Reuben Recipe

Name: Dal Granos Reuben Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 slices rye bread slices (medium-thick); 12 oz thinly sliced corned beef; 8 slices Swiss cheese slices; 1 cup sauerkraut, well drained; 2 tbsp butter, softened; 1 cup mayonnaise; 2 tbsp ketchup; 1 tsp prepared horseradish; 1 tsp Worcestershire sauce; 1 tsp Dijon mustard; 2 tbsp sweet pickle relish; 1 tsp hot sauce (optional); 1 tsp freshly ground black pepper; 0.25 tsp salt; 4 pieces pickle spears; 4 servings potato chips or fries

Inspired by Dal Grano

Time30m

Serves4

Corned Beef, Sauerkraut, Swiss Cheese, Russian Dressing on Rye Bread

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Ingredients

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Sandwich

8 slices rye bread slices (medium-thick)

12 oz thinly sliced corned beef

8 slices Swiss cheese slices

1 cup sauerkraut, well drained

2 tbsp butter, softened

Russian Dressing

1 cup Mayonnaise

2 tbsp Ketchup

1 tsp prepared horseradish

1 tsp Original Worcestershire Sauce

1 tsp Dijon mustard

2 tbsp sweet pickle relish

1 tsp hot sauce (optional)

1 tsp freshly ground black pepper

1/4 tsp Celtic sea salt

Optional (to serve)

4 pieces pickle spears

4 servings potato chips or fries

Method

Russian Dressing

Make the dressing

In a small bowl, combine 1 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon prepared horseradish, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 2 tablespoons sweet pickle relish, and 1 teaspoon hot sauce (if using). Whisk until smooth. Season with 1 teaspoon freshly ground black pepper and 1/4 teaspoon salt. Taste and adjust seasoning or acidity (add a pinch of sugar or a few drops of lemon juice if desired). Refrigerate while you prepare the sandwiches so flavors meld (at least 10 minutes).

Prepare sauerkraut

Place 1 cup well-drained sauerkraut into a fine mesh sieve and press with the back of a spoon to remove excess liquid. Transfer drained sauerkraut to a small bowl. If you prefer milder sauerkraut, rinse briefly under cold water, then drain and squeeze; otherwise use as-is.

Optional: For a warm, less tangy filling, sauté the drained sauerkraut in a small skillet with 1 teaspoon butter over medium heat for 2–3 minutes, stirring, then remove from heat and let cool slightly.

Assemble sandwiches

Lay out the 8 slices of rye bread. Spread a generous tablespoon of prepared Russian dressing evenly on one side of each slice (reserve a small amount for serving if desired).

On four of the dressed bread slices, layer: 1 slice Swiss cheese, 3 oz (about 1/3 of total) thinly sliced corned beef (evenly distributed), half of the drained sauerkraut (about 1/2 cup), then another slice of Swiss cheese. Top each with the corresponding dressed bread slice, dressing side down, to form 4 sandwiches.

Lightly butter the outsides of each sandwich evenly with the softened butter (about 1/2 tablespoon per side). This helps create a golden, crispy crust when grilling.

Grill the sandwiches

Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches in the skillet (work in batches if necessary). Cook for about 3–4 minutes per side, pressing gently with a spatula, until bread is deep golden brown and cheese is melted. If bread browns before cheese melts, lower heat and cover the pan for 1–2 minutes to trap heat and finish melting.

Alternatively, preheat a panini press and cook sandwiches according to manufacturer instructions until heated through and golden (about 4–5 minutes).

Transfer sandwiches to a cutting board and let rest 1 minute, then cut each on a diagonal or in half as preferred.

Serve

Serve each Reuben with extra Russian dressing on the side (if desired), pickle spears, and chips or fries. Enjoy while hot.