Classic Reuben Sandwich
Ingredients (Makes 2 sandwiches)
For the Sandwich:
4 slices rye bread (traditional choice)
200–250 g corned beef (thinly sliced)
1 cup sauerkraut (drained well)
4 slices Swiss cheese
2–3 tbsp butter (softened)
For Homemade Russian Dressing:
1/3 cup mayonnaise
2 tbsp ketchup
1 tbsp finely chopped pickles or relish
1 tsp Worcestershire sauce
1/2 tsp paprika
1 tsp lemon juice (optional)
Salt & pepper to taste
Instructions
1. Make the Dressing
In a small bowl, mix:
mayonnaise
ketchup
chopped pickles
Worcestershire sauce
paprika
lemon juice
Stir until smooth and creamy
Set aside (or refrigerate for later)
2. Prep Ingredients
Drain sauerkraut well and squeeze out excess liquid (important to avoid soggy bread)
Lightly warm the corned beef in a skillet or microwave
Butter one side of each bread slice
3. Assemble the Sandwich
On the non-buttered side of bread:
Spread Russian dressing
Add a slice of Swiss cheese
Pile on warm corned beef
Add sauerkraut
Top with another slice of Swiss cheese
Spread a little more dressing (optional)
Close with second bread slice (buttered side facing out)
4. Grill the Sandwich
Heat a skillet or pan over medium heat
Place sandwich in the pan
Cook for 3–4 minutes per side
Press gently with a spatula
Flip when golden brown and crisp
Cook until:
bread is crispy
cheese is fully melted
5. Serve
Slice in half
Serve hot (it will be a little messy—that’s part of the magic )
Tips for the BEST Reuben
Use rye bread for authentic flavor
Don’t skip draining sauerkraut—it makes a big difference
Cook on medium heat so bread crisps without burning
Add extra cheese if you like it extra gooey
Optional Variations
Turkey Reuben (Rachel): Swap corned beef for turkey
Spicy Reuben: Add a little hot sauce or mustard
Open-faced: Bake in oven for a knife-and-fork version
