Classic Reuben Sandwich Recipe
Make Classic Reuben Sandwich 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 (Russian/Thousand Island style)
Optional/Finishing
Method
Reuben Dressing (Russian/Thousand Island style)
- 1
Make dressing
In a small bowl, combine 1 tbsp mayonnaise, 2 tsp ketchup, 1 tsp prepared horseradish, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp sweet pickle relish, 1 tsp apple cider vinegar, 1 tsp salt and 1/4 tsp freshly ground black pepper. Whisk until smooth and taste; adjust salt, acidity or horseradish to preference. Set aside.
Sandwich Assembly
- 2
Prepare sauerkraut
Place 1 cup sauerkraut in a fine-mesh sieve or a clean kitchen towel and press or squeeze gently to remove excess liquid. This prevents soggy bread and ensures a crisp grilled sandwich.
- 3
Butter bread
Lay out 8 slices of rye bread. Evenly spread about 1/2 tablespoon softened butter on one side of each slice (total 4 tbsp). The buttered side will be the outside that contacts the skillet for browning.
- 4
Assemble sandwiches
Turn four slices of bread so the unbuttered sides face up. On each, spread approximately 3/4 to 1 tsp of the prepared Reuben dressing. Top each with 2 slices Swiss cheese, about 4 oz (1/4 lb) thinly sliced corned beef (divide 1 lb evenly among 4 sandwiches), then distribute the drained sauerkraut evenly (about 1/4 cup per sandwich). Place another 2 slices Swiss cheese on top of the sauerkraut (optional but helps melting and keeps sauerkraut in place). Close sandwiches with the remaining bread slices, buttered side out.
Cooking
- 5
- 6
Grill sandwiches
Place up to two sandwiches in the skillet (do not overcrowd). Cook 4–6 minutes per side, pressing gently with a spatula or a heavy pan to encourage even contact, until bread is deep golden brown and cheese is melted. If bread is browning too quickly before cheese melts, reduce heat to low and cover skillet briefly (30–90 seconds) to trap heat and help melt cheese. Add an extra 1 tsp butter or oil to the skillet between batches if needed.
- 7
Rest and serve
Transfer sandwiches to a cutting board and let rest 1 minute. Using a sharp knife, cut each sandwich in half on the diagonal. Serve immediately with pickle spears.