Dinner / Sandwiches, burgers & pizza
Reuben Sandwich with Homemade Russian Dressing
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Rye toasted golden in the pan, Swiss melted on both sides of warm corned beef, and sauerkraut squeezed dry so the bread stays crisp. Make four, because the first one is gone before the second comes off the griddle.
The short version
Stir up the dressing, squeeze the sauerkraut dry and warm the corned beef in a skillet. Build each sandwich with cheese on both sides of the filling, butter the outside and griddle over medium-low heat, 4 to 5 minutes a side.
What makes ours better
small changes, very loud compliments
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Make the dressing. Mayo, ketchup, relish and horseradish take two minutes and taste fresher than a bottle. It is tangy and a little sweet, which is what the beef and kraut need.
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Squeeze the sauerkraut dry. Wet kraut makes soggy bread. Pressing it in a clean towel keeps the tang and drops the water.
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Warm the corned beef first. A minute in the skillet loosens the slices, so the beef drapes into the sandwich and heats through before the bread burns.
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Put cheese on both sides of the filling. Melted cheese against each slice of bread glues the sandwich together. It doesn't slide apart when you cut it.
What you need
check the pantry before you promise anyone
- Mayonnaise⅓ cup
- Ketchup2 tablespoons
- Sweet pickle relish1 tablespoon
- Sauerkraut1½ cups
- Thinly sliced corned beef1¼ pounds
- Seeded or plain rye bread8 slices
- Swiss cheese8 slices
- Unsalted butter4 tablespoons
Russian dressing
Sandwiches
tap each one as it goes in. no double-salting.
Steps
go slow. the good part can’t be rushed.
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Make the dressing
Stir the mayo, ketchup, relish, horseradish, lemon juice and hot sauce together in a small bowl. Taste and add more horseradish if you want some heat.
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Dry the sauerkraut
Pile the sauerkraut in a clean kitchen towel or on paper towels and squeeze out as much liquid as you can. Fluff it with a fork.
Skip this and the bread goes soft.
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Warm the corned beef
Heat a large nonstick or cast iron skillet over medium heat. Add the corned beef in a loose pile, flip it with tongs and warm for 1 to 2 minutes, until it relaxes and steams. Move to a plate and wipe the pan.
About 2 min. Cook mode has a timer for this step.
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Build the sandwiches
Lay out the 8 bread slices and spread one side of each with dressing. On four slices layer a slice of Swiss, a quarter of the corned beef, a quarter of the sauerkraut, and a second slice of Swiss. Close with the remaining bread, dressing side down.
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Butter the outsides
Spread the softened butter over the top and bottom of each sandwich, right to the edges.
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Griddle the first side
Heat the skillet over medium-low. Add two sandwiches and cook 4 to 5 minutes, pressing down gently with a spatula, until the underside is deep golden brown and crisp.
Don't turn the heat up to hurry it. High heat toasts the bread before the cheese melts.
About 5 min. Cook mode has a timer for this step.
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Flip and finish
Turn the sandwiches over and cook another 4 to 5 minutes, until the second side is browned and the cheese is melted. Repeat with the other two sandwiches.
About 5 min. Cook mode has a timer for this step.
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Rest and slice
Let the sandwiches stand for 1 minute, then cut in half on the diagonal. Serve with pickles.
Good to know
read this before somebody asks for seconds
- Deli corned beef sliced thin is best. If you use packaged corned beef, pull the slices apart before warming.
- For a Rachel, use sliced turkey in place of the corned beef. Coleslaw instead of sauerkraut is the classic swap.
- Make 2 sandwiches at a time. Keep the first batch warm in a 200°F oven on a rack while the second cooks.
- Storage. Best hot. Leftover sandwiches keep in the fridge for 2 days; reheat in a skillet over medium-low heat, 3 to 4 minutes a side. The dressing keeps for 1 week.
Questions, answered
asked and answered at the kitchen counter
What is the difference between corned beef and pastrami?
Both are brined beef brisket. Corned beef is simmered and pastrami is rubbed with pepper and spices and smoked, so it tastes peppery and smoky. Either works in a Reuben.
What is Russian dressing and is it the same as Thousand Island?
Russian dressing in a Reuben is a tangy mix of mayo, ketchup or chili sauce and horseradish. Thousand Island is sweeter and has pickle relish as a main flavor, and it's a fine substitute.
How do I keep my Reuben from getting soggy?
Squeeze the sauerkraut dry, put cheese against each slice of bread, and cook slowly over medium-low heat so the bread crisps as the filling warms.
What bread is best for a Reuben?
Rye, either seeded or plain, sliced about ½ inch thick. Marble rye or pumpernickel works as well.
Can I make Reubens in the oven?
Yes. Bake the buttered sandwiches on a sheet pan at 400°F for 8 to 10 minutes per side, pressing them down with a second pan to keep them flat.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
Made it?
tell me the truth, then tell me who had thirds
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Published October 29, 2026.