Corned Beef Reuben Recipe
Make Corned Beef 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
Reuben Dressing (Thousand Island style)
Optional garnish / serving
Method
Reuben Dressing (Thousand Island style)
- 1
Make 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, 1/2 tsp apple cider vinegar and 1 tsp hot sauce (if using). Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth and taste; adjust acid, sweetness or heat as needed. Refrigerate until ready to assemble.
Sandwich
- 2
Prepare sauerkraut
Place 1 1/2 cups sauerkraut in a fine-mesh sieve and press with the back of a spoon to remove excess liquid. Optionally, warm the drained sauerkraut in a small skillet over medium heat for 2–3 minutes to take the chill off and reduce moisture further; drain again.
- 3
Assemble sandwiches
Lay out 8 slices of rye bread. Spread about 1 tablespoon of the dressing on the interior side of 4 slices (the bottoms). On each of those, place 2 slices of Swiss cheese, then divide the 1 lb thinly sliced corned beef evenly (about 4 oz per sandwich), arranging meat in an even layer. Divide the drained sauerkraut between the 4 sandwiches (about 6 tablespoons each) and spread it over the corned beef. Top the sauerkraut with the remaining 2 slices of Swiss cheese per sandwich, then spread ~1 tablespoon dressing on the interior side of the remaining 4 bread slices and place them top-side down to close each sandwich.
- 4
Butter the bread
Spread softened butter evenly on the outside faces of each assembled sandwich (both top and bottom), using about 1 tablespoon butter per outside surface (approximately 4 tbsp butter total for four sandwiches). Ensure even coverage to promote even browning.
- 5
Grill the sandwiches
Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches in the pan and cook 3–4 minutes per side, pressing gently with a spatula, until bread is deep golden brown and cheese is melted. If the bread is browning too quickly before the cheese melts, lower the heat and cover the pan with a lid for 1–2 minutes to trap heat and finish melting. Alternatively, finish in a 350°F (175°C) oven for 4–6 minutes.
- 6
Slice and serve
Remove sandwiches from the skillet and rest for 1 minute. Cut each sandwich in half diagonally. Serve immediately with dill pickle spears and chips on the side.