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If you’ve never tried a Reuben sandwich, you should absolutely make it a priority to do so as soon as possible. Reubens are hot sandwiches that are filled to bursting with corned beef, sauerkraut, Russian dressing and Swiss cheese; when made properly, they are a mess to eat and utterly delicious.

This meal is perfect for a hearty lunch or dinner and, if you’re using leftover corned beef, is a breeze to put together. If you love the comfort you get from a classic grilled cheese, you’ll love this sandwich; buttery, grilled bread, flavorful corned beef, tangy sauerkraut and oohey-gooey cheese — it’s a masterpiece!

Reuben Sandwich

Serves 2



  • 4 slices pumpernickel rye bread (or plain rye or pumpernickel)
  • 6 oz. cooked corned beef, warmed and sliced
  • 4 pieces Swiss cheese
  • 1/3 cup sauerkraut
  • 2 tablespoons butter, room temperature, divided

Russian Dressing:

  • 1 tablespoon mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon ketchup
  • 1/2 tablespoon onion, grated
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon horse radish
  • 1/2 teaspoon lemon juice
  • 1 dash chili sauce
  • 1 dash paprika


  1. In a medium bowl, combine all dressing ingredients together: mayonnaise, sour cream, ketchup, onion, Worcestershire sauce, horse radish, lemon juice, chili sauce and paprika.
  2. Mix well and refrigerate.
  3. Squeeze and drain as much liquid as you can out of sauerkraut. If it is still not dry enough, saute it for several minutes to help the moisture evaporate.
  4. Begin assembling your sandwiches by placing 2 slices of Swiss cheese on top of one piece of bread. Then place corned beef and sauerkraut on top of cheese.
  5. Top with Russian dressing and place second piece of bread on top.
  6. Heat a medium, non-stick pan over medium-high heat.
  7. Take 1/2 tablespoon of butter and spread it over the top piece of bread, then place your entire sandwich, butter side down, on the hot pan.

    [Optional: place something heavy (e.g. weighted skillet) on top of sandwich to help it grill/melt.]

  8. While first side cooks, spread another 1/2 tablespoon butter on the top piece of bread.
  9. Once bottom piece is golden brown and toasted, carefully flip sandwich over and grill until cheese is melted and bread is golden brown. 2-4 minutes per side.
  10. Transfer sandwich to cutting board, cut in half and repeat with remaining reuben.

Recipe adapted from Closet Cooking