Classic Reuben Sandwich With Russian Dressing

Two halves of a Reuben Sandwich on a board with Swiss Cheese and Sauerkraut oozing out of the sandwich

Print Recipe

5 from 1 vote

Classic Reuben Sandwich With Russian Dressing

A Deli Classic at Home!

Prep Time10

Cook Time7

Total Time17

Course: Main Course

Cuisine: American

Servings: sandwiches

Calories: 561kcal

Author: Carolyn Hetke

Equipment

panini maker, skillet or toaster

Ingredients

8 slices rye bread or any rustic hearty bread
1 lb corned beef See Note 1
8 slices Swiss cheese Jarlsberg is also very good
1 cup sauerkraut drained, See Note 2
butter optional

Russian Dressing

¼ cup mayonnaise
1 ½ Tbsps ketchup
½ teaspoon Worcestershire sauce
1 teaspoon hot sauce I used Frank's
¼ tsp sweet paprika
⅛ teaspoon salt
½ tablespoon horseradish optional

Instructions

Russian Dressing

Combine all ingredients in a small dish. Cover and refrigerate to allow flavours to meld. (Can be made upto a day ahead)

Assembly

Preheat panini maker or heavy skillet. Butter one (outer) side of each slice (optional). On the inner side, divide corned beef equally between 4 slices of bread. Then top beef with one quarter of sauerkraut and one quarter of cheese slices. Slather Russian Dressing on the other side. Top the cheese with last 4 slices of bread, Russian Dressing side down.
Toast in skillet or panini maker until cheese is soft and bread is toasted. Flip sandwich half way if using a skillet.
Serve warm with dill pickles on the side if desired.
Alternative: Toast unbuttered bread in a regular toaster, assemble beef, sauerkraut, cheese and Russian dressing as outlined above. Microwave 3- seconds to a minute to soften cheese and warm sandwich.
Alternative: You can substitute Thousand Island Dressing for Russian Dressing.

Notes

Note 1: You can buy prepackaged corned beef slices at the deli or to make your own start with a pre-spiced corned beef (like Rachel's). Rinse off spices, trim as much visible fat as possible and cook in a slow cooker with 1 cup of beer 4 hours on high or 7 hours on low. Cool and slice.

Note 2: You can use drained sauerkraut out of a can directly but you can also drain sauerkraut, add 1 teaspoon of caraway seeds, 1 cup of beer and cook in a slow cooker 2 hours on high or 3 hours on low.

Nutrition