A classic Reuben sandwich recipe made with corned beef, Swiss cheese, and sauerkraut piled high on rye bread and pan-grilled so that the bread is toasty brown and buttery crisp. Easy to make and incredibly delicious!
In a small bowl, stir together the mayonnaise, ketchup, horseradish, Worcestershire sauce, and hot sauce. Set aside.
To make the sandwich
Butter one side of two slices of bread.
Place the bread buttered-side down on a plate or on a flat surface. Top one piece of bread with a slice of Swiss cheese and half of the corned beef.
Add the sauerkraut and dressing, and then top with the remaining corned beef and cheese.
Top with the second slice of bread to create a sandwich.
Preheat a griddle or a frying pan to medium heat. Cook the sandwich on one side until the bread is golden brown and the cheese has melted, about 3 minutes. Use a spatula and carefully flip the sandwich over to cook the second side, an additional 3 minutes.
Slice and enjoy!
Notes
Expert Tips
Be sure to drain and completely squeeze all the liquid from the sauerkraut. Otherwise, your sandwich could end up soggy.
Gently press down on the sandwich with a spatula while it's cooking. This will help to heat all of the sandwich ingredients.
A Reuben is a big and hearty sandwich, so you may want to save half for later. If you have a leftover half of a sandwich, it's easy to reheat. Wrap the sandwich in aluminum foil and place it on a baking sheet. Heat it in a preheated 325 degree F oven (165 degrees C) for 12-15 minutes.
Thousand Island dressing can be substituted for the Russian dressing.