Chef's Tip
For the best texture, squeeze as much moisture as possible from the sauerkraut before assembling the sandwich. This prevents the bread from becoming soggy and ensures the perfect balance of flavors and textures in every bite.
Instructions
- Make the Russian dressing: In a small bowl, combine mayonnaise, ketchup, pickle relish, horseradish, Worcestershire sauce, lemon juice, paprika, salt, and pepper. Stir until well combined. Refrigerate until ready to use.
- Prepare the sauerkraut: Place the drained sauerkraut between several layers of paper towels and press firmly to remove excess moisture.
- For each sandwich, spread one side of two slices of rye bread with softened butter. These will be the outsides of the sandwich.
- Spread Russian dressing on the non-buttered sides of each bread slice.
- On one slice of bread (dressing side up), layer a slice of Swiss cheese, about 3 oz of your chosen protein (corned beef, turkey, or veggie patty), 1/4 cup of sauerkraut, another slice of Swiss cheese, and top with the second slice of bread (dressing side down, buttered side up).
- Heat a skillet or griddle over medium heat. Place the sandwich buttered-side down and cook until golden brown and crispy, about 3-4 minutes.
- Carefully flip the sandwich and cook the other side until golden brown and the cheese is fully melted, about 3-4 minutes more.
- If using a veggie patty, ensure it's heated through completely.
- Cut sandwich diagonally and serve hot with additional Russian dressing on the side if desired.
Plating
Slice each sandwich diagonally from corner to corner and arrange on a plate with the cut sides facing up to display the colorful layers. Serve with a small ramekin of additional Russian dressing on the side and a crisp dill pickle spear. Optionally, add a small side of coleslaw for a complete deli-style presentation.
Storage & Reheating
The Russian dressing can be made up to a week ahead and stored in an airtight container in the refrigerator. Assembled sandwiches should be cooked and eaten immediately for the best texture and flavor. If needed, store cooked sandwiches wrapped in foil in the refrigerator for up to 1 day and reheat in a 350°F oven for 10 minutes or until heated through.
About This Recipe
The Reuben sandwich is an American deli staple with roots in the early 20th century. This version, inspired by Jacob Wirth's customizable approach, honors the classic components while allowing diners to adapt it to their preferences. The house-made Russian dressing adds a distinctive tangy-sweet flavor that elevates the sandwich beyond standard fare, while maintaining the soul-satisfying combination of toasty bread, melted cheese, and savory fillings.