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Classic Reuben Sandwich with House Pickle inspired by The Barnacle
Inspired by The Barnacle

Classic Reuben Sandwich with House Pickle

Main Course
This deli classic features thin-sliced corned beef layered with Swiss cheese, sauerkraut, and Russian dressing on grilled rye bread. The preparation balances multiple ingredients while achieving perfect grilling technique. Served with a tangy house pickle, this hearty sandwich delivers the ideal blend of savory, tangy, and creamy flavors.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4

Ingredients

  • 1 lb Corned beef (Thinly sliced)
  • 8 slices Swiss cheese
  • 1 cup Sauerkraut (Drained well)
  • 1/2 tsp Caraway seeds (Optional, for sauerkraut)
  • 8 slices Rye bread (Marble or seeded)
  • 4 tbsp Unsalted butter (Softened)
  • 1/3 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 Kosher salt
  • 1/4 tsp Black pepper (Freshly ground)
  • 2 whole Kirby or pickling cucumbers (For house pickle)
  • 1/2 cup White vinegar (For house pickle)
  • 1/2 cup Water (For house pickle)
  • 2 tbsp Granulated sugar (For house pickle)
  • 1 tbsp Kosher salt (For house pickle)
  • 2 sprigs Fresh dill (For house pickle)
  • 1 clove Garlic (Smashed, for house pickle)
  • 1/2 tsp Mustard seeds (For house pickle)

Tools You'll Need

  • Large skillet or griddle
  • Spatula
  • Small saucepan
  • Mixing bowls
  • Heat-proof container for pickles
  • Knife and cutting board
  • Paper towels

Chef's Tip

For the perfect Reuben, squeeze your sauerkraut thoroughly to remove excess moisture before adding it to the sandwich. This prevents the bread from becoming soggy and helps achieve that perfect crispness when grilled.

Instructions

  1. For the house pickles: Slice cucumbers into 1/4-inch rounds. In a small saucepan, bring vinegar, water, sugar, and salt to a boil. Remove from heat and add dill, garlic, and mustard seeds. Pour over cucumber slices in a heat-proof container. Let cool to room temperature, then refrigerate while preparing sandwiches.
  2. Make Russian dressing: In a small bowl, combine mayonnaise, ketchup, pickle relish, horseradish, Worcestershire sauce, hot sauce, salt, and pepper. Mix well and refrigerate until needed.
  3. Prepare sauerkraut: Drain sauerkraut thoroughly, pressing out excess liquid with paper towels. Mix with caraway seeds if using.
  4. Heat a large skillet or griddle over medium heat.
  5. Build sandwiches: Butter one side of each bread slice. Place 4 slices butter-side down on work surface.
  6. Spread each with Russian dressing, then layer with 1/4 of the corned beef, 1/4 cup sauerkraut, and 2 slices of Swiss cheese.
  7. Top with remaining bread slices, butter-side up.
  8. Grill sandwiches until golden brown and crispy on bottom, about 3-4 minutes.
  9. Carefully flip and grill until second side is golden brown and cheese is melted, about 3 minutes more.
  10. Cut sandwiches diagonally and serve immediately with house pickles.

Plating

Slice each sandwich diagonally and arrange on plates with a pile of house pickles on the side. Add a small fork for the pickles. For an authentic deli presentation, serve with additional Russian dressing in a small ramekin and add a crisp dill pickle spear alongside the sandwich.

Storage & Reheating

Sandwiches are best enjoyed immediately after grilling. Individual components can be stored separately: corned beef for up to 4 days, Russian dressing for up to 5 days, and house pickles for up to 2 weeks, all in the refrigerator. Assemble and grill just before serving.

About This Recipe

This classic Reuben sandwich draws inspiration from The Barnacle's deli tradition. The harmony of corned beef, Swiss cheese, sauerkraut, and Russian dressing creates that perfect balance of flavors. This home version adapts restaurant techniques to achieve the ideal grilled sandwich with properly prepared components and accompanying quick house pickles.

How did it turn out?

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