The classic Reuben Sandwich is made with toasted slices of dark rye bread packed with corned beef, sauerkraut, Swiss cheese and tangy homemade Russian dressing.
This sandwich is the perfect reason to make extra corned beef and cabbage on St. Patrick's Day. Or, simply pick up some corned beef at your favorite deli counter and enjoy a Reuben any time of the year.
What is a Reuben Sandwich?
The Reuben Sandwich was possibly created in the 1920's in Omaha, Nebraska, to feed hungry poker players at their weekly game at the Blackstone Hotel.
Or, it might have been created at Reuben's Delicatessen in NYC in the 1900's. I think it's possible that both could be true.
Two people, in different parts of the country, creating a similar sandwich doesn't sound terribly far fetched. It probably happens all the time. It's nice to think that we have original ideas, but as far as I can tell, original ideas are a rare occurrence.
For all we know, Reuben sandwiches were being made by hundreds of people in smaller establishments or home kitchens. The only difference here is that the Blackstone Hotel and/or Reuben's Delicatessen pushed the sandwich far enough into the public milieu that it caught on, becoming a part of American cuisine.
And hallelujah for that because Reuben sandwiches are delicious.
What's in a Reuben Sandwich?
The Classic Reuben is the kind of sandwich you can order on any restaurant menu and know what you're getting. It's made from 5 basic ingredients:
- Rye bread (pumpernickel or dark rye)
- Russian dressing (or Thousand Island dressing)
- Corned Beef
- Sauerkraut
- Swiss cheese
#1. Rye Bread
First of all, the bread must be rye - either pumpernickel or dark rye will do.
#2. Russian Dressing
I know Thousand Island dressing is often used instead of Russian dressing, but when it comes to Reuben sandwiches, Russian dressing really is where it's at.
Even better, the dressing is made from common ingredients that I'm betting most of us have in our pantry at any given time.
If you have a favorite brand of bottled Russian dressing that you'd rather use, go for it. But, making it from scratch only takes a few minutes and allows you to adjust the flavors to your personal tastes.
#3. Corned Beef
Every St. Patrick's day I make enough Corned Beef and Cabbage to ensure there will be ample leftovers for this sandwich and a plate of Corned Beef Hash.
But, honestly, I don't know why I regulate any of those dishes to once a year. We love them so much in this family that they really should make a more frequent appearance.
While it's hard to find packages of raw corned beef year round, the deli counter always has some cooked corned beef in stock, making Reuben sandwiches possible any time the craving strikes. (Pastrami is also an excellent substitution.)
#4. Sauerkraut
My best advice to you about the sauerkraut is to find a good brand. And when I say "good brand", I mean meaning anything that tastes good to you. The sauerkraut is a big part of this sandwich - so find a brand you like.
My personal favorite brand of sauerkraut is Bubbies, which I order in 2-packs on Amazon.
#5. Swiss Cheese
It's gotta be Swiss, and in my opinion, should be melted and on both sides of the sandwich. Bread - dressing - cheese - corned beef - sauerkraut - more cheese - bread.
#6. Mayo on the Outside
There is a secret to making the perfect grilled cheese sandwich, and it applies to Reuben sandwiches as well. Spread the outside of the bread with a thin layer of mayonnaise before grilling instead of butter.
If you've never done this, it might sound strange. But, trust me. When it comes to getting a deliciously brown, crisp exterior on your grilled sandwich, mayonnaise is king.
How to Make a Reuben Sandwich
- Lightly toast the bread before you build and grill the sandwich. The goal is to toast the bread just enough to where it feels dry.
- Let the bread cool down for a few seconds and then spread the outside with a think layer of mayonnaise.
- Set a non-stick skillet on the stovetop and heat it over medium heat. OR - turn the burners on a Blackstone Griddle to medium and allow the cooktop to heat for about 10 minutes.
- Spread a thick layer of Russian Dressing on the inside of one slice of bread and place it mayonnaise side down inside the hot skillet.
- Lay a few slices of cheese (about 1 & ½ ounces) over the mayonnaise, then add about ¼ lb sliced corned beef.
- Top the corned beef with about ¼ cup of sauerkraut and another few slices of cheese.
- Top with another slice of bread - mayonnaise side out.
- Cook the sandwich until the bottom is crispy and very dark brown - about 4 minutes.
- Use a spatula to lift the sandwich from the pan. Then, use your fingers to flip the sandwich over and placing it back on the spatula. Slide the sandwich back into the pan.
- Use the back of the spatula to press the sandwich down into the pan, compacting it slightly. Let cook until toasted and crispy on the other side, about another 3-4 minutes.
How to Make Russian Dressing
Russian Dressing is a key component of a Reuben Sandwich but Thousand Island can also be used.
What's the difference between Russian Dressing and Thousand Island?
While they taste similar, Thousand Island tends to be sweeter and Russian Dressing is spicier. Russian dressing has a spicy kick that comes from horseradish and chili pepper.
The basic ingredients for Russian Dressing are:
- Mayonnaise
- Ketchup, chili sauce, chili garlic sauce (or any combination of these ingredients)
- Sour cream
- Chives
- Onion powder
- Sweet pickle relish
- Lemon juice
- Horseradish
- Worcestershire sauce
- Hot sauce (optional)
Making the dressing is as simple as adding all of the ingredients to a bowl and stirring them together. After that, simply taste the dressing and add more hot sauce, lemon juice, Worcestershire sauce, or horseradish if you like.
Keep Russian Dressing in the refrigerator until you're ready to use it. and refrigerate until ready to use. The dressing will keep in the refrigerator for up to 2 weeks.
FAQs and Expert Tips
A: It's important to monitor the heat of the skillet carefully while cooking these sandwiches. The goal is to cook them long enough for the cheese to melt and the sandwich to heat all the way through without burning the outside of the bread.
If cooking sandwiches in a skillet, simply turn the heat down to medium-low if it appears that the outside is cooking too fast.
If you're using a Blackstone Griddle and it looks like the outside of the sandwiches are beginning to burn before the cheese is melted, move the sandwiches to the outside of the cooktop and turn the burner heat down slightly.
Another trick is to flip the sandwiches from side to side several times while they cook. Flipping the sandwiches every minute or so can keep the outside from burning while allowing plenty of time for the cheese to melt.
A: Too much water in the sauerkraut can make reuben sandwiches soggy. To prevent this, be sure to drain as much liquid as you can from the sauerkraut before using it to make sandwiches.
A: Yes! A panini press makes delicious reuben sandwiches. If using a panini press, there is no need to pre-toast the bread.
A: If you're not a fan of Russian dressing in reuben sandwiches, Thousand Island dressing is a good alternative.
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #alittleandalot on Instagram.
Reuben Sandwiches with Homemade Russian Dressing
Toasted slices of dark rye bread packed with corned beef, sauerkraut, Swiss cheese and tangy homemade Russian dressing.
This sandwich is the perfect reason to make extra corned beef and cabbage on St. Patrick's Day. Or, simply pick up some corned beef at your favorite deli counter and enjoy a Reuben any time of the year.
Ingredients
For the Russian Dressing:
- ¾ cup mayonnaise
- ¼ cup ketchup, or chili sauce, or chili garlic sauce (or any combination of these ingredients; see note below)
- 2 tablespoons sour cream
- 2 teaspoons fresh chives, diced
- 1 teaspoon onion powder
- 1 tablespoon sweet pickle relish
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon horseradish
- 1 teaspoon Worcestershire sauce
- A couple dashes of hot sauce (optional)
For 4 Sandwiches:
- 8 slices of rye bread
- About 2 tablespoon mayonnaise
- 1 lb cooked corned beef, sliced
- 1 cup sauerkraut, well drained
- 12 ounces Swiss cheese, sliced
Instructions
Make the Russian Dressing:
- Add all the dressing ingredients to a bowl and stir to mix. Taste and add more hot sauce, lemon juice, Worcestershire sauce, or horseradish if desired. Cover and refrigerate until ready to use.
Make the Reuben Sandwiches:
- Spread one side of each piece of bread with a thin layer of mayonnaise.
- Heat a large non-stick skillet over medium heat. OR, turn the burner of a Blackstone Griddle to medium and allow the cooktop to heat for about 10 minutes.
- For each sandwich: Spread a thick layer of Russian Dressing on the inside of one slice of bread and place it mayonnaise side down inside the hot skillet. Lay a few slices of cheese (about 1 & ½ ounces) over the Russian dressing, then add about ¼ lb sliced corned beef. Top the corned beef with about ¼ cup of sauerkraut and another few slices of cheese. Top with another slice of bread - mayonnaise side out.
- Cook the sandwich until the bottom is beginning to get golden brown and crispy - about 4 minutes. (*See note below about how to keep the sandwiches from burning.)
- Use a spatula to lift the sandwich from the pan and use your fingers to flip the sandwich over, placing it back on the spatula. Slide the sandwich back into the pan.
- Use the back of the spatula to press the sandwich down into the pan, compacting it slightly. Let cook until golden and crispy on the other side - about another 3-4 minutes.
- Flip the sandwich in the skillet once or twice more, until the outside of both sides is crispy and golden and the cheese is melted.
Notes
Drain the Saurkraut of all excess water to prevent soggy sandwiches
If there's a lot of liquid in the sauerkraut when you add it to the sandwiches, it can make them soggy. To prevent this, be sure to drain as much liquid as you can from the sauerkraut before using it in the sandwiches.
How to keep the sandwiches from burning:
Keep a close eye on these sandwiches while they cook! The goal is to cook them long enough for the cheese to melt and the sandwich to heat all the way through without burning the outside of the bread.
If cooking sandwiches in a skillet, simply turn the heat down to medium-low if it appears that the outside is cooking too fast.
If you're using a Blackstone Griddle and it looks like the outside of the sandwiches are beginning to burn before the cheese is melted, move the sandwiches to the outside of the cooktop and turn the burner heat down slightly.
Another trick is to flip the sandwiches from side to side several times while they cook. Flipping the sandwiches every minute or so can keep the outside from burning while allowing plenty of time for the cheese to melt.
How to use a panini press to make reuben sandwiches:
Turn the panini press to medium high heat and let it heat up for 6-8 minutes.
Even if your press has a non-stick surface, it's still important to spread mayonaise on the outside of the bread before cooking. The mayo wil give the exterior of the sandwich a deilcious crunch and prevent the sandwich from sticking to your press.
After preheating, place sandwiches on grill. Close grill and cook for 5 to 6 minutes, until cheese is melted and the outside of the bread is well toasted.
There is no need to pre-toast the bread if using a panini press.
A good alternative to Russian dressing:
If you're not a fan of Russian dressing in reuben sandwiches, Thousand Island dressing is a good alternative.
Should you use Ketchup, Chili Sauce or Chili Garlic Sauce to make Russian Dressing?
Use any of these three ingredients to make Russian Dressing, or some conbination of the three. I usually use a couple tablespoons chili garlic sauce along with a couple tablespoons of ketchup. Chili garlic sauce is more flavorful, but it's also spicy. To keep the dressing from having too much heat, I've found that a combination of chili garlic sauce and ketchup is key.
How to store Russian Dressing:
Russian dressing will keep in the refrigerator for up to 2 weeks. Store the dressing in an airtight container, or in a bowl that's tightly covered.
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Nutrition Information:
Yield:
4Serving Size:
1 sandwichAmount Per Serving: Calories: 899Total Fat: 64gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 32gCholesterol: 201mgSodium: 2156mgCarbohydrates: 31gFiber: 4gSugar: 8gProtein: 48g
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