Reuben Sandwich Recipe
Corned beef with Swiss cheese, sauerkraut, and thousand island dressing on marble rye.
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Ingredients
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Sandwich
Thousand Island Dressing
Optional (for serving)
Method
Thousand Island Dressing
Make dressing
In a small bowl, combine 1 cup mayonnaise, 3 tablespoons ketchup, 2 tablespoons sweet pickle relish, 1 teaspoon prepared horseradish, 1 teaspoon apple cider vinegar and 1 teaspoon Worcestershire sauce. Whisk until smooth. Season with a pinch of salt and a pinch of black pepper, taste and adjust seasonings. Refrigerate while assembling sandwiches (can be made up to 3 days ahead).
Prepare sauerkraut and meat
Drain sauerkraut well in a fine-mesh strainer and press or squeeze to remove excess liquid; set aside 1 cup. If corned beef is cold from refrigerator and slices are thick, warm gently: heat a skillet over medium, add a small pat of butter or a teaspoon oil, and warm corned beef slices in batches about 30–60 seconds per side until just heated through (do not overcook). Keep warm on a plate covered with foil.
Assemble and grill sandwiches
Lay out 4 slices of marble rye. Spread about 1 to 1½ tablespoons Thousand Island dressing evenly over the top of each slice (adjust to taste).
Divide the warmed corned beef evenly among the 4 prepared bread slices (about 4 ounces corned beef per sandwich). Top the meat with about 1/4 cup well-drained sauerkraut per sandwich, pressing lightly so it stays in place.
Place 2 slices of Swiss cheese over the sauerkraut on each sandwich. Top with the remaining 4 slices of bread, dressing-side down if you like extra sauce inside.
Spread about 1 tablespoon softened butter on the outside face of each top and bottom slice (about 2 tablespoons butter per sandwich total).
Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches in the skillet (work in batches if necessary). Cook gently 3–4 minutes per side, pressing lightly with a spatula or use a heavy pan to press, until bread is golden brown and cheese is melted. If bread is browning before cheese melts, cover the skillet with a lid for a minute to trap heat and help the cheese melt.
Remove sandwiches from skillet and let rest 1 minute. Cut each sandwich diagonally in half and serve hot with dill pickle spears on the side if desired.