Description
A classic Reuben Sandwich featuring layers of tender corned beef, melted Swiss cheese, tangy sauerkraut, and creamy Russian dressing, all grilled to golden perfection on buttery rye bread. Perfect for a hearty lunch or satisfying dinner.
Ingredients
Scale
Sandwich
- 8 slices rye bread
- 4 tbsp. butter, softened
- 8 slices Swiss cheese
- 3/4 lb. corned beef
- 1 cup sauerkraut
- Kosher salt
- Freshly ground black pepper
Russian Dressing
- 1/2 cup mayonnaise
- 3 tbsp. ketchup
- 2 tbsp. horseradish
- 2 tsp. Worcestershire sauce
- 1 tbsp. granulated sugar
- 1/4 tsp. paprika
Instructions
- Prepare the bread and assemble sandwiches: Butter one side of each slice of rye bread. On the non-buttered side, spread Russian dressing evenly. Layer half of the slices with Swiss cheese, corned beef, and sauerkraut. Top each with the remaining slices of bread, dressing side down, forming sandwiches.
- Cook the sandwiches: Heat a medium skillet over medium heat. Place one sandwich in the skillet and cook for about 3 minutes per side, or until the bread is golden brown and the cheese is melted. Remove from heat and repeat with remaining sandwiches.
- Make the Russian dressing: In a medium bowl, whisk together mayonnaise, ketchup, horseradish, Worcestershire sauce, sugar, and paprika until smooth and combined. Season the dressing with kosher salt and freshly ground black pepper to taste.
Notes
- Use rye bread for an authentic flavor and texture.
- Adjust horseradish amount in the dressing for more or less heat.
- Press sandwiches gently with a spatula while cooking to help them brown evenly.
- Serve immediately for best taste and texture.
- Leftover sandwiches can be reheated in a skillet over low heat to maintain crispiness.
