Reuben Recipe
Make Reuben Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwich
Russian / Thousand Island-style dressing
Optional (for serving)
Method
Dressing
Make the dressing
In a small bowl combine 1/2 cup mayonnaise, 2 tbsp ketchup, 2 tbsp sweet pickle relish, 1 tsp prepared horseradish, 1/2 tsp Worcestershire sauce, 1/4 tsp paprika, 1/2 tsp fresh lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth, taste and adjust seasoning (a touch more relish for sweetness or horseradish for bite). Set aside in the refrigerator while you assemble sandwiches.
Sandwich assembly and cooking
Prepare sauerkraut
Place 1 cup sauerkraut in a fine-mesh strainer and press or squeeze to remove excess liquid. If very salty, rinse briefly under cold water and squeeze again. Transfer to a small bowl and set aside.
Preheat skillet
Heat a large skillet or griddle over medium heat until hot (about 2–3 minutes).
Assemble sandwiches
Lay out 8 slices of rye bread (4 bottom slices). Spread about 1 to 1 1/2 tbsp of prepared dressing evenly on each of the 8 slices (you'll use both sides of bread for each sandwich). On each bottom slice, layer 3 oz (about 3 slices) corned beef, then a heaping 1/4 cup of drained sauerkraut, then 2 slices Swiss cheese. Top with the matching bread slice, dressing side down so the buttered outside will be on the skillet.
Butter and cook
Spread about 1 tbsp softened butter evenly on the top outside of each sandwich (4 sandwiches -> 4 tbsp total used on top slices). Carefully flip each sandwich so the buttered side faces down and spread 1 tbsp butter on the new top outside of the sandwich. Place sandwiches in the preheated skillet (work in batches if needed). Cook over medium heat 3–5 minutes per side, pressing gently with a spatula, until bread is deep golden brown and cheese has melted. If bread is browning before cheese melts, lower heat to medium-low and cover loosely with a lid for 1–2 minutes to trap heat and encourage melting.
Finish and serve
Remove sandwiches from skillet and transfer to a cutting board. Let rest 1 minute, then slice each sandwich diagonally in half. Serve immediately with pickle spears and potato chips if using, and extra dressing on the side for dipping.