Layers of corned beef, melted Swiss cheese and crunchy, tangy sauerkraut between grilled slices of multigrain bread with a homemade Russian dressing make up the classic Reuben sandwich. How does that sound?
It really is as delicious as it sounds. This is one of the best hot sandwiches that you need to try if you haven’t yet! We will show you exactly how to make a Reuben Sandwich from scratch in this week’s cooking tutorial.
Step 1: Prepare Ingredients
For the Russian Dressing:
- 1/2 c. mayonnaise
- 3 tbsp. ketchup
- 2 tbsp. horseradish
- 2 tsp. Worcestershire sauce
- 1 tbsp. granulated sugar
- 1/4 tsp. paprika
- Salt, to taste
- Freshly ground black pepper, to taste
For the Sandwich:
- 8 slices multigrain bread
- 4 tbsp. butter, softened
- 8 slices Swiss cheese
- 16 slices corned beef
- 1 cup sauerkraut
Step 2: Combine Sauce Ingredients
In a medium bowl, whisk the mayo, ketchup, horseradish, Worcestershire sauce, sugar, and paprika together. Season with salt and pepper, to taste.
Step 3: Butter the Bread Slices
Butter one side of each slice of bread.
Step 4: Add the Sandwich Fillings
Top half of the bread slices (not the buttered side) with 2 pieces of cheese, 4 slices corned beef, ¼ cup sauerkraut and desired amount of Russian dressing.
Step 5: Top with 2nd Slice of Bread
Top each sandwich with remaining slices, butter side up. (The butter should be on the outside part of the sandwiches.)
Step 6: Fry the Reuben Sandwiches
Heat a skillet over medium heat. Place a sandwich in the skillet and cook until golden on each side and the cheese is melted, about 3 minutes per side. Repeat until all sandwiches are made.
Step 7: Cut the Sandwiches in Half
Cut the sandwiches in half diagonally.
Step 8: Serve the Reuben Sandwiches
Serve with extra sauce!
The key ingredients in the sauce for the Reubens are the horseradish and Worcestershire. If you’ve had these ingredients on their own, you know how much flavor they bring to the table. They combine beautifully with the mayo/ketchup base and go perfectly with the corned beef.
The process of making Reuben sandwiches is similar to that of grilled cheese sandwiches; nice and easy! Butter, assemble and fry both sides to crispy, golden perfection, allowing the cheese to melt all over the beef and possibly ooze out the sides. You’re allowed to get a little messy with it.
The Reuben is supposedly named after the American inventor of the sandwich and created in the early 1900’s, although the origins are unclear.
There are a few slight variations for this recipe, including the Montreal version where Montreal-style smoked meat is used in place of the corned beef. In some cases, Russian dressing is swapped out for Thousand Island.
Did you try this restaurant-style version of the Reuben sandwich at home? If you loved it, please share the recipe and leave us a comment below!
How to Make a Reuben Sandwich
Ingredients
For the Russian Dressing:
- ½ cup mayonnaise
- 3 tablespoons ketchup
- 2 tablespoons horseradish
- 2 teaspoons Worcestershire sauce
- 1 tablespoon granulated sugar
- ¼ teaspoon paprika
- Salt - to taste
- Freshly ground black pepper - to taste
For the Sandwich:
- 8 slices multigrain bread
- 4 tablespoons butter - softened
- 8 slices Swiss cheese
- 16 slices corned beef
- 1 cup sauerkraut
Instructions
For the Russian Dressing:
- In a medium bowl, whisk the mayo, ketchup, horseradish, Worcestershire sauce, sugar, and paprika together. Season with salt and pepper, to taste.
For the Sandwich:
- Butter one side of each slice of bread. Top half of the bread slices (not the buttered side) with 2 pieces of cheese, 4 slices corned beef, ¼ cup sauerkraut and desired amount of Russian dressing. Top each sandwich with remaining slices, butter side up. (The butter should be on the outside part of the sandwiches.)
- Heat a skillet over medium heat. Place a sandwich in the skillet and cook until golden on each side and the cheese is melted, about 3 minutes per side. Repeat until all sandwiches are made.
- Cut the sandwiches in half diagonally. Serve with extra sauce.
Equipment
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.