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This Reuben sandwich is a classic deli favorite that brings together tangy, savory, and creamy flavors in a handheld treat perfect for lunch or a quick dinner. The combination of melted Swiss cheese, warm corned beef, sauerkraut, and homemade Russian dressing creates a satisfying balance of textures and tastes that never disappoints at the table.
I put this sandwich together after craving a hearty deli-style meal and now it is my go-to whenever I want something warm and comforting without too much fuss.
Ingredients
- Mayonnaise and sour cream: create a creamy base for the Russian dressing that balances the tanginess
- Ketchup: adds a touch of sweetness while the dill pickle relish and horseradish bring brightness and a little kick—choose relish with visible small chunks for texture
- Fresh lemon juice: lifts the dressing with acidity for a fresher taste; always use freshly squeezed when you can
- Corned beef or pastrami: provides the rich, salty, and meaty backbone of the sandwich—thinly sliced for easy layering
- Rye bread: is traditional here for its earthy flavor and chewy texture; look for a robust loaf that can hold all the fillings without falling apart
- Swiss cheese: melts beautifully for gooey richness; fresh slices work best for even melting
- Sauerkraut: adds a fermented zing that cuts through the richness—make sure it is well-drained to prevent soggy bread
- Butter: at room temperature helps create a golden and crisp crust when grilling the sandwich
Instructions
- Build The Russian Dressing:
- Combine mayonnaise, sour cream, ketchup, dill pickle relish, fresh lemon juice, and grated horseradish in a bowl. Mix thoroughly until smooth. Taste and add salt and pepper to your liking. Set aside so the flavors meld.
- Warm The Meat:
- Heat a skillet over medium low heat. Add the corned beef and 2 teaspoons of water or broth to keep it moist. Stir occasionally as it warms through gently for about 2 to 3 minutes. Remove from heat once heated.
- Prepare The Bread And Assemble:
- Butter one side of each slice of rye bread generously. Place two slices butter side down on a cutting board. Spread each with some of the prepared Russian dressing. Layer on the warmed corned beef or pastrami evenly. Add two slices of Swiss cheese on top of the meat, then add the well-drained sauerkraut.
- Grill The Sandwich:
- Close the sandwich with the remaining bread slices, butter side facing out. Heat a large skillet over medium low heat. Place the sandwiches in the skillet, cover it, and cook for about 3 minutes until the bread is golden brown and the cheese starts melting. Flip carefully and cook uncovered on the other side until crispy and golden, about another 3 minutes.
I remember making this with my dad when I was a kid and the smell of toasted rye with melted Swiss cheese still brings back warm memories.
Storage tips
Store leftover sandwiches wrapped tightly in foil or airtight containers in the fridge for up to two days. Reheat in a skillet covered with a lid to keep the bread crisp and the cheese melted or use a toaster oven for best results.
Ingredient swaps
You can swap the corned beef for pastrami or even thinly sliced smoked turkey for a different but still delicious flavor. If you prefer a dairy free version skip the Swiss cheese and use vegan cheese alternatives. For a tangier twist try substituting sauerkraut with pickled red cabbage.
Serving ideas
Serve with classic deli-style sides like potato chips, pickles, or a simple green salad dressed with vinaigrette. A cup of tomato soup pairs beautifully for a comforting combo that feels like a deli feast at home.
This classic sandwich is a comforting delight perfect for any occasion and easy to customize. Enjoy it fresh off the skillet with your favorite sides.
Frequently Asked Recipe Questions
- → What type of meat is best for a Reuben style sandwich?
Thinly sliced corned beef or pastrami works best, providing the savory, tender bite that defines this sandwich.
- → How do you make the creamy dressing for the sandwich?
The dressing combines mayonnaise, sour cream, ketchup, pickle relish, lemon juice, and grated horseradish for a tangy, creamy topping.
- → What bread is traditionally used for this sandwich?
Rye bread is preferred, offering a sturdy base with a slightly earthy flavor that pairs well with the fillings.
- → Can the sandwich be grilled without butter?
Butter adds crispiness and flavor to the bread, but you can use oil or a non-stick skillet for a lighter option.
- → How should sauerkraut be prepared before adding it to the sandwich?
Drain sauerkraut well to avoid soggy bread and to keep the sandwich texture balanced and fresh.