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.

Easy, flavorful and full of tradition, this Reuben Sandwich Recipe is tasty, a quick recipe and one that you&#39;ll love.

sour cream

Tablespoon relish

lemon juice

Teaspoon jarred (grated horseradish)

pepper

butter

sauerkraut (drained and warmed slightly)

rye bread or rye and pumpernickel swirl bread

Dill pickles (optional)

Mix all the dressing ingredients together with a fork or a whisk until combined. Refrigerate until ready to use.

Preheat a skillet or griddle to medium low heat while you assemble sandwiches.

Butter one side of each slice of bread, flip the bread over and spread the dressing on the other side of each slice.

Place a piece of Swiss cheese on top of each of the dressing sides, so each sandwich will have a total of 2 pieces of cheese.

On one side layer a generous amount of warmed meat followed by your desired amount of warmed sauerkraut.

Top with the other piece of bread with the dressing and cheese, keeping the buttered side up.

Cook your sandwiches for about 5 minutes per side until the sides are golden brown and the cheese is melty. If it cooks too fast, lower heat. You want the sandwiches to cook for a while, so they get fully melted and warmed through.

Cut in half and enjoy with pickles and potato chips.

I love making the Reuben sandwiches because all the ingredients come together in a perfect harmony of flavors and textures.

onion

sweet pickle relish (optional)

hot sauce (optional)

¼ teaspoon smoked paprika (or sweet)

vegetable oil

Make the Dressing – In a medium bowl, whisk together mayonnaise, ketchup, onion, horseradish, pickled relish (if using), Worcestershire sauce, hot sauce (if using), paprika, salt, and black pepper. Cover and refrigerate until ready to use.

Warm the Sauerkraut – Drain the sauerkraut well, then gently press it between paper towels to remove excess moisture. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the sauerkraut and cook, stirring occasionally, until just warmed through, about 1 minute. Transfer to a bowl. Wipe the pan clean.

Warm the Corned Beef – In the same pan used to cook the sauerkraut, heat the remaining 1 tablespoon oil over medium heat. Add the sliced corned beef, separating the pieces with tongs. Cook until warmed through but not browned, about 1 to 2 minutes. Transfer to a plate.

Assemble the Sandwich – Spread softened butter on one side of each rye bread slice. Place the slices on your work surface, buttered side down.On the unbuttered side, spread a generous layer of Russian dressing. Top each with one slice of Swiss cheese, followed by warmed corned beef and sauerkraut. Add a second slice of Swiss cheese on top.Spread Russian dressing on the unbuttered side of the remaining bread slices, then place them on top of each sandwich, dressing side down and buttered side facing up. Repeat with the remaining ingredients to make 4 sandwiches total.

Toast the Sandwich – Heat the skillet over medium-low heat. Place the sandwiches in the pan, cover and cook, until the bottom is golden brown and crisp, about 2 minutes. Flip, cover, and cook the other side until golden, and the cheese is fully melted, another 2 to 3 minutes. Adjust the heat as needed to prevent burning while allowing the cheese to melt.

To Serve – Transfer the reuben sandwich to a cutting board. Slice in half and serve immediately while warm and melty.

We invited guests over for St. Patty's Day celebration and made these Reuben sandwiches for our guests! They have been raving about them for days! 

Hint~ I made them in a Panini press and they were incredible.
Thank You~

Warming the ingredients first is essential with a thick sandwich like this. Make piles for each sandwich and heat them in the oven, then spatula them on to the bread. Also, when grilling sandwiches, especially if you don't somehow preheat the innards, it really helps to put a sheet pan or whatever over them as they grill to heat more than just the bread in contact with the grill.

https://www.youtube.com/watch?v=fsakhIE2jNE

This classic reuben sandwich is super crispy, melty, and packed with bold deli flavors. Once you try it, you'll be hooked!
→ Recipe: https://www.jessicagavin.com/reuben-sandwich/

📕 MY COOKBOOK: https://amzn.to/462HcFh

⭐ ALWAYS IN MY KITCHEN (affiliate):
• Cutting Board: https://amzn.to/45Wyjx2
• Vitamix Blender: https://amzn.to/46ioTMJ
• Instant-Read Thermometer: https://alnk.to/8tOQtpp
• Knife Set: https://amzn.to/3spR2n1
• Glass Bowls: https://amzn.to/47o2EFJ
• Food Processor: https://amzn.to/3My0zPB
• Kitchen Scale: https://amzn.to/47kZOS5

➡️ FOLLOW ME:
• Instagram: https://www.instagram.com/jessica_gavin/
• Pinterest: https://www.pinterest.com/foodiegavin/
• Facebook: https://www.facebook.com/JessicaYeeGavin/
• TikTok: https://www.tiktok.com/@jessicaygavin/

❤️ Thanks for watching!
#reubensandwich #sandwiches #homemade #cookingtips #beefsandwich 

Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge and quick recipe tutorials with trusted tips and techniques learned in culinary school. https://jessicagavin.com 

During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.

And now, I enjoy developing recipes in my home test kitchen and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.

Featured on USA Today, NPR, The Oprah Magazine, Better Homes & Gardens, NBC News, and more.

How to Make a Reuben Sandwich

Top 7 reuben sandwich recipe recipes from across the web

The most viewed reuben sandwich recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Reuben Sandwich

Classic Reuben Sandwich

Classic Reuben Sandwich

Reuben Sandwich recipe!

Reuben Sandwich Recipe

Reuben Sandwich Recipe

Reuben Sandwich

Top 7 reuben sandwich recipe recipes from across the web

The most viewed reuben sandwich recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Reuben Sandwich

Classic Reuben Sandwich

Classic Reuben Sandwich

Reuben Sandwich recipe!

Reuben Sandwich Recipe

Reuben Sandwich Recipe

Reuben Sandwich

The most viewed reuben sandwich recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine