Reuben Sandwich
Warm corned beef, tangy sauerkraut, melted Swiss and homemade Russian dressing on buttery griddled rye bread.
By Priya Hollis, Head of Shop & Product
Published March 20, 2025
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Level
- Easy
The Reuben is a deli counter legend, and making one at home is mostly about balance. Salty corned beef, sour sauerkraut, creamy Swiss and a sweet, horseradish-spiked Russian dressing all need to share the stage without the bread going soggy.
The key is squeezing the sauerkraut dry and warming the corned beef and kraut before assembly. That way the cheese melts completely and the rye can crisp up in the pan without burning while you wait for the middle to heat through.
Seeded rye is traditional, and its caraway flavor is part of what makes a Reuben taste like a Reuben. Serve with a crunchy dill pickle spear and kettle chips, and plenty of napkins.
- Homemade Russian dressing
- Crisp buttery seeded rye
- Deli classic at home
Ingredients
Directions
Make the Russian dressing: whisk together the mayonnaise, ketchup, horseradish, pickle, worcestershire sauce and paprika. Refrigerate until needed.
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