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Classic New York Reuben with Russian Dressing inspired by Brigham's
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Inspired by Brigham's

Classic New York Reuben with Russian Dressing

Main Course
This hearty sandwich features thinly sliced corned beef, tangy sauerkraut, melted Swiss cheese, and homemade Russian dressing, all grilled between slices of rye bread until golden and crisp. The technique of layering ingredients in a specific order ensures proper melting and a perfect balance of flavors in each bite of this deli-style classic.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4

Ingredients

  • 8 slices Dark rye bread (Seedless preferred)
  • 1 lb Corned beef (Thinly sliced)
  • 8 slices Swiss cheese (Medium thickness)
  • 1 cup Sauerkraut (Drained well)
  • 4 tbsp Unsalted butter (Softened)
  • 1/2 cup Mayonnaise (For Russian dressing)
  • 2 tbsp Ketchup (For Russian dressing)
  • 1 tbsp Sweet pickle relish (For Russian dressing)
  • 1 tsp Prepared horseradish (For Russian dressing)
  • 1/2 tsp Worcestershire sauce (For Russian dressing)
  • 1/4 tsp Hot sauce (For Russian dressing, optional)
  • 1/4 tsp Paprika (For Russian dressing)
  • 1/8 tsp Fresh ground black pepper (For Russian dressing)
  • 1 pinch Kosher salt (For Russian dressing)
  • 4 whole Dill pickles (For serving)
  • 4 oz Potato chips (For serving)

Tools You'll Need

  • Large skillet or griddle
  • Spatula
  • Small bowl for mixing dressing
  • Whisk or fork
  • Cutting board
  • Sharp knife
  • Paper towels
  • Measuring cups and spoons

Chef's Tip

Squeeze excess moisture from the sauerkraut before adding it to the sandwich by pressing it between paper towels or in a fine-mesh strainer. This prevents the sandwich from becoming soggy and ensures the bread gets properly crisp when grilled.

Instructions

  1. Make the Russian dressing: In a small bowl, combine mayonnaise, ketchup, relish, horseradish, Worcestershire sauce, hot sauce (if using), paprika, black pepper, and salt. Stir until well blended. Refrigerate until ready to use.
  2. Prepare the sauerkraut: Place drained sauerkraut between layers of paper towels and press gently to remove excess moisture.
  3. Heat a large skillet or griddle over medium heat.
  4. Butter one side of each bread slice, ensuring the butter reaches all the way to the edges.
  5. For each sandwich: Place one slice of bread, buttered side down, on a work surface. Spread about 2 tablespoons of Russian dressing on the bread.
  6. Layer 4 ounces of corned beef, followed by 1/4 cup of sauerkraut, and then 2 slices of Swiss cheese.
  7. Spread another tablespoon of Russian dressing on the unbuttered side of another slice of bread and place it, buttered side up, on top of the cheese.
  8. Place the assembled sandwiches on the heated skillet. Cook until the bottom is golden brown, about 3-4 minutes.
  9. Carefully flip the sandwiches and cook until the other side is golden brown and the cheese is melted, about 3 minutes more. Press down gently with a spatula during cooking.
  10. If needed, reduce heat to medium-low to allow cheese to melt completely without burning the bread.
  11. Slice each sandwich diagonally and serve immediately with dill pickles and potato chips.

Plating

Slice each sandwich diagonally and arrange on a plate with the cut sides facing up to display the layers. Place a whole dill pickle spear alongside the sandwich. Add a small pile of potato chips or kettle chips on the side. Optionally, serve with a small ramekin of additional Russian dressing for dipping.

Storage & Reheating

Assembled but ungrilled sandwiches can be wrapped tightly in aluminum foil and refrigerated for up to 24 hours. The Russian dressing can be stored in an airtight container in the refrigerator for up to 1 week. Leftover grilled sandwiches can be wrapped in foil and reheated in a 325°F oven for 10-15 minutes, though the texture is best when freshly made.

About This Recipe

This New York Reuben is inspired by the classic deli sandwich that was featured at Brigham's restaurants throughout Massachusetts. The combination of warm corned beef, tangy sauerkraut, melted Swiss cheese, and Russian dressing creates a perfect balance of flavors and textures. While the restaurant version used prepared Thousand Island dressing, this homemade Russian dressing adds depth of flavor with fresh ingredients while maintaining the nostalgia of the original.

How did it turn out?

We'd love to hear about your experience making this recipe!