How to Make a Reuben Sandwich

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.

Reuben sandwich halves stacked on top of each other on wooden background.

Step 1: Prepare Ingredients

Prepped Reuben sandwich ingredients on wooden background.

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
Swiss cheese and corned beef on wooden board.

Step 2: Combine Sauce Ingredients

Bowl of Russian dressing ingredients.

In a medium bowl, whisk the mayo, ketchup, horseradish, Worcestershire sauce, sugar, and paprika together. Season with salt and pepper, to taste.

Bowl of Russian dressing and a whisk.

Step 3: Butter the Bread Slices

2 slices of bread with butter.

Butter one side of each slice of bread.

Step 4: Add the Sandwich Fillings

Swiss cheese on 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.

Corned beef on bread.
Sauerkraut on sandwich.
Sauerkraut on sandwich.

Step 5: Top with 2nd Slice of Bread

Reuben sandwich in a frying pan.

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

Reuben sandwich in a frying pan.

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.

Reuben sandwich in a frying pan.
Reuben sandwich in a frying pan.
Reuben sandwich in a frying pan.

Step 7: Cut the Sandwiches in Half

Reuben sandwich and a knife.

Cut the sandwiches in half diagonally.

Step 8: Serve the Reuben Sandwiches

Reuben sandwich halves stacked on top of each other on parchment.

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!

Reuben sandwich halves stacked on top of each other on parchment.

How to Make a Reuben Sandwich

Joss D
Layers of corned beef, melted Swiss cheese and crunchy, tangy sauerkraut between grilled slices of multigrain bread with a homemade Russian dressing.
Prep Time 10 mins
Cook Time 6 mins
Total Time 16 mins
Course Main Course
Cuisine American
Servings 4
Calories 612 kcal

Ingredients
 
 

For the Russian Dressing:

  • ½ cup mayonnaise
  • 3 tbsp. ketchup
  • 2 tbsp. horseradish
  • 2 tsp. Worcestershire sauce
  • 1 tbsp. granulated sugar
  • ¼ tsp. paprika
  • Saltto taste
  • Freshly ground black pepperto taste

For the Sandwich:

  • 8 slices multigrain bread
  • 4 tbsp. buttersoftened
  • 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.
    Bowl of Russian dressing and a whisk.

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.)
    Sauerkraut on sandwich.
  • 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.
    Reuben sandwich in a frying pan.
  • Cut the sandwiches in half diagonally. Serve with extra sauce.
    Reuben sandwich halves stacked on top of each other on wooden background.

Equipment

Frying pan

Nutrition

Calories: 612kcalCarbohydrates: 35gProtein: 18gFat: 45gSaturated Fat: 18gCholesterol: 77mgSodium: 1012mgPotassium: 310mgFiber: 5gSugar: 12gVitamin A: 878IUVitamin C: 9mgCalcium: 350mgIron: 2mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or dipping sauce.

Tried this recipe?Mention @inthekitchdotnet or tag #inthekitchgrams!

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