Reuben Recipe
Make 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
Russian/Thousand Island-style Dressing
Optional/Finish
Method
Dressing
Make the dressing
In a medium bowl, combine 1 cup mayonnaise, 2 tbsp ketchup, 2 tbsp sweet pickle relish, 1 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp apple cider vinegar, 1 tsp paprika, 1 tsp salt, and 1 tsp freshly ground black pepper. Whisk until smooth and homogenous. Taste and adjust salt, pepper or vinegar to balance sweetness and tang. Refrigerate while you assemble the sandwiches (can be made up to 2 days ahead).
Sandwich
Prep sauerkraut
Place 1 cup drained sauerkraut in a fine mesh sieve or cheesecloth and press to remove excess liquid. Squeeze lightly with hands or press with the back of a spoon so the sauerkraut is moist but not dripping. This prevents soggy bread.
Assemble sandwiches
Lay out 8 slices rye bread. Spread about 1.5 to 2 tbsp of the prepared dressing evenly on one side of each of 4 slices (these will be the inside top of each sandwich). On the other 4 slices (the bottom halves), spread about 1 tbsp dressing if desired for extra flavor. On each bottom slice, layer approximately 2 to 3 oz (about 1/4 lb total divided across sandwiches) of thinly sliced corned beef (so each sandwich gets ~4 oz), then distribute the drained sauerkraut evenly (about 1/4 cup per sandwich), then place two slices of Swiss cheese on top of the sauerkraut. Top each with the dressed slice of rye to form 4 sandwiches.
Grill sandwiches
Heat a large skillet or griddle over medium-low to medium heat. Spread softened butter evenly on the outer face of each slice of bread (buttered side out). Place 2 sandwiches in the skillet (don’t overcrowd). Cook 3–4 minutes per side until bread is golden brown and crisp and cheese is melted, pressing gently with a spatula once or twice to promote even contact and melting. If bread is browning before cheese melts, reduce heat to low and cover the skillet loosely with a lid to trap heat. Flip and cook the second side until golden and cheese is fully melted. Remove to a cutting board and keep warm while you grill the remaining sandwiches.
Serve
Cut each sandwich on the diagonal if desired. Serve hot with optional coarse mustard, pickle slices, and extra dressing on the side.