Description
This classic Reuben Sandwich recipe combines flavorful corned beef, melted Swiss cheese, and tangy sauerkraut with a zesty homemade Russian dressing, all grilled to crispy perfection on buttery rye bread. Ready in just 15 minutes, it's a savory and satisfying sandwich perfect for a quick lunch or dinner.
Ingredients
For the Sandwich
- 1/2 lb corned beef
- ½ tsp olive oil
- 6 slices rye bread
- 2 Tbsp unsalted butter (room temp)
- 1/2 cup sauerkraut (drained, storebought or homemade)
- 6 slices Swiss cheese
For the Russian Dressing
- 1/4 cup mayonnaise
- 1 1/2 tsp chili garlic sauce
- 1/2 tsp lemon juice
- 1 ½ tsp creamy horseradish
- 1 garlic clove (minced)
- ½ tsp Worcestershire sauce
- 1/2 Tbsp onion (finely grated)
- ⅛ tsp paprika
- Salt and pepper, to taste
Instructions
- Make the Russian Dressing: In a bowl, combine mayonnaise, chili garlic sauce, lemon juice, creamy horseradish, minced garlic, Worcestershire sauce, finely grated onion, paprika, salt, and pepper. Mix well and set aside.
- Heat the Corned Beef: Heat olive oil in a skillet over medium heat. Add the corned beef and cook just until heated through to enhance flavor without drying out the meat.
- Prepare the Bread: Lightly butter one side of each slice of rye bread. Place the bread slices butter side down on a plate, ready for assembly.
- Assemble the Sandwiches: Spread the prepared Russian dressing evenly on each slice of bread. Top with heated corned beef, a slice of Swiss cheese, and a generous amount of drained sauerkraut. Close the sandwiches with the remaining bread slices.
- Grill the Sandwiches: Heat a skillet over medium heat. Cook the sandwiches for 4 to 6 minutes, flipping once halfway through. Grill until the cheese melts and the bread turns golden and crispy.
Notes
- For best results, use freshly grated onion for the dressing to maximize flavor.
- Drain the sauerkraut well to prevent soggy sandwiches.
- If you prefer a spicier dressing, increase the chili garlic sauce incrementally.
- Butter should be at room temperature for easier spreading on the bread.
- The sandwich is best served immediately while the cheese is melted and bread is crispy.
