reuben sandwich recipe

A good Reuben should be loaded and this one definitely is. Here's how to make your own corned beef sandwich with homemade Russian dressing or buy store-bought, either way don't be shy with it.

Reuben Sandwich

rye bread

tbsp. butter, softened

c. Russian dressing

Swiss cheese

corned beef

sauerkraut

mayonnaise

ketchup

horseradish

Worcestershire sauce

sugar

paprika

Kosher salt

black pepper

Enjoyed my sandwich and it reminded me of all the great things about New York 
I did halve the sugar though.

It was fabulous. I added tiny bits of onion and 1 pickle to the dressing. Should have been half a pickle. I wish i had warmed the meat ahead. Otherwise perfect!

Very good results. It’s a keeper. Served with French fries and 3 bean salad.

This reminds me of home. It's easy and fast

https://streaming.hearstdigitalstudios.com/ab75d489-90fb-4aa2-8d59-105fc9a5f465/video_rover_16x9_1080p_hd_1541628739_36750.mp4

Reubens are kicking grilled cheese to the curve

This Reuben is 100% drool worthy

Craving a Reuben sandwich? Look no further! This recipe makes the best Reuben I have ever tasted. PACKED with goodness and super ooey gooey. No trip to NYC necessary!

Classic Reuben Sandwich

unsalted butter (softened)

Russian dressing (recipe follows)

(or shredded corned beef)

mayo

shallot

hot sauce

sweet paprika

Salt and pepper

Stir all the ingredients in a medium size bowl. Reserve.

Make the Russian dressing:

Butter one side of each slice of bread. On the other (unbuttered) side, generously spread Russian dressing.

On half of bread slices, add corned beef and top with sauerkraut and cheese slices (2 per sandwich). Add more sauce, if desired. Top each sandwich with remaining bread slice, dressing side down.

Preheat a large skillet or panini press, over medium-high heat. Place sandwiches in pan, working in batches if needed, and grill each sandwich for approximately 3 minutes per side or until the bread is golden brown and the cheese is fully melted.

Cut each sandwich in half (for that classic deli look) and serve immediately!

Assemble and grill the sandwiches:

Let me introduce the most famous sandwich of all time – a Corned Beef Reuben Sandwich!  My Corned Beef Reuben Sandwich recipe is prepared using sliced corn beef, sauerkraut and melting Swiss cheese on griddle grilled swirled rye bread.

Bread, Rye, Sliced 2 each

Butter, Softened 1 tablespoon

Cheese, Swiss, Slices 2 each

Beef,

Sauerkraut, Drained 1/2 cup

Thousand Island Dressing. 1 tablespoon

Gather the ingredients before you start. 

Heat the Blackstone griddle.  For a Blackstone griddle...

Heat the Blackstone griddle.  For a Blackstone griddle gas grill, preheat on medium.  If using an electric Blackstone, preheat the flat top griddle to 400°F. 

While the Blackstone griddle is heating up, lightly...

While the Blackstone griddle is heating up, lightly butter one side of each piece of the rye bread. Place two slices of Swiss cheese on top of one side of the non-butter rye bread slice. When the flat top griddle is hot, place both slices of the bread on the Blackstone so the buttered side is down. 

In another spot on the griddle, spread out...

In another spot on the griddle, spread out the sliced pieces of corned beef. 

On the piece of rye bread without the...

On the piece of rye bread without the Swiss cheese, top with the sauerkraut that has been rinsed and drained, so it is not dripping.  The last thing you want is soggy bread. 

Toss the sliced corned beef around on the...

Toss the sliced corned beef around on the hot griddle to evenly cook and heat up. 

Assemble the Blackstone Reuben sandwich by placing the...

Assemble the Blackstone Reuben sandwich by placing the warmed corned beef slices on top of the sauerkraut piece of bread and flip the sandwich on top of the other half.  Griddle grilling the corned beef Rueben sandwich will take about 3 to 5 minutes. You want a golden-brown sandwich. Serve the Corned Beef Rueben sandwiches warm with Thousand Island dressing and your favorite sides. 

Recipe VIDEO above. The iconic Reuben Sandwich made famous by Katz's Deli in New York, made at home! Hands down still one of the best sandwiches I have ever had in my life, the most incredible combination of ingredients, the star of which is warm fall-apart tender homemade pastrami!

Reuben Sandwich recipe!

bread

Butter (, for spreading)

grapeseed oil

onion (, thinly sliced)

350 grams/ 12 oz white cabbage

(300 milliliters) cider vinegar

(85 ml) water

salt

tsp sugar

tsp caraway seeds (, optional (Note 2))

tbsp onion (, finely minced)

tbsp dill pickle/gherkin (, finely minced)

sour cream ((can sub more mayo))

2.5 tbsp sriracha, spicy ketchup

horseradish ((jar),

tsp sweet paprika

Mix ingredients, refrigerate 20 minutes+ (keeps 2 weeks).

Russian Dressing:

Dissolve sugar and salt in vinegar.

Heat oil in a large pot over medium heat. Add onion and cook for 2 minutes to soften, don't let it brown.

Add cabbage, vinegar, water and caraway seeds, give it a toss.

Cover, cook on low for 15 minutes, mixing once at 10 minutes.

Transfer to container (including liquid), cool until just warm. Keeps 2 weeks in the fridge.

Quick Sauerkraut:

Thinly slice still cold pastrami (Note 1). Place in a container with a couple of tablespoons of pastrami liquid (reserved from cooking, see pastrami recipe).

Microwave to warm through (or use other method of choice etc cover with foil and place in oven).

Prepare Pastrami:

Preheat grill/broiler to medium high with shelf about 25cm/10" from heat source.

Toast bread. Spread with butter, then 1 tbsp Russian Dressing on each piece.

Pick up pastrami and let excess juices drip away, then place on bread.

Do same for sauerkraut, pile onto pastrami, then top with cheese.

Also place cheese on other slice of bread (ie with just Russian Dressing).

Place under grill until cheese is just melted. Sandwich together and devour while hot!

Assemble Reuben:

This classic Reuben sandwich is a deli-style indulgence that's easy to make at home! Great for using your leftover corned beef from St. Patrick's Day.

Reuben Sandwich Recipe

rye bread ((preferably, marble))

butter (, softened)

Russian dressing

Swiss cheese ((or more, to taste))

beef

sauerkraut (, drained)

pickles and potato chips

Butter one side of each of the slices of rye bread. Spread Russian dressing on the unbuttered sides. Layer the sandwich in the following order: 1 slice of Swiss cheese, corned beef, sauerkraut, and the remaining slice of cheese. Top with the second slice of bread, dressing-side down.

Heat a nonstick skillet over medium heat. Grill the sandwich until the bread is golden and crispy and the cheese is melted, about 3 minutes per side. Gently press down on the sandwich occasionally with a spatula as it cooks. Serve immediately with pickles and potato chips, French fries, or vinaigrette potato salad.

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Top 5 reuben sandwich recipe recipes from across the web

The most viewed reuben sandwich recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Reuben Sandwich

Classic Reuben Sandwich

Classic Reuben Sandwich

Reuben Sandwich recipe!

Reuben Sandwich Recipe

The most viewed reuben sandwich recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine