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The best sandwiches are always loaded with fresh, tasty ingredients, and a good Reuben is no exception. Enjoy layers of ooey- gooey cheese melted into thick, flavorful corned beef. Our Reuben sandwich is grilled until it’s perfectly brown and crispy on the outside while staying juicy on the inside. One bite, and you’ll feel like you’re at the Katz Deli counter!
REUBEN SANDWICH INGREDIENTS
You will need:
- ½ cup of mayonnaise
- 2 tablespoons of ketchup
- ½ teaspoon of salt
- ½ teaspoon of pepper
- 1 teaspoon of Worcestershire sauce
- 2 tablespoons of lemon juice
- ¼ cup of salted butter, softened
- 8 slices of marble rye bread
- 8 slices of swiss cheese
- ¾ pound of corned beef
- 2 cups of sauerkraut, drained
SUBSTITUTIONS AND ADDITIONS
Worcestershire Sauce: If you don’t have any on hand, that’s okay! Dissolve ¼ teaspoon of granulated sugar into 2 teaspoons of soy sauce. Add in ¼ teaspoon of lemon juice and add in a dash of hot sauce (any kind you like).
Rye Bread: If you’d like to use another type of bread, we suggest sourdough as a great alternative.
Pickles: Some people LOVE dill pickles on their sandwich or even on the side. Give it a try!
Pastrami: Add some yummy pastrami to your sandwich! It’s so good!
HOW TO MAKE THIS REUBEN SANDWICH RECIPE
STEP ONE: Use a small mixing bowl to whisk together the mayonnaise, ketchup, salt, pepper, Worcestershire sauce, and lemon juice to make your own Russian dressing.
STEP TWO: Butter one side of the slices of rye bread.
PRO TIP: Use bigger slices of bread for this meal. It’ll taste better and allow you to put more toppings on.
STEP THREE: Spread a spoonful (or however much you want) of the creamy Russian dressing on the other side of each slice of bread.
STEP FOUR: Make sure your buttered sides are on the outside of the bread and the dressing sides are in. For each sandwich, layer on one piece of bread, 1 slice of swiss cheese, several slices of corned beef, ½ cup sauerkraut, another slice of cheese, and top it off with a second piece of bread. (Repeat to make 4 sandwiches).
PRO TIP: Make sure to drain the sauerkraut so that it doesn’t make the bread soggy.
PRO TIP: The best way to get your slices of cheese to melt is if you let it sit out for 15 to 20 minutes before you start making these.
STEP FIVE: Heat on a non-stick skillet over medium heat. Place each sandwich into the hot skillet, you can cook more than one at a time if they fit into the skillet. Cook on the first side until the bread has browned and the cheese begins to melt. Carefully flip the sandwich and cook it on the other side.
PRO TIP: As you cook your sandwich, gently press it down. This will help you eat it later on – you don’t want it too tall!
STEP SIX: Cook your sandwich until both sides are golden brown, the cheese is all melted and the sandwich is completely heated through. You might need to lower the heat to make sure the cheese melts and the sandwich heats through without the bread burning.
HOW TO SERVE
Serve this delicious sandwich with a cold salad such as our classic coleslaw or potato salad and potato chips on the side, add our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea and you have yourself a perfect lunch.
IN THE FRIDGE: Store your homemade Reuben sandwich in an airtight container or a plastic zip bag for 1 to 2 days.
We absolutely love to make Reubens for lunch at my house. This classic sandwich is hearty enough to be a full meal or a nice big lunch! Corned beef is juicy and flavorful, and blended with melted cheese, tangy sauerkraut and yummy grilled bread – it’s absolutely perfect.
Both types of meat come from the same cut of beef but pastrami is smoked while corned beef is boiled or steamed. A traditional Reuben is always made with corned beef. A similar sandwich that uses pastrami is referred to as a Rachel sandwich.
Classic Reuben Sandwiches are made using marble or dark rye bread.
You can store your leftover corned beef sandwich in the fridge in an airtight container for 1 to 2 days.
MORE RECIPES YOU’LL LOVE
- ½ cup mayonnaise
- 2 tablespoons ketchup
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Worcestershire
- 2 tablespoon lemon juice
- ¼ cup salted butter softened
- 8 slices marble rye bread
- 8 slices swiss cheese
- ¾ pound corned beef
- 2 cups sauerkraut drained
- In a small bowl whisk together mayonnaise, ketchup, salt, pepper, Worcestershire, and lemon juice to make the Russian dressing.
- Butter one side of each slice of bread.
- Spread a spoonful, or desired amount, of Russian dressing over the other side of each piece of bread.
- For each sandwich layer one piece of bread, 1 slice of cheese, several slices of corned beef, ½ cup sauerkraut, another slice of cheese, and topped with a second piece of bread. The dressing sides of the bread slices should be facing in while the buttered sides of the bread should be facing out. Repeat to make 4 sandwiches.
- Heat a non-stick skillet over medium heat. Place each sandwich into the skillet, you may cook more than one at a time if they fit in the skillet. Cook on the first side until the bread has browned and the cheese begins to melt. Carefully flip the sandwich and cook on the other side.
- Cook until both sides are browned, the cheese is all melted, and the sandwich is heated through. You may need to lower the heat to make sure the cheese melts and the sandwich heats through without the bread burning.