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!
- 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
- 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
- In a medium bowl, combine all dressing ingredients together: mayonnaise, sour cream, ketchup, onion, Worcestershire sauce, horse radish, lemon juice, chili sauce and paprika.
- Mix well and refrigerate.
- 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.
- 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.
- Top with Russian dressing and place second piece of bread on top.
- Heat a medium, non-stick pan over medium-high heat.
- 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.]
- While first side cooks, spread another 1/2 tablespoon butter on the top piece of bread.
- 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.
- Transfer sandwich to cutting board, cut in half and repeat with remaining reuben.
Recipe adapted from Closet Cooking
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