Rueben Recipe
Make Rueben 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 garnish
Method
Dressing
Make the dressing
In a medium bowl combine 1 cup mayonnaise, 2 tablespoons ketchup, 2 tablespoons sweet pickle relish, 1 teaspoon prepared horseradish, 1 teaspoon distilled white vinegar, 1 teaspoon Worcestershire sauce, and 1 teaspoon hot sauce (if using). Whisk until smooth. Taste and season with 1 teaspoon salt and 1 teaspoon black pepper, adjusting to preference. Refrigerate for at least 15 minutes to let flavors meld.
Prepare filling
Drain the sauerkraut well in a fine-mesh sieve and press out excess liquid with the back of a spoon or paper towels. If the sauerkraut is very wet or salty, rinse briefly in cold water, drain and squeeze again.
Warm the corned beef briefly in a skillet or microwave for 30–60 seconds just to take the chill off and make it easier to layer and heat through in the sandwich.
Assemble & cook sandwiches
Spread about 1 to 1 1/2 tablespoons of the prepared dressing evenly on one side of each slice of rye bread (reserve the remainder for serving).
On four of the dressed bread slices, place a slice of Swiss cheese, followed by a generous 1/4 lb (about 4 oz) portion of corned beef per sandwich (divide 1 lb total among 4 sandwiches). Top the corned beef with about 1/2 cup sauerkraut per sandwich, pressing it lightly so it stays in place. Add another slice of Swiss cheese on top of the sauerkraut (this helps the sandwich stick together when grilled).
Top each sandwich with the remaining dressed bread slice, dressing side down. Spread about 1 tablespoon softened butter on the outside top of each sandwich and 1 tablespoon on the outside bottom (2 tbs total per sandwich).
Heat a large skillet, griddle, or cast-iron pan over medium-low to medium heat. When hot, place sandwiches seam-side down in the pan. Cook 4–6 minutes per side, pressing gently with a spatula or using a heavy pan on top (a grill press) until the bread is deeply golden brown and the cheese is melted. If the bread browns too quickly before the cheese melts, lower the heat and cover the pan for a minute or two to trap heat.
Remove sandwiches to a cutting board, cut each in half on the diagonal, and serve hot. Garnish with dill pickle slices on the side if desired and pass extra dressing.