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Chef's Tip
To prevent the bread from becoming soggy, lightly toast both sides of the rye bread before assembling the sandwich. Also, make sure to thoroughly drain the sauerkraut by pressing it between paper towels to remove excess moisture.
Instructions
- Make the Russian dressing: In a small bowl, combine mayonnaise, ketchup, horseradish, Worcestershire sauce, pickle relish, lemon juice, paprika, salt, and pepper. Mix well and refrigerate until ready to use.
- Prepare the sauerkraut: Place drained sauerkraut between layers of paper towels and press gently to remove as much moisture as possible.
- Prepare the corned beef: If the corned beef is cold from the refrigerator, you can gently warm it by placing it in a steamer basket over simmering water for 2-3 minutes, or in the microwave for 20-30 seconds.
- Assemble the sandwiches: Spread one side of each bread slice with softened butter (this will be the outside). Flip the bread over and spread Russian dressing on the inside of each slice.
- On four of the bread slices (unbuttered side up), layer the following: a slice of Swiss cheese, 1/4 of the corned beef, 1/4 of the sauerkraut, and another slice of Swiss cheese. Top with the remaining bread slices, dressing side down, buttered side up.
- Heat a large skillet or griddle over medium heat. Place the sandwiches on the hot surface and cook until golden brown and crispy, about 3-4 minutes per side. Press down occasionally with a spatula.
- Once the bread is golden and the cheese is melted, remove from heat and cut each sandwich in half diagonally.
- Serve immediately with pickle spears and French fries or potato chips.
Plating
Slice each sandwich diagonally and arrange on a plate with the cut sides facing up to showcase the layers. Place a dill pickle spear alongside the sandwich and add a small serving of crispy French fries or potato chips. Include a small ramekin of extra Russian dressing on the side for dipping.
Storage & Reheating
Assembled but ungrilled sandwiches can be wrapped tightly in plastic wrap and refrigerated for up to 24 hours. The Russian dressing can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Grilled sandwiches are best enjoyed immediately but can be wrapped in foil and reheated in a 325°F oven for about 10 minutes if necessary.
About This Recipe
A beloved deli classic that has become a fixture on American diner menus. The Reuben's origins are debated, but it has been a staple of New York delicatessens since the early 20th century. This version stays true to the traditional preparation with its combination of corned beef, sauerkraut, Swiss cheese, and Russian dressing on rye bread, grilled to melty perfection.