Corned Beef Reuben Recipe
Swiss Cheese, Sauerkraut, Russian Dressing, Grilled Marble Rye
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Ingredients
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Sandwich
Sauerkraut
Russian Dressing
For Grilling
Method
Russian Dressing
- 1
Make dressing
Whisk together mayonnaise, ketchup, horseradish, Worcestershire sauce, hot sauce, paprika, lemon juice, salt, and black pepper in a bowl until smooth. Taste and adjust seasoning. Refrigerate at least 15 minutes for flavors to meld (can be made up to 3 days ahead).
Sauerkraut
- 2
Prepare sauerkraut
Drain sauerkraut well in a colander, pressing to remove excess liquid. Rinse briefly under cold water if you want milder tang, then drain thoroughly and squeeze out additional moisture with clean hands or paper towels.
- 3
Warm and season
Heat 1 tablespoon unsalted butter in a medium skillet over medium heat. Add drained sauerkraut and stir to coat. Sprinkle in brown sugar (if using) and black pepper. Cook, stirring occasionally, until warmed through and slightly softened, about 4–6 minutes. Remove from heat and keep warm.
Sandwich Assembly & Grilling
- 4
Assemble sandwiches
Lay out 4 slices marble rye. Spread about 1 1/2 tablespoons Russian dressing on each slice. Top each with 2 slices Swiss cheese, then divide and pile approximately 4 ounces (about 1/4 lb) sliced corned beef on each. Top the corned beef with about 1/2 cup warm sauerkraut per sandwich (drain any excess liquid again). Place remaining slice of cheese (1 slice) on top of sauerkraut and finish with second slice of marble rye, dressing side down or up as preferred.
- 5
Butter and grill
Spread softened butter (or brush oil) evenly on the outside faces of each sandwich (both top and bottom). Heat a large skillet, griddle, or cast-iron pan over medium to medium-low heat. Place sandwiches in the pan and press gently with a spatula or with a heavy skillet. Cook until the bottom is golden brown and cheese begins to melt, about 3–5 minutes. Flip carefully and cook the other side until golden and cheese is fully melted, another 3–5 minutes. If the bread browns before the cheese melts, lower the heat and cover the pan for 1–2 minutes to trap heat and finish melting.
- 6
Rest and serve
Transfer sandwiches to a cutting board and let rest 1 minute. Cut each sandwich in half on the diagonal. Serve hot with extra Russian dressing on the side for dipping and optional pickles or potato chips.