Reuben Sandwich (w/ homemade Russian dressing)

This reuben sandwich recipe rivals anything you can get in a deli. It is so delicious, and the homemade Russian dressing really makes it great.

I love making restaurant food at home, and that includes deli food. See also: club sandwich, egg salad and chicken salad.😉👌🏻

These reuben sandwiches can totally be dinner, especially during the summer. Serve with cut up fruit (watermelon, pineapple, cantaloupe), pasta salad or potato salad.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

We love the Trader Joe’s corned beef. I like making my own Russian dressing (similar to thousand island), but feel free to use store-bought Russian dressing to make this recipe even easier.

Also, I highly recommend rye or marble rye bread for best results. Of course, you can sub any other bread in a pinch. It will still be good.

Making a reuben sandwich

Here is how to make this reuben sandwich recipe. First, mix up the dressing. Add all dressing ingredients to a small bowl and whisk well to combine.

You can do this in advance and just cover and refrigerate the dressing for up to 3 days before using it. 

Next, assemble the sandwich. Butter the bread. Generously spread butter all over one side of each slice of bread. 

Heat up a skillet to medium-low heat and add 2 slices of bread, buttered side down to the pan in a single layer next to each other with at least ½ an inch in between the slices of bread.

Build/fill the sandwiches right there in the pan.

Top each slice of bread with 2 slices of the Swiss cheese, a couple slices of the corned beef, some of the sauerkraut (about 1-2 tablespoons), the other pieces of Swiss cheese and a nice slather of the Russian dressing on each sandwich.

Then top with the other two slices of buttered bread, butter side up, lightly press down on the edges of each sandwich with your hands or use a spatula after about 1 minute of cooking.

Cook for 1-2 minutes, flip carefully, lightly press down on the sandwich again with a spatula and let it cook for 1-3 more minutes so it gets nice and brown and crispy on both sides. 

Serve immediately with pickles and chips or your favorite potato salad. 

I hope y’all enjoy this reuben sandwich recipe! Let me know if you make it.

Reuben Sandwich Recipe

Did you try this recipe? Give it a star rating. Pin it and share it if it looks good to you. And be sure and stay connected on social media! 

Instagram | Pinterest | Facebook | YouTube | Twitter

4.5 from 2 votes

Print

Reuben Sandwich Recipe

This reuben sandwich recipe rivals anything you can get in a deli. It is so delicious, and homemade Russian dressing really makes it great.

Course Main Course, Sandwich

Cuisine American, Russian

Keyword reuben sandwich, reuben sandwich recipe

Prep Time 5 minutes

Cook Time 6 minutes

Total Time 11 minutes

Servings 4

Calories 358 kcal

Author Marjorie @APinchOfHealthy

Ingredients

For the sandwich

• 4 slices marble rye bread - You can use any type of rye but the marble rye and the dark rye bread are best in this recipe.
• 2 tablespoons butter - softened
• 4 slices Swiss cheese
• 4 ounces corned beef - thinly sliced
• ¼ cup Sauerkraut rinsed and drained - store-bought is fine just make sure it is good quality
• 3 tablespoons Russian dressing - Store-bought works fine. See below on how to make your own.
• Mini pickles - optional for serving

For the homemade Russian dressing (makes extra)

• 1 cup mayo
• ⅓ cup ketchup
• 1 tablespoon prepared horseradish refrigerated
• 2 tablespoons fresh grated onion
• 3 tablespoons chopped pickles - I used baby dill pickles
• 1 teaspoon worcestershire sauce
• ¼ teaspoon smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Instructions

Instructions

1. Butter the bread. Generously spread butter all over one side of each slice of bread.
2. Mix up the dressing. Add all dressing ingredients to a small bowl and whisk well to combine. You can do this in advance and just cover and refrigerate the dressing for up to 3 days before using it.
3. Build and cook the sandwich. Heat up a skillet to medium-low heat and add 2 slices of bread, buttered side down to the pan in a single layer next to each other with at least ½ an inch in between the slices of bread. Top each slice of bread with 2 slices of the swiss cheese, a couple slices of the corned beef, some of the sauerkraut (about 1-2 tablespoons), the other pieces of swiss cheese and a nice slather of the russian dressing on each sandwich. Then top with the other two slices of buttered bread, butter side up, lightly press down on the edges of each sandwich with your hands or use a spatula after about 1 minute of cooking. Cook for 1-2 minutes, flip carefully, lightly press down on the sandwich again with a spatula and let it cook for 1-3 more minutes so it gets nice and brown and crispy on both sides.
4. Serve. Serve immediately with pickles and chips or your favorite potato salad.

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator. Since these were larger sandwiches, I used 1/2 sandwich as a serving.

Recipe notes

• When making the sandwich it is important to press down on the sandwich after you flip it so it stays together easier while it cooks. Just a little bit of pressure is all it needs to help everything hold together better. 
• Use good quality ingredients since there are only a few in this recipe. 
• Don’t overstuff the sandwich.  This is important so that it doesn’t fall apart while cooking. 
• Dressing recipe makes extra sauce

Nutrition Facts

Reuben Sandwich Recipe

Amount Per Serving

Calories 358 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 9g56%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 7g

Cholesterol 50mg17%

Sodium 1408mg61%

Potassium 341mg10%

Carbohydrates 28g9%

Fiber 4g17%

Sugar 9g10%

Protein 12g24%

Vitamin A 437IU9%

Vitamin C 21mg25%

Calcium 200mg20%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.