Ultimate Classic Reuben Sandwich Recipe

Craving a taste of New York deli nostalgia? Look no further than this mouthwatering homemade Reuben sandwich! Packed with tender corned beef, tangy sauerkraut, gooey Swiss cheese, and zesty Russian dressing between buttery grilled rye bread, it’s a flavor explosion in every bite.

While traditional Jewish delis may frown upon mixing meat and dairy, we’re bending the rules for this irresistible sandwich. Don’t tell your bubbe, but trust us – it’s worth the culinary rebellion!

The Secret to Reuben Perfection

The key to an amazing Reuben lies in quality ingredients and proper technique. We’ll walk you through sourcing the best corned beef, crafting a killer homemade Russian dressing, and achieving that perfect balance of crispy exterior and melty interior.

With our foolproof skillet method, you’ll be serving up deli-worthy Reubens right in your own kitchen. Get ready to impress your friends and satisfy those sandwich cravings!

Ingredients

For the Russian Dressing:

• 2 1/2 tablespoons (35ml) mayonnaise
• 2 tablespoons (30ml) sour cream
• 1 1/2 tablespoons (20ml) ketchup
• 1 tablespoon (15ml) dill pickle relish
• 1 tablespoon (15ml) fresh lemon juice
• 1 teaspoon (5ml) jarred grated horseradish
• Kosher salt and freshly ground black pepper to taste

For the Sandwiches:

• 1 pound (500g) sliced corned beef
• 5 tablespoons (75g) unsalted butter, divided
• 1/2 pound (225g) sauerkraut, drained
• 8 slices Jewish rye bread
• 8 slices Swiss cheese

Directions

1. Whip up the Russian Dressing: In a bowl, combine mayonnaise, sour cream, ketchup, relish, lemon juice, and horseradish. Season with salt and pepper. Set aside to let flavors meld.
2. Warm the Corned Beef: Preheat oven to 350°F (180°C). Create a foil packet for the corned beef on a baking sheet, adding 2 tablespoons water. Seal tightly and heat for 10 minutes until warm.
3. Sauté the Sauerkraut: Melt 1 tablespoon butter in a pan over medium heat. Add sauerkraut and cook for 5 minutes until heated through and slightly caramelized. Keep warm.
4. Toast the Bread: In a 12-inch skillet, melt 2 tablespoons butter. Toast 4 bread slices until golden on one side, about 4 minutes. Transfer to a work surface, toasted side down. Arrange remaining slices nearby.
5. Build the Sandwiches: Spread Russian dressing on all bread slices. On toasted slices, layer corned beef, sauerkraut, and Swiss cheese. Top with untoasted bread slices, dressing side down.
6. Grill to Perfection: Melt remaining butter in the skillet. Add sandwiches, untoasted side down. Cover with a slightly smaller lid, pressing down gently. Cook for 2 minutes until cheese starts melting.
7. Crisp it Up: Remove lid and cook for 3 more minutes, rotating sandwiches for even browning. Press down occasionally for optimal crispiness.
8. Serve and Savor: Transfer to a cutting board, slice diagonally, and serve immediately while hot and gooey!

Pro Tips

• Splurge on high-quality corned beef from a reputable deli or online source like Zingerman’s.
• Pastrami makes a delicious alternative to corned beef in this sandwich.
• For a shortcut, use store-bought Russian dressing instead of homemade.

Nutritional Information