Reuben Sandwich

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Reuben sandwich recipe with corned beef on rye, Swiss cheese, sauerkraut, and Russian dressing, crispy, melty, and easy.

Ingredients

  • 8 rye bread slices 
  • 200g sauerkraut, very well drained (rinsed if desired)
  • 30g butter, softened (or mayo), for grilling
  • 340g corned beef, thinly sliced (about 85g per sandwich)
  • 8 Swiss cheese slices
  • 120mls Russian dressing or Thousand Island (see below)
  • 120mls mayonnaise
  • 40mls Cobra Chilli Habanero Chilli Sauce
  • 2 tbs minced pickles/relish
  • 1 tbs prepared horseradish
  • 1 tsp Worcestershire sauce (+ a squeeze of lemon)

Directions

  1. For the dressing, whisk the ingredients together until smooth. Refrigerate until ready to use.
  2. Heat corned beef in a pan just until warm, 20-30 seconds.
  3. Warm the sauerkraut in a small pot on the stovetop over low heat (important so the sandwich isn’t cold/wet in the center).
  4. Build the Sandwich. On 4 slices of rye bread, spread the dressing, then add Swiss cheese, warmed corned beef, warmed/drained sauerkraut. Drizzle a bit more dressing, top with another slice of Swiss if you like it extra melty. Top with remaining bread.
  5. Butter the outside of the bread (or spread mayo for extra crispy).
  6. Heat a large pan to medium heat. Cook each sandwich 3-5 minutes per side, until golden and the cheese melts. Pro Tip: Cover the pan (or tent) to help melt the cheese – a tiny splash of water added nearby creates steam for extra melting power.
  7. Rest 1 minute, slice, and serve hot.

Notes

  • Quality Deli Meat. Use the best quality corned beef available for the best Reuben sandwich.
  • Drain the sauerkraut and squeeze it very dry. Wet kraut = soggy bread fast.
  • Warm the Meat and Kraut. A classic Reuben is best when the corned beef and kraut are already warm before it hits the pan. It really does make a difference.
  • Medium heat is the sweet spot (crisp bread and melted cheese without burning).

credit @chillipeppermadness

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