Saucy Reuben Sandwich Recipe
Treat yourself to the ultimate deli classic with this Creamy Saucy Reuben Sandwich. Packed with tender corned beef, tangy sauerkraut, gooey Swiss cheese, and a luscious homemade Russian dressing, this sandwich is grilled to golden perfection on buttery rye bread.
Equipment
- Skillet or griddle
- Spatula
- Small bowl for mixing dressing
- Butter knife
- Chef’s knife and cutting board
Ingredients
- For the Sandwich:
- 8 slices rye bread
- 1 pound sliced corned beef
- 1 cup sauerkraut drained
- 8 slices Swiss cheese
- 4 tablespoons unsalted butter softened
- For the Creamy Russian Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon horseradish optional for a kick
- 1 teaspoon Worcestershire sauce
- 1 teaspoon white vinegar
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Make the Russian Dressing:
- In a small bowl, combine mayonnaise, ketchup, Dijon mustard, horseradish (if using), Worcestershire sauce, white vinegar, smoked paprika, and a pinch of salt and pepper. Stir until smooth and set aside.
- Assemble the Sandwich:
- Spread a thin layer of butter on one side of each slice of rye bread.
- On the unbuttered side, spread a generous amount of Russian dressing.
- Layer with 2 slices of Swiss cheese, 3-4 slices of corned beef, a scoop of sauerkraut, and another slice of Swiss cheese. Top with another slice of rye bread, buttered side up.
- Grill the Sandwich:
- Heat a skillet or griddle over medium heat. Place the sandwich in the skillet and grill for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
- Serve:
- Slice the sandwich in half and serve hot with extra Russian dressing on the side for dipping.