Corned Beef Reuben Recipe
NY style layers of corned beef, swiss cheese, sauerkraut, russian dressing between rye
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Ingredients
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Sandwich
Russian Dressing
Optional (for serving)
Method
Russian Dressing
- 1
In a small bowl, whisk together mayonnaise and ketchup until smooth.
- 2
Add prepared horseradish, Worcestershire sauce, sweet pickle relish, apple cider vinegar, paprika, salt, and black pepper. Stir until fully combined and taste; adjust seasoning as needed.
- 3
Cover and refrigerate for at least 15 minutes to let flavors meld (can be made up to 24 hours ahead).
Prepare Sauerkraut
- 4
Place sauerkraut in a fine mesh strainer and press with the back of a spoon to remove excess liquid. If very wet, squeeze gently with paper towels to dry to about 3/4 cup packed.
- 5
Optional: For a warmer, less tangy filling, heat a small skillet over medium heat, add drained sauerkraut and 1 teaspoon of the prepared Russian dressing, and sauté 1–2 minutes until warmed. Remove from heat and set aside.
Assemble Sandwiches
- 6
Lay out 4 slices of rye bread, buttered side down if you prefer butter inside (optional). Evenly spread about 1 to 1 1/2 tablespoons of Russian dressing on each slice (the side that will contact the fillings).
- 7
Top each dressed slice with 2 slices of Swiss cheese.
- 8
Divide the corned beef evenly among the 4 sandwiches, arranging it in an even layer over the cheese (about 4 ounces per sandwich).
- 9
Top the corned beef with roughly 1/4 cup of the drained (or warmed) sauerkraut on each sandwich, pressing lightly so it sits evenly.
- 10
Place 2 more slices of Swiss cheese over the sauerkraut, then spread 1 to 1 1/2 tablespoons of Russian dressing on the remaining 4 slices of rye bread and place them dressing-side down to close each sandwich.
Grill
- 11
Heat a large skillet or griddle over medium-low to medium heat. Meanwhile, lightly butter the outer faces of each sandwich with the softened butter (about 1/2 tablespoon per outer face).
- 12
Place 1–2 sandwiches in the skillet (avoid crowding). Cook 3–5 minutes per side, pressing gently with a spatula or a heavy pan, until bread is golden brown and cheese is melted. If the bread browns too quickly before the cheese melts, lower the heat and cover the pan for a minute to trap heat and help melt the cheese.
- 13
Transfer finished sandwiches to a cutting board and let rest 1 minute, then cut each sandwich in half on the diagonal.
To Serve
- 14
Serve hot with dill pickle spears and any extra Russian dressing on the side.
