Reuben sandwich with homemade Russian dressing
Classic Reuben sandwich: warm corned beef, sauerkraut, melted Swiss and Russian dressing on crisp, buttery grilled rye. Ready in about 20 minutes.
45% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 12 min
- Serves
- 4
- Calories
- 835
- Protein
- 38 g
- Per serving
- $4.92
Why this recipe works
The Reuben is the deli sandwich at its best: salty corned beef, tangy sauerkraut and melted Swiss, held together by a creamy Russian dressing and pressed between slices of buttery rye. It's also the best use for leftover corned beef.
- Warming the corned beef and sauerkraut in the skillet first means the cheese melts and the filling is hot by the time the bread is golden, not burnt.
- Squeezing the sauerkraut dry is the fix for a soggy Reuben: wet kraut steams the bread from the inside.
- Cooking the sandwiches over medium-low heat with a lid on for the first side traps heat to melt the Swiss through.
Ingredients
For the Russian dressing
For the sandwiches
You will need
- Large skillet or griddle with a lid
- Small bowl
Method
Tap a step number to mark it done.
Make the dressing
Stir the mayonnaise, ketchup, horseradish, pickles and Worcestershire together in a small bowl.
Warm the filling
Heat a large skillet over medium heat. Add the corned beef in 4 loose piles and the sauerkraut beside it and warm for 2 to 3 minutes, turning once, until hot. Move it to a plate and wipe out the skillet.
Build the sandwiches
Butter one side of each bread slice. Turn 4 slices butter side down and spread with the dressing. Top each with a slice of Swiss, a pile of corned beef, a quarter of the sauerkraut and another slice of Swiss. Close with the remaining bread, butter side up.
Grill
Cook the sandwiches over medium-low heat, covered, for 4 to 5 minutes, until the bottom is deep golden. Flip, uncover and cook another 3 to 4 minutes, until golden and the cheese is melted.
Serve
Let them rest for a minute, cut in half on the diagonal and serve with pickles and extra dressing.
Cook's notes
- Press the sauerkraut in a sieve or wring it in a towel; it should be damp, not dripping.
- If the bread browns before the cheese melts, turn the heat down and keep the lid on longer.
- Leftover Russian dressing keeps a week in the fridge and is good on burgers.
- Corned beef and sauerkraut are both salty. To cut the sodium, rinse the sauerkraut before squeezing it and use reduced-sodium corned beef.
Nutrition per serving
835 calories
$4.92 estimated cost per serving
Where the calories come from
| Protein | 18% of calories | 38 g |
|---|---|---|
| Carbs | 17% of calories | 36 g |
| Fat | 64% of calories | 59 g |
| Fiber | 5 g | |
| Sodium | 2100 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What is the difference between Russian and Thousand Island dressing?
Both start with mayonnaise and ketchup. Russian dressing is spicier, with horseradish, while Thousand Island is sweeter, with sweet pickle relish. Either works on a Reuben.
What is the difference between a Reuben and a Rachel?
A Rachel swaps the corned beef for turkey or pastrami and often uses coleslaw instead of sauerkraut. The rye, Swiss and dressing stay the same.
How do you keep a Reuben from getting soggy?
Squeeze the sauerkraut very dry, put a slice of cheese between the bread and the wet fillings on both sides, and serve it right away.
