Reuben Sandwich Recipe

Reuben sandwiches are a deli favourite for good motive, with crispy rye bread, melty Swiss cheese, tangy sauerkraut, and layers of savory corned beef. They’re simple to make at dwelling in simply 20 minutes and each chunk is wealthy, crispy, and loaded with taste.

Taste: Savory corned beef, tangy sauerkraut, creamy dressing, and nutty Swiss in each chunk.
Professional Tip: Unfold mayo on the skin of the bread for extra-even browning and an ultra-crispy crust.
Serving Solutions: I really like serving it with further dressing for dipping. I typically pair a Reuben with traditional deli sides like chips, pickles, and coleslaw.

Key Substances That Matter

Corned Beef: Use store-bought deli slices or leftover home made corned beef. Barely thicker slices work particularly nicely, simply ask on the deli counter. Pastrami can also be a scrumptious choice.
Sauerkraut: Use sauerkraut in a jar or can, however make sure that to squeeze it very nicely so it doesn’t make the sandwich soggy.
Swiss Cheese: Swiss cheese is traditional and melty. Use 2 slices per sandwich for max soften, or strive child Swiss for a milder chunk.
Dressing: I really like Thousand Island dressing for a Reuben. It may be swapped for Russian dressing, or combine mayo, ketchup, and chopped pickles for a fast home made model.
Variations: In case your rye is gentle, sprinkle in just a few caraway seeds to spice up the flavour. For further tacky goodness, add one other slice of Swiss or a skinny layer of shredded Swiss for even, melty protection in each chunk. Add some horseradish and a sprinkle of paprika for a spicier chunk.

open faced reuben sandwich in a frying pan

How you can Make a Reuben Sandwich

Butter one facet of every slice of bread and unfold the dressing on the opposite facet.
Layer with Swiss, sauerkraut, and beef. Prime with the second slice.
Place the butter facet down in a skillet. Cook dinner till golden (full recipe beneath).

half of a reuben sandwich on a wood plate

For the right crisp: Use medium-low warmth so the bread crisps slowly whereas the cheese melts.
To forestall soggy bread: Squeeze sauerkraut very dry with paper towels.
For a heat Reuben: If utilizing thick or further meat, heat the corned beef first so the middle heats earlier than the bread will get too darkish.
For the right soften: Add a skillet lid for 30 to 60 seconds to assist the Swiss soften quicker (simply control the browning).

Make-Forward and Storage Smarts

Reubens are crispiest proper out of the skillet. Retailer Reuben substances individually when doable.

Cooked corned beef will maintain for as much as 4 days within the fridge. If already grilled, the assembled sandwich will maintain within the fridge for as much as 1 day. Keep away from freezing. Reheat in a heat skillet over low warmth, flipping as soon as, till crisp once more.

Extra Leftover Corned Beef Recipes

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook dinner Time 10 minutes

Whole Time 20 minutes

Butter every slice of bread. Place 4 slices, butter facet down, on the desk or a slicing board.
Unfold the slices with 1 tablespoon dressing and prime with 1 slice of cheese (or extra to style), ¼ of the sauerkraut and ¼ of the corned beef.
Unfold remaining dressing on the second piece of bread and place on prime of sandwich, butter facet out.
Place in a skillet over medium low warmth and cook dinner till simply golden and crisp. Flip and cook dinner on remaining facet.
Minimize in half and serve with further dressing for dipping.

Corned Beef: Use leftover cooked corned beef or deli corned beef. Ask the deli to slice the corned beef further thick if doable.
If you’re loading up your sandwich with plenty of meat or utilizing thick corned beef, I discover it greatest to warmth the corned beef first. This ensures a scorching sandwich with out the bread burning.
For a pleasant crispy exterior, use mayonnaise rather than the butter on the skin of the bread.

Vitamin data offered is an estimate and can range based mostly on cooking strategies and types of substances used.

Course Dinner, Lunch

Delicacies American

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