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Homestyle · Entree

Reuben Sandwich

Chef Chubbs

A classic grilled Reuben layered with corned beef, Swiss cheese, sauerkraut, and homemade Russian dressing on rye.

Prep time
15 minutes
Cook time
15 minutes
Total time
30 minutes
Servings
4 sandwiches
Chef Chubbs presenting Reuben Sandwich

Ingredients

  • 8 slices rye bread
  • 1 lb thinly sliced corned beef
  • 8 slices Swiss cheese
  • 1 cup sauerkraut, well drained
  • 4 Tbsp unsalted butter, softened
  • 1/2 cup mayonnaise
  • 2 Tbsp ketchup
  • 1 Tbsp sweet pickle relish
  • 1 tsp prepared horseradish
  • 1 tsp Worcestershire sauce
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • Salt and black pepper, to taste

Directions

  1. In a small bowl, combine mayonnaise, ketchup, pickle relish, horseradish, Worcestershire sauce, paprika, and garlic powder. Season with salt and pepper.
  2. Drain the sauerkraut thoroughly, squeezing out excess moisture to prevent soggy sandwiches.
  3. Warm the corned beef briefly in a skillet over medium-low heat.
  4. Spread Russian dressing on one side of each slice of rye bread.
  5. Assemble each sandwich with one slice of Swiss cheese, 1/4 lb corned beef, 1/4 cup sauerkraut, and another slice of Swiss cheese. Top with the remaining bread, dressing-side down.
  6. Spread softened butter over the outside of each sandwich.
  7. Heat a large skillet or griddle over medium-low heat. Place the sandwiches in the skillet and cook for 3–4 minutes per side, pressing gently with a spatula.
  8. Continue cooking until the bread is golden brown and crispy and the Swiss cheese has melted.
  9. Remove from the skillet, let rest for 1 minute, and slice each sandwich diagonally.
  10. Serve warm with extra Russian dressing, pickles, or potato chips.