Cholesterol 139 mg, Sodium 1737 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 9 g, Protein 30 g

Ingredients:

• 8 slices rye bread
• 4 tbsp. butter, softened
• 1/4 c. Russian dressing
• 8 slices Swiss cheese
• 3/4 lb. corned beef
• 1 c. sauerkraut
• 1/2 c. mayonnaise
• 3 tbsp. ketchup
• 2 tbsp. horseradish
• 2 tsp. Worcestershire sauce
• 1 tbsp. granulated sugar
• 1/4 tsp. paprika
• Kosher salt
• Freshly ground black pepper

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Butter one side of each slice of bread. On the non-butter side spread Russian dressing on each slice. Top half of the slices with cheese, corned beef, and sauerkraut. Top each sandwich with remaining slices, dressing side down. ‘}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Heat a medium skillet over medium heat. Place a sandwich in skillet and cook until golden and cheese is melted, 3 minutes per side.’}
3. {‘@type’: ‘HowToSection’, ‘name’: ‘Russian dressing’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘In a medium bowl, whisk together mayonnaise, ketchup, horseradish, Worcestershire, sugar, and paprika until combined. Season with salt and pepper. ‘}]}

My Favorite Reuben Sandwich

There is nothing like a great Reuben Sandwich. Melted swiss cheese paired, tangy sauerkraut, and corned beef in between layers of rye bread!

Prep: 10min

Total: 20min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 697 kcal, Carbohydrate 38 g, Protein 32 g, Fat 46 g, Saturated Fat 20 g, Cholesterol 123 mg, Sodium 2458 mg, Fiber 5 g, Sugar 7 g, Trans Fat 1 g, unSaturated Fat 21 g, servingSize 1 serving

Ingredients:

• 4 tablespoons butter
• 8 slices rye bread
• 16 ounces corned beef (cooked & sliced)
• 8 slices Swiss cheese
• 1 cup sauerkraut (drained and squeezed dry)
• ½ cup thousand island dressing

Instruction:

1. Butter each slice of bread. Place 4 slices, butter side down, on the table or a cutting board.
2. Spread the slices with 1 tablespoon dressing and top with 1 slice of cheese (or more to taste), ¼ of the sauerkraut and ¼ of the corned beef.
3. Spread remaining dressing on the second piece of bread and place on top of sandwich, butter side out.
4. Place in a skillet over medium low heat and cook until just golden and crisp. Flip and cook on remaining side.
5. Cut in half and serve with additional dressing for dipping.

Reuben Sandwich

This classic reuben sandwich recipe features tangy sauerkraut, corned beef, Swiss cheese, and rye bread. It’s a delicious diner meal you can make right at home!

Prep: 25min

Total: 25min

Yield: 6

Ingredients:

• 1/2 c. mayonnaise
• 1/4 c. chili sauce (such as Heinz)
• 1 tbsp. drained horseradish
• 1 tsp. apple cider vinegar
• 1/2 tsp. onion powder
• 1/2 tsp. sweet paprika
• 1/2 tsp. Worcestershire sauce
• Dash of hot sauce
• 4 tbsp. salted butter, at room temperature, plus more for the griddle
• 12 slices rye bread
• 12 slices Swiss cheese
• 1 1/2 lb. sliced corned beef
• 1 1/2 c. drained sauerkraut
• Potato chips and dill pickles, for serving

Instruction:

1. Put a baking sheet in the oven and preheat to 250˚.
2. For the dressing: Mix together the mayonnaise, chili sauce, horseradish, apple cider vinegar, onion powder, paprika, Worcestershire sauce, and hot sauce in a small bowl.
3. Preheat a griddle or large nonstick skillet over medium-low heat. Spread the butter on the bread.
4. Turn 6 slices of the bread buttered-side down. Spread with half of the dressing. Top each with a slice of cheese, some corned beef, sauerkraut and another slice of cheese. Press down to compress the sandwiches a bit. Spread the unbuttered side of the remaining bread with the remaining dressing and place on top of the sandwiches, buttered-side up.
5. Brush the griddle with a little butter, add however many sandwiches will fit and cook, pressing down with a spatula, until crisp and golden on the bottom, 3 to 4 minutes (move the sandwiches around as necessary so that they brown evenly). Flip the sandwiches and cook until crisp and golden on the other side and the cheese is melted, 3 to 4 minutes more. Keep the sandwiches warm on the baking sheet in the oven while you cook the rest. Serve with chips and pickles.

Reuben sandwich recipe

FAQ

What is a classic Reuben sandwich made of?

Is a Reuben normally corned beef or pastrami?

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