Go Back
–+ servings
what to serve with reuben sandwiches - sandwich shown with pickles
Print Recipe
5 from 2 votes

Best Reuben Sandwich

This easy recipe makes two sandwiches - double for more. Deli corned beef, melty Swiss cheese, sauerkraut grilled on rye bread with store bought or my homemade Thousand Island or Russian Dressing.
Prep Time5 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Irish
Keyword: reuben, corned beef sandwich, deli corned beef sandwich, best reuben sandwich, irish recipes, st. patrick's day recipe
Servings: 2
Calories:

Equipment

  • large skillet OR griddle

Ingredients

REUBEN SANDWICH (makes 2)

  • 4 slices fresh rye bread
  • 2 tablespoons butter softened to room temp
  • 1/4 cup Russian OR Thousand Island dressing (NOT both) store bought OR home - recipe below
  • 4 slices Swiss cheese may need more if bread slices are large
  • 8 ounces thinly sliced deli corned beef
  • 1/2 cup sauerkraut well drained and squeezed of any liquid

RUSSIAN DRESSING

  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespooon chili sauce
  • 1/4 teaspoon onion powder
  • 2 teaspoons prepared horseradish
  • 1/2 teaspoon worcestershire sauce
  • salt and black pepper or to taste

THOUSAND ISLAND DRESSING

  • 1/4 cup mayonnaise
  • 1/4 teaspoon onion powder
  • 2 tablespoons ketchup
  • 1 1/2 tablespoon sweet pickle relish
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon paprika
  • salt and black pepper to taste

Instructions

RUSSIAN or THOUSAND ISLAND DRESSING

  • Add ingredients to a bowl. Whisk to combine.

REUBEN SANDWICH:

  • Drain and squeeze the moisture from the sauerkraut. This is important so the sandwich doesn’t get soggy.
  • Add 1/2 tablespoon of butter to a skillet over low heat. Add corned beef and warm slightly for a few seconds then remove from the skillet. 
  • Butter one side of each slice of bread then place butter side down on a plate.
  • On the non-buttered side add sliced cheese and 1-2 tablespoons of dressing of choice (again the amount depends on the size of your bread).
  • Top with corned beef then 1/4 cup of well drained sauerkraut.
  • Add another layer of cheese and the remaining slice of bread. Carefully transfer the sandwich to the skillet over medium to medium-low heat.
  • Butter the top of the sandwich bread. Grill 3-4 minutes or until the bread is golden then turn the sandwich over and cook until both sides are tolden brown and the cheese is melted.

Notes

If you tried this recipe, don’t forget to leave a comment  and ⭐⭐⭐⭐⭐ rating!