Serves 4
25 min
Classic Reuben Sandwich
Recipe GLPR0b02b3b8929a8f
A hearty Central European sandwich featuring tender sliced corned beef, tangy sauerkraut, melted Swiss cheese, and a zesty homemade dressing on buttered and grilled rye bread. The combination of savory, salty, and slightly sour flavors creates a truly satisfying meal.
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Ingredients
2 1/2 tablespoons mayonnaise
2 tablespoons sour cream
1 1/2 tablespoons ketchup
1 tablespoon dill pickle relish
1 tablespoon fresh lemon juice
1 teaspoon grated horseradish
Kosher salt and freshly ground black pepper to taste
1 pound sliced corned beef
1/2 pound sauerkraut, drained
8 slices Jewish rye bread
5 tablespoons unsalted butter, softened
8 slices Swiss cheese
Directions
In a small bowl, combine mayonnaise, sour cream, ketchup, dill pickle relish, fresh lemon juice, and grated horseradish. Season with kosher salt and freshly ground black pepper to taste. Set the dressing aside.
Pat the drained sauerkraut dry with paper towels to remove excess moisture.
Spread the softened butter evenly on one side of each rye bread slice.
Heat a large skillet or griddle over medium-high heat until hot.
Place 4 bread slices butter-side down on the hot skillet. Cook until golden brown, about 2-3 minutes. Remove and set aside.
Repeat with the remaining 4 bread slices, cooking butter-side down until golden brown.
On the untoasted side of each of the 4 first bread slices, spread a thin layer of the prepared dressing, then layer with 1 or 2 slices of Swiss cheese.
Warm the sliced corned beef in the skillet for 1-2 minutes until heated through.
Divide the warm corned beef evenly among the 4 sandwich bottoms, layering it on top of the cheese.
Top each with a portion of the dried sauerkraut, spreading it evenly.
Spread the remaining dressing on the untoasted side of the 4 remaining bread slices, then place them dressing-side down on top of each sandwich.
Return the assembled sandwiches to the skillet over medium-high heat. Cook for 2-3 minutes until the bread is golden brown and crispy, and the cheese begins to melt.
Carefully flip the sandwiches and cook the other side for another 2-3 minutes until golden brown and the cheese is fully melted.
Remove from heat, cut each sandwich diagonally if desired, and serve immediately while hot.
