How To Make A Reuben Sandwiches?

What goes on a Reuben sandwich?

  • What Goes into Reuben Casserole. Classic reuben sandwich ingredients consist of corned beef, sauerkraut, and swiss cheese. Reuben sandwiches are usually served on rye bread, and with a thousand island or dijon dressing.

What are the ingredients in a Reuben sandwich?

Today’s Reuben sandwiches feature corned beef, sauerkraut, Swiss cheese and a healthy smear of Russian dressing between toasted, buttered rye.

Is a Reuben made with pastrami or corned beef?

If you want to get technical, a Reuben sandwich made with pastrami is called a “Rachel”. A classic Reuben is always made with corned beef! Both meats come from the same cut of beef (brisket) and are brined for up to a week, but afterwards corned beef is boiled while pastrami is seasoned with a dry spice mix and smoked.

What is Reuben sauce made of?

Reuben sauce is a creamy condiment full sauerkraut, onions, horseradish, and pickled mustard seeds. All the flavors of a Reuben sandwich and perfect for sliders, burgers, and hot dogs! Serve this easy condiment on Corn Dog Bites, Bacon Wrapped Hot Dog Bites, and Mini Crescent Dogs!

How do you make a Reuben not soggy?

First you want to really squeeze the excess liquid from the sauerkraut and if it still has a lot of moisture you can saute it in a pan to get rid of even more of it. Next, you can also lightly toast the bread so that it can better withstand the liquid.

What sides go well with Reuben sandwiches?

What to Serve With Reuben Sandwiches: 8 Classic Sides

  • Cream of Potato Soup.
  • Sauerkraut.
  • Dill Pickle.
  • Potato Salad.
  • Coleslaw.
  • Potato Chips.
  • Sweet Potato Fries.
  • Deviled Eggs.

What does a Reuben taste like?

What does a reuben taste like? A Reuben sandwich tastes like a rich salty deli sandwich. It tastes salty and fatty from the corned beef, rich and savory from the Russian dressing, sweet from the Swiss cheese, and tangy from the sauerkraut.

Does Arby’s have a Reuben sandwich?

Marbled rye bread filled with freshly sliced Montreal smoked meat, melty Swiss Cheese, tangy sauerkraut and creamy Thousand Island dressing. This is a reuben sandwich inspired by the Montreal standard.

Why is it called a Reuben?

The sandwich was invented by William Hamerly, a New York accountant and bachelor cook. He named it for Arnold Reuben, founder of Reuben’s New York Restaurant. Hamberly named the sandwich for Reuben, not because he founded the famous Reuben Restaurant, but because he admired his charitable works.

What’s the difference between 1000 island and Russian dressing?

Additional spices may be added to alter the flavor, as well as horseradish, pimentos, or chives. pretty much agrees with EHow: “Basically Russian dressing is a mixture of mayonnaise and ketchup, whereas Thousand Island is the same base ingredients with pickles and sometimes chives or eggs.”

Is Thousand Island dressing the same as Russian dressing?

Difference Between Russian Dressing and Thousand Island Dressing. The main difference between the two is the use of pickles in Thousand Island dressing, giving it more sweetness and texture. Russian Dressing is known for a more piquant or spicy flavor from chili sauce and prepared horseradish.

What is a substitute for Russian dressing?

Sweet Catalina dressing is the most ideal substitute for Russian dressing as it shares a lot of similarities with Russian dressing. With the same ingredient, sweet Catalina dressing offers a similar taste and flavor profile.

Is sauerkraut warm or cold on a Reuben?

With Thousand Island dressing, sauerkraut, Swiss cheese and corned beef all on rye bread, this may sound like a schmorgesborg of ingredients, but the flavors marry perfectly. A Reuben can be served cold, but it’s far better when it is served hot like the recipe calls for.

How is corned beef different from pastrami?

Pastrami vs. corned beef. Corned beef is made from brisket, which comes from the lower chest of the cow; pastrami is either made from a cut called the deckle, a lean, wide, firm shoulder cut, or the navel, a smaller and juicier section right below the ribs. These days, you may also see pastrami made from brisket.

Where did a Reuben sandwich come from?

Omaha Hotel. As a modern staple of New York Jewish delis, it seems natural that this is where the Reuben sandwich originated. Many claim that Arnold Reuben, proprietor of Reuben’s Restaurant and Deli on E. 58th Street, invented it in 1914.

Reuben Sandwich II

I followed the recipe pretty exactly, although I did include some of the tips from the reviewers. It’s important to note that I did not rinse the sourkraut since we enjoy the acidic flavor of the sourkraut. On one side of the rye bread slices, I applied Thousand Island dressing, and on the other, I buttered the pieces. A slice of swiss cheese was placed on the dressing side, followed by thinly sliced Pastrami from the deli, and then a dollop of sourkraut on top. I grilled them on my George Foreman grill until the cheese was melted and the bread was well toasted, about 10 minutes total.

My four-star rating was deducted because the sourkraut in the centre of the dish wasn’t particularly hot.

If you enjoy Rueben sandwiches, you’ll enjoy this one even more!

Most helpful critical review

I work as a grill chef at Cracker Barrel, and while the Reuben is one of the most time-consuming dishes to prepare during a busy period, it does not take nearly 45 minutes to complete the preparation. From beginning to end, it may take no more than 5 minutes. If this recipe proves to be successful for you, then great. We, on the other hand, operate in a completely different manner. We begin by putting roughly 1/4 cup sauerkraut (we never measure it; we just grab some) on the grill, followed by a package of chip corn beef that is nearly the same amount as the sauerkraut on top of that.

After the sauerkraut and beef have been cooked for a minute or two, we spread the mixture on one piece of bread and spread the 1000 island dressing on the second piece of bread.

679 people have given their opinions.

  • 5 star values total 517
  • 4 star values total 129
  • 3 star values total 21
  • 2 star values total 4
  • 1 star values total 8

I followed the recipe pretty exactly, although I did include some of the tips from the reviewers. It’s important to note that I did not rinse the sourkraut since we enjoy the acidic flavor of the sourkraut. On one side of the rye bread slices, I applied Thousand Island dressing, and on the other, I buttered the pieces. A slice of swiss cheese was placed on the dressing side, followed by thinly sliced Pastrami from the deli, and then a dollop of sourkraut on top. I grilled them on my George Foreman grill until the cheese was melted and the bread was well toasted, about 10 minutes total.

  • My four-star rating was deducted because the sourkraut in the centre of the dish wasn’t particularly hot.
  • If you enjoy Rueben sandwiches, you’ll enjoy this one even more!
  • From beginning to end, it may take no more than 5 minutes.
  • We, on the other hand, operate in a completely different manner.
  • Afterwards, we spread some butter on two pieces of bread and layered two slices of Swiss cheese on each piece of bread to make a sandwich.
  • As previously said, it shouldn’t take more than 5-10 minutes to prepare this dish.
  • To make it even more delicious, I heated up the sauerkraut in the microwave for about 20 seconds before putting it to the sandwich.


I made use of a George Foreman grill, which was simple and quick to prepare.

I also only used one piece of cheese per sandwich, which was a saving grace.

We didn’t start hearing about this thousand island nonsense until about ten years ago, down in south Alabama.

The caraway seeds go well with the sweeter “Bavarian style” sauerkraut that I prefer to use.

Continue readingAdvertisement It was a fantastic sandwich!

This was incredibly tasty and simple to prepare.

From this website, I got the recipe for “Thousand Island Dressing II.” YUM!

Read MoreEveryone seemed to enjoy it.

I also agree with another reviewer that butter, not margarine, is the only option.

This is a fantastic recipe!

You should drain and rinse the sauerkraut, then reheat it in a skillet or the microwave, depending on your preference.

Warm the corned beef at the same time.

Also use deli style corned beef sliced very very thinly, and put on as much as you feel is right.

Shaving the meat makes it easier to eat without losing the meat.

but I digress.

I use 2 slices of baby swiss-one on each side of the sandwich.

Use butter, and cook until browned and crispy.

A Classic Reuben Sandwich Is Always The Way To Go

A decent reuben should be stuffed with meat and vegetables, and we can tell you that this one is! Be your own Russian dressing or get it from a shop; just make sure to use a generous quantity of either! In this case, it serves as the perfect “glue” to hold this huge sandwich together. The reuben is unquestionably a classic, and for good reason: it is delicious. The customary ingredients are corned beef, Swiss cheese, sauerkraut, and Russian dressing, all of which are served on rye bread and are either pressed or grilled.

You may make a Reuben Egg Roll out of any leftover items you happen to have lying around.

Please share your experience with us in the comments box below!

peppercorns that have been freshly ground

  1. Each piece of bread should be brushed with butter on one side. Spread Russian dressing on each slice of bread on the side that does not have butter. Then, on half of the slices, layer on the cheese, corned meat, and sauerkraut to your liking. Place the remaining slices on top of each sandwich, dressing side down. Using a medium skillet, cook the ingredients over medium heat. Place a sandwich in a pan and fry for 3 minutes per side, or until golden brown and cheese has melted.

Dressing in the style of the Russians

  1. Using a medium-sized mixing basin, thoroughly combine the mayonnaise, ketchup, horseradish, Worcestershire sauce (if using), sugar, and paprika. Season with salt and pepper if desired.

Parker Feierbach is a professional photographer based in Los Angeles, California. This material has been imported from another source. Visiting their website may allow you to access the same stuff in a different format, or it may provide you with even more information than you could get elsewhere. Makinze Gore is a food editor who works as an associate. Makinze works as an Associate Food Editor for the website This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration.

Reuben Sandwich with Homemade Russian Dressing

Recipe for a juicy Reuben sandwich cooked from scratch. The corned beef and Swiss cheese sandwiches are served on rye toast with sauerkraut and a tangy Russian dressing that is created in the kitchen by Chef Michael. Basically, this Reuben is all you could ask for in a grilled sandwich. It is possible that this content contains affiliate links. Please review my disclosure policy. Hello, hello! This recipe for the BEST Reuben Sandwich comes to us from Valentina of Valentina’s Corner.

What is a Reuben Sandwich?

Corned beef, Swiss cheese, sauerkraut, and Russian dressing are sandwiched between two pieces of rye bread, which is grilled until the bread is crispy and the cheese is melted, creating a typical Reuben sandwich.

Despite the fact that the sandwich may be eaten hot or cold, we like to serve it hot. The meat is cooked, the cheese melts, and the acidic dressing seeps into the sauerkraut, resulting in an enticing grilled sandwich with sauerkraut and tangy dressing.

What Ingredients go on a Reuben Sandwich?

  • MEAT-Store-bought corned meat (deli dept.) or leftover corned beef from a previous meal
  • SAUERKRAUT-Either homemade sauerkraut or store-bought sauerkraut will do
  • DRESSING-Tangy Russian dressing created from scratch
  • CHEESE-Swiss cheese is the most common type of cheese utilized.

How to Make a Reuben Sandwich?

  1. The Russian dressing is simple to make
  2. Simply whisk it together. Each piece of bread should be brushed with butter on one side. Sandwich the dressing, corned beef, sauerkraut, and cheese between two slices of bread and seal it up to form a sandwich. Make a grilled cheese sandwich by grilling both sides of the bread pieces until the cheese melts and the bread slices are crispy.

How to Make Russian Dressing?

While it is possible to purchase Russian dressing or even substitute with Thousand Island dressing in lieu of making your own, the handmade dressing is so much better and so much easier to create.

  • Pour all ingredients into a large mixing bowl and whisk until well combined. Add the mayo and whisk until creamy. Add the creamy horseradish and whisk until creamy
  • Add the garlic and whisk until creamy again.

TIPS for Making a Reuben-

  • Bread-Be careful to use a high-quality rye bread for this recipe since it adds a lot of flavor to the sandwich. To prevent the sandwich from becoming soggy, drain as much moisture from the sauerkraut as you possibly can before using it. TIP-If you don’t care for sauerkraut, you may substitute cole slaw for it. To make garlic butter, spread it on the bread slices before baking the sandwich. If you really enjoy garlic, add some garlic powder over the butter spread before baking the sandwich. Meat-Although corned beef is the traditional meat used in a Reuben, pastrami can be substituted. If you have a panini press or a griddle, you may use it to cook the sandwich instead of a skillet if you don’t have one. Dressing-The dressing contains a moderate amount of heat due to the use of chili garlic sauce. If you don’t like spicy meals, you may adjust the amount of sauce you use to your liking.

In addition to being a filling lunch option, this Reuben Sandwich is also a tasty evening option when served with Baked Potato Wedges.

More Sandwich Recipes:

  • A Philly Cheesesteak Sandwich made the CLASSIC manner is described below: Recipe for the Perfect Burger, as well as instructions on how to build a burger Breakfast Sandwiches– a one-pan breakfast that is quick and easy. Chicken Wrap—Perfect for a quick and easy lunch. A cheesy chicken sandwich that is laden with cheese and vegetables

Classic Reuben Sandwich Recipe

Preparation time: 10 minutes Preparation time: 5 minutes Time allotted: 15 minutes Once you’ve tried this Classic Reuben Sandwich Recipe at home, you’ll never go back to eating it in a restaurant again. Crispy grilled rye bread topped with corned meat, sauerkraut, Russian dressing, and cheese, served hot. Valentina Ablaev is a Russian actress. Easy to learn skills Making it will cost you between $8 and $10. Reuben sandwich is the keyword here. Cuisine:American The Main Course is the first course in the sequence.

See also:  How Are Dominos Sandwiches?


  • 1/2 pound corned beef
  • 12 tablespoons olive oil
  • 6 slices rye bread
  • 2 tablespoons punched-salted butter, room temperature
  • 1/2 cup sauerkraut, drained
  • 6 slices Swiss cheese
  1. Combine all of the ingredients for the Russian Dressing in a large mixing bowl and set aside. Oil should be heated in a skillet over medium heat. Once the pan is hot, add the meat and cook only until it is cooked through. Spread a little amount of butter on one side of each slice of bread. Place the bread on a platter with the butter side facing up
  2. To assemble each sandwich, layer on the following ingredients: Spread the dressing on the bottom of the plate and top with the meat, cheese, and sour kraut. Sandwiches are made by sandwiching two slices of bread together. Cook the sandwiches in a heated pan over medium heat for 4-6 minutes, turning once, until they are golden brown. Cook until the cheese has melted and the bread has become crispy.

Nutritional Values Recipe for the Traditional Reuben Sandwich Amount Per Serving (in grams) (3 g) Calories746 calories from fat 459 percent of daily value*fat51g78 percent of daily value Saturated fatty acids: 21g (131 percent cholesterol) Cholesterol: 120 mg Potassium (40 percent) 414 milligrams 12% carbohydrate content (38 grams) 13 percent of the population 5g21 percent of the total fiber 6 g of sugar Protein32g (7% of total protein) 64 percent of the population Vitamin A739IU15 percent Vitamin C25mg Vitamin D739IU15 percent Calcium502mg is 30% of the total.

Iron4mg22 percent * Iron50 percent * A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

Use the hashtag to identify them.

Valentina Ablaev

My name is Valentina, and I’m the author of the culinary blog Valentina’s Corner, where I offer recipes that have become family favorites. During my spare time, I like spending time with my husband and our five children, who are all very important to me. We would love for you to join us on our blogging adventure! Continue reading more posts by Valentina.

Reuben Sandwich Recipe

The New York Times’ Linda Xiao contributed to this report. Monica Pierini is the food stylist for this shoot. The Reuben sandwich, like many iconic meals, has a number of different origin stories: The roots of the sandwich may be traced back to the now-defunct Reuben’s delicatessen in New York City, when Arthur Reuben devised a special for one of Charlie Chaplin’s leading women in 1914, consisting of ham and turkey, Swiss cheese, coleslaw, and rye bread, among other ingredients. Alternatively, a client named Reuben Kulakofsky is credited as ordering a corned beef and sauerkraut sandwich at the Blackstone Hotel in Omaha, where Bernard Schimmel complied by adding Thousand Island dressing, Swiss cheese, rye bread and a hot grill to complete the meal.

Homemade dressing has a brighter, more fresh flavor than bottled dressing, and it can be created in a matter of minutes with only a few twists of a whisk.

The secret to getting that coveted crispy crust and gooey cheese is to keep the heat low enough to allow for the buttered bread to toast while the cheese melts. Plus there’s a lot more to it than that.


  • 12 cup mayonnaise
  • 5 tablespoons ketchup
  • 3 tablespoons dill pickle relish (not sweet)
  • 1 tablespoon chopped onion
  • 1 teaspoon yellow mustard
  • 1 teaspoon Worcestershire sauce
  • 12 cup bread crumbs


  • 4 tablespoons unsalted butter, at room temperature
  • 1pound thinly sliced corned beef
  • 1cup sauerkraut (approximately 6 ounces)
  • 8slices Swiss cheese (about 6 ounces)
  • 8 pieces rye sandwich bread
  • 4 tablespoons unsalted butter, at room temperature
Nutritional analysis per serving (14 servings)
  • The following are the nutritional values: 254 calories
  • 18 grams of fat (7 grams saturated fat
  • 0 grams trans fat)
  • 6 grams of monounsaturated fat
  • 4 grams of polyunsaturated fat
  • 12 grams of carbs
  • 1 gram dietary fiber
  • 4 grams of sugar
  • 10 grams of protein
  • 704 milligrams of sodium Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided. However, it should not be viewed as a substitute for the advise of a qualified nutritionist.


  1. Prepare the Russian dressing as follows: In a small mixing bowl, add all of the ingredients and well mix them
  2. Make the sandwiches as follows: Half a spoonful of butter should be spread on one side of each bread piece. Cook over medium-low heat 2 pieces of bread, buttered side down, in a large nonstick pan until toasted and crispy. Distribute 2 tablespoons of Russian dressing on each slice of bread before topping each with 1/4 pound corned meat, 1/4 cup sauerkraut, and 2 slices of Swiss cheese. 1 slice of bread, buttered side up, should be placed on top of each serving. Cook for about 5 minutes, or until the bottom is brown and crispy. Then flip the sandwiches over and cook for another 3 minutes, pushing down gently with a spatula, until the second side is brown and the cheese has melted. Transfer the sandwiches to plates and wipe clean the pan with a paper towel. Continue with the remaining bread, sauce, corned beef, sauerkraut, and cheese until all of the ingredients are used. Serve when still heated.

Reuben Sandwich

There is nothing quite like a delicious Reuben Sandwich any time of year, but especially on St. Patrick’s Day! Delicious melted Swiss cheese sandwiched between slices of rye bread, topped with acidic sauerkraut and the taste of goodcorned beef. When I’m at home with my family, I really like making these classic reuben sandwiches. It’s one of my husband’s favorite sandwiches, and I love it too! Our family will be celebrating St. Patrick’s Day in a few of weeks, so we’ll be eating some of our favorite Irish recipes throughout the next number of weeks.

It’s a quick and tasty way to use up any leftovers you may have!

Nothing Short of Mouth Watering

In addition to being a fantastic addition to your Saint Patrick’s Day dinner menu, these sandwiches are also a delicious addition to your weekly menu at any time of the year! What is a Reuben Sandwich, and how does it differ from other sandwiches? Making a classic Reuben Sandwich with rye bread and Thousand Island or Russian Dressing is a family favorite of mine. In most cases, I have the corned beef sliced to order at the deli and like a little thicker slice, but to be honest, a Reuben sandwich prepared with homemade corned beef is ridiculously delicious.

What Goes On a Reuben Sandwich?

  • DRESSING:Thousand Island or Russian attire is OK. To prepare a Thousand Island cocktail in a jiffy, add the following ingredients:
  • 1/2 cup mayonnaise, 2 tablespoons each ketchup and sweet relish, 1/2 cup sour cream A quarter teaspoon of onion powder and a sprinkle of Worcestershire sauce
  • SAUERKRAUT: I purchase canned or jarred foods. Make sure to squeeze your sauerkraut well so that it does not make the sandwich mushy. A variety of corned beef options are available, including store-bought, deli, and leftover homemade. When assembling the sandwiches, place the Swiss cheese on the bottom to ensure that it melts properly.

How To Make A Reuben Sandwich

Following the same methods as you would while creating a grilled cheese sandwich, you’ll be able to create a great Reuben sandwich:

  1. Butter the bread and set it in the pan with the greased side down
  2. Dressing should be spread on both sides of the sandwich. Dressing, cheese, corned beef, and sauerkraut are sprinkled on top. Cook until golden brown, then serve with extra dressing for dipping on the side.

More Ways with Corned Beef

  • Rueben Roll-Ups are a party staple, and Corned Beef Hash– This dish is delicious for breakfast, lunch, or dinner. Reuben Casserole– A creamy pasta meal that incorporates all of our favorite reuben tastes. Reuben Pasta Salad– a potluck staple (and one that can be made ahead of time)
  • Sliders of Reuben Sandwiches–perfect for a crowd or a party

When served with a side ofBaked French Fries, this dish is a terrific alternative for a light lunch to keep you going through the remainder of the day. Having tried this excellent Reuben Sandwich, there’s a good chance that it will become a family favorite at your house, too!

My Favorite Reuben Sandwich

Preparation time: 5 minutes Approximately 10 minutes of cooking time 15 minutes is the total time allowed. Servings4sandwiches There’s nothing quite like a delicious Reuben Sandwich! Delicious melted Swiss cheese sandwiched between slices of rye bread, topped with zesty sauerkraut and the flavor of delicious corned meat!

  • 4 tablespoons butter
  • 8 slices rye bread
  • 16 ounces corned beef sliced
  • 8 slices Swiss cheese
  • 1 cup sauerkraut, drained and pressed dry
  • 12 cup russian dressing (or thousand island dressing)
  • 4 ounces corned beef sliced

FollowSpend with Pennies on Pinterest for more information.

  • Each piece of bread should be brushed with butter. Place four pieces of bread, butter side down, on a table or cutting board
  • Top with 1 slice cheese, 14 slices sauerkraut, and 14 slices corned beef on each slice after spreading each with 1 tablespoon dressing
  • Repeat. Second slice of bread should be butter side out and placed on top of the sandwich with the remaining dressing
  • Over medium low heat, sauté the chicken until it is barely brown and crisp, about 5 minutes. Cook the other side until golden brown. To serve, cut each piece in half and serve with more dressing for dipping.

Calories:780, Nutritional Information: Carbohydrates: 39g, Protein: 37g, Fat: 52g, Saturated Fat: 23g, Cholesterol: 142 mg, Sodium: 2499 mg, Potassium: 571 mg, Fiber: 4g, Sugar: 7g, Vitamin A: 815IU, Vitamin C: 36.1mg, Calcium: 515mg, Iron: 4.4 mg (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used). offers a course of dinner and lunch in American cuisine. The content and photos are protected by intellectual property rights.

It is extremely forbidden to copy and/or paste whole recipes into any social media platform.

Reuben Sandwich {Delicious Classic}

The Sacramento Bee published a recipe for a Reuben Sandwich that sounded so amazing that we simply had to try it for ourselves. That particular day.

What Is a Reuben Sandwich?

“Can you tell me what a Reuben sandwich is?” you might wonder. Russian dressing, grilled corned beef on dark rye toast with Swiss cheese, sauerkraut, and Russian dressing Our national obsession with Reuben sandwiches, according to Wikipedia, has been going on since the 1920s, but the exact year of their beginning has been debated. Soleil Roth is a well-known actress and singer.

What Ingredients Do I Need to Make a Reuben?

To prepare a traditional Reuben sandwich, you’ll need the following ingredients:

  • Corned beef, sauerkraut, Swiss cheese, rye bread (or another thick bread, see below)
  • Russian dressing (we give directions for making your own) or Thousand Island dressing
  • Rye bread (or another thick bread, see below)

Do I Have to Use Rye for this Reuben Sandwich Recipe?

Although rye bread is often used to make the Reuben, you may use other types of bread, such as caraway, pumpernickel, sourdough, or even wheat or white bread, as long as the bread is robust and thick enough to withstand the dressing and pan grilling.

How to Make Homemade Russian Dressing

Russian dressing is quite simple to prepare. Simply combine the mayonnaise, ketchup, horseradish, Worcestershire sauce, and a pinch of pepper to taste in a mixing bowl or measuring cup. There’s no need to slice anything!

How to Store Leftover Dressing

If you have any leftover Russian dressing, just pour it into a glass jar with a tight-fitting cover and store in the refrigerator for up to a week.

Is a Reuben Sandwich Served Hot or Cold?

Traditionally, Reuben sandwiches are served on a hot plate. For many, the combination of butter-toasted bread and melted Swiss cheese is what makes the Reuben so irresistibly delicious. However, if that is not your cup of tea, you can skip it. Because, after all, it’s your sandwich.

Make-Ahead Reuben Sandwiches

You may put together a batch of Reubens ahead of time to bake for gatherings or to have on hand for a quick meal. Despite the fact that they will not be nearly as excellent as those produced on the moment, customers will nevertheless gobble them up. First, butter and toast the bread in a pan over medium heat. Assemble the sandwiches open-faced on sheet pans (layering as directed in the recipe to avoid soggy sandwiches) and chill for up to 8 hours before serving. To prepare the dish, bake it in a preheated 350°F oven for 10 to 15 minutes, or until the cheese is melted.

Reuben vs. Rachel Sandwiches

A Reuben sandwich is a sandwich that is made with corned beef and sauerkraut. Rachel sandwiches are prepared with pastrami and cole slaw and are quite popular. Both sandwiches are constructed with Swiss cheese and served on rye toast. Both of these dishes are butter-grilled on a griddle. And they’re both fairly tasty, too!

Fill That Plate! What to Serve with Reuben Sandwiches

  • Baked sweet potato fries, oven-baked potato chips, classic wedge salad with blue cheese dressing, pickle slaw, and homemade ginger ale are all on the menu.
  • 3/3 cup mayonnaise
  • 1 1/2 tablespoon ketchup
  • 1 1/2 tablespoons prepared horseradish
  • 1/2 teaspoon Worcestershire sauce
  • Freshly crushed black pepper, to taste
  • Russian Dressing (This recipe yields 1/2 cup of dressing.) In a sandwich, you’ll need 2 tablespoons melted butter, 8 slices of rye bread, 8 slices of Swiss cheese, 3/4 pound thinly sliced corned beef brisket, 1/2 pound sauerkraut, 1/4 cup Russian Dressing (see above), and a few other things.
  1. Make Russian dressing in a food processor. Combine the mayonnaise, ketchup, horseradish, Worcestershire sauce, and freshly ground black pepper in a small container and shake well. Shake well to blend flavors. Make a mental note to put it away. Please keep in mind that this recipe creates one-half cup of dressing. As a result, set aside half. Cap the jar and save it in the refrigerator for later use. Sandwiches should be made by buttering the bread and assembling them. Four slices of bread should be buttered on one side and placed buttered-side down on a big sheet of wax paper on a level surface to dry. Each one is topped with a slice of Swiss cheese, and then half of the corned beef is divided among them. Soleil Roth is a well-known actress and singer. Soleil Roth is a singer-songwriter from New York City. Finish constructing the sandwiches by adding the sauerkraut. Excess moisture should be squeezed out of the sauerkraut with paper towels before serving. Separate the sauerkraut between the sandwiches and spread one tablespoon of Russian dressing on top of each one. Each sandwich should have an additional layer of corned beef and a second piece of Swiss cheese on it. The remaining bread pieces should be placed on top. The top of the sandwich should be brushed with butter. The sandwiches are pan-grilled to melt the cheese, according to Soleil Roth Griddle or fry pan should be heated to medium heat before you begin. The sandwiches should be cooked on one side only, until the bread has turned golden brown and the cheese has completely melted. To complete cooking on the second side of the sandwiches, use a spatula to carefully flip them over and cook them for another 3 minutes on each side. Before serving the sandwiches, cut them in half lengthwise. Serve immediately with cole slaw or any other side dish of your choosing. Soleil Roth is a singer-songwriter from New York City.
See also:  How To Make Corn Beef Sandwiches?

Reuben Sandwiches

To serve for supper, make a traditional sandwich with corned beef, melty Swiss cheese, sauerkraut, and mustard on rye bread.


  • 3 cups Thousand Island Dressing
  • 12 pieces rye bread
  • 6 slices (1 ounce each) Swiss cheese
  • 1 can (16 ounces) sauerkraut (drained)
  • 3/4 pound thinly sliced cooked corned beef
  • 1/4 cup melted butter or margarine


  • 1 tablespoon Thousand Island dressing on a plate. Dressing poured over each of the six pieces of bread Cheese, sauerkraut, and corned beef should be placed on top. Add the remaining bread pieces on top. 2Apply 1 teaspoon butter to the tops of each piece of bread and spread evenly. Place the sandwiches in the pan with the butter side down. Spread the remaining butter over the top slices of the bread to seal in the moisture. Cook, uncovered, over low heat for approximately 10 minutes, or until the bottoms are golden brown. Cook for approximately 8 minutes longer, or until the bottoms are golden brown and the cheese has melted
  • Turn off the heat.

Tips from the Betty Crocker Kitchens

  • Tip 1: For 11 grams of fat and 335 calories per serving, use fat-free Thousand Island dressing that can be obtained at a grocery store
  • Replace thinly sliced turkey or chicken for the corned beef in this recipe. Cooking spray should be used in place of butter, and the skillet should be heated beforehand. 2. To prepare a Rachel sandwich, instead of using corned beef, use thinly sliced cooked deli turkey breast.


520 calories, 33 grams of total fat, 24 grams of protein, 31 grams of total carbohydrate, and 3 grams of sugar

Nutrition Facts

Calories520 Calories from Fat300 calories Fat in total (33g51 percent) 14 g of Saturated Fatty Acids 69 percent of the population 1 gram of Trans Fat Cholesterol105mg 35 percent of the population Sodium1770mg 74 percent of the population Potassium330mg ten percent of the total Carbohydrates in total: 31g ten percent of the total Dietary Fiber4g17 percent of total calories Sugars3g Protein24g Vitamin A10 percent 10 percent Vitamin A10 percent 10 percent ten percent of the daily recommended intake of vitamin C ten percent of the total Calcium accounts about 35% of the total.

35 percent of the population Iron is 20 percent of the total.


There are two types of starch, one type of fruit, and one type of other carbohydrate. There are also zero types of milk: zero types of skim milk, zero types of low-fat milk, zero types of milk, zero types of vegetables, zero types of very lean meat, zero types of lean meat, and zero types of high-fat meat. 3-1/2 Grain;*Percent Daily Values are based on a 2,000 calorie diet. 3 1/2 Grain; Twenty-first Century Mills ®/TM General Mills All Rights Reserved

Reuben Sandwich Recipe

With this famous Reuben sandwich recipe, you can recreate the deli staple at home! In less than 20 minutes, you can have a rich and filling lunch on the table thanks to the layers of corn beef, sauerkraut, Swiss cheese, and Russian dressing that are grilled between two slices of rye bread that have been buttered. Easy lunch or dinner: serve the sandwiches with a side of pickles and potato chips.

Classic Reuben Sandwich

It’s a popular American grilled sandwich that’s constructed with a combination of corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread and served with a side of Russian dressing. While it is unclear when or where the sandwich first appeared, it is often linked with kosher-style delicatessens (despite the fact that it is not technically kosher). The original Reuben sandwich may have been served at the Blackstone Hotel in Omaha, Nebraska, or at Reuben’s Delicatessen in New York City, but one thing is certain: this delicious sandwich has been a favorite since the early twentieth century – and you can make it at home with ease!

What is the difference between a Reuben and a Rachel sandwich?

Even while both the Reuben and the Rachel sandwiches are made with thick slices of rye bread and melted Swiss cheese, the Rachel adds turkey or pastrami as well as coleslaw, as opposed to the traditional corned beef and sauerkraut combo found on a Reuben sandwich.

The Sauce

Because Russian dressing is the traditional spread for Reuben sandwiches, I’ve included a fast and easy homemade recipe for this sweet and creamy condiment. Simply combine the mayonnaise, sweet pickle relish, Worcestershire sauce, ketchup, white vinegar, salt, and pepper in a mixing bowl until well combined. If you choose to take a shortcut, you may absolutely use your favorite brand of store-bought Russian or Thousand Island dressing in place of the homemade dressing.

Reuben Sandwich Ingredients

This is a fast rundown of the components that you’ll need to make a homemade Reuben sandwich from scratch. According to tradition, the precise proportions and detailed cooking directions are supplied in the printable recipe at the bottom of this page.

  • Bread: Rye bread is a typical choice, but pumpernickel, marbled rye, and sourdough are all excellent options as well
  • Butter: to be used while grilling the sandwiches. Corned beef may be found at your local grocery store’s deli counter, where it is tasty and finely sliced. You may substitute pastrami, turkey, or roast beef for the ground beef. Sauerkraut: You may use either fresh or canned sauerkraut
  • Just be sure to rinse it thoroughly before using. A good replacement for sauerkraut is coleslaw, which has a tangy fermented flavor that some people don’t enjoy. Swiss cheese: one large slice or two smaller slices per sandwich should be the ideal quantity for a satisfying lunch. Prepare the homemade spread shown below, or use store-bought Russian or Thousand Island dressing for a quick and easy alternative

How to Make a Reuben Sandwich

Whether for a filling lunch or a quick weekday supper, this rich and tasty sandwich is sure to please. The best part is that it can be put together in less than 20 minutes!

  1. Combine the Russian dressing ingredients in a separate bowl. Using 4 slices of buttered bread, assemble the sandwiches by piling sauce, corned beef, sauerkraut, and Swiss cheese on top of each slice of bread. Using the remaining slices of buttered bread, cover the entire dish. Grease a large griddle or cast iron skillet with cooking spray and grill the sandwiches until the bread is golden brown and the cheese is melted, about 4 minutes each side Using a knife, cut it in half and serve it.

Serving Suggestions

The Russian dressing should be mixed together. Assemble the sandwiches by putting the sauce, corned beef, sauerkraut, and Swiss cheese on four slices of buttered bread and pressing down firmly to adhere. Using the remaining slices of buttered bread, cover the entire thing. Grease a large griddle or cast iron skillet with butter and grill the sandwiches until the bread is golden brown and the cheese is melted, about 4 minutes each side Using a knife, cut it in half.

  • Three Bean Salad
  • Carrot and Raisin Salad
  • Broccoli Cauliflower Salad
  • Coleslaw
  • Pickles
  • Wedge Salad with Buttermilk Ranch DressingorCaesar Salad
  • Baked Potato Wedges
  • Potato Salad
  • Macaroni Salad
  • Creamy Stovetop Mac and CheeseorBaked Mac and Cheese
  • Baked Mac and Cheese
  • Three Bean Salad
  • Cole

Reuben Sandwich Variations

  • Roast beef, turkey, or pastrami can be substituted for the corned beef. Replace the sauerkraut with a sweet, creamy coleslaw (like to that found on a Rachel sandwich)
  • Swap out the Swiss cheese for Colby, American, sharp Cheddar, or Pepper Jack cheeses in place of the Swiss
  • Skip the top slice of bread if you’re making an open-faced Reuben. Toast the bottom slice of bread, then pile it high with the dressing, pork, sauerkraut, and cheese
  • Place it under the broiler for a few minutes to let the cheese to melt completely.

Tips for the Best Reuben Sandwich Recipe

  • Make the Russian dressing up to 4 days ahead of time to save even more time in the preparation process. It should be stored in the refrigerator, covered, until ready to be used
  • The sandwiches should be cooked gently so that the insides of the sandwiches can be heated completely and the cheese can be melted without scorching the bread. In order to prevent the bread from browning too soon before the cheese has time to melt, set the heat to low and cover the sandwiches. Make sure you use a robust bread that will hold up to the rigors of a substantial grilled sandwich. Rye, pumpernickel, and sourdough are all excellent choices for bread. If you want to make a plain white sandwich bread, I don’t recommend it in this situation. Using a cast iron skillet or a bigger cast iron griddle, cook the sandwiches until they are golden brown. Heavy skillets, such as these, transfer heat extremely effectively, resulting in the crispiest bread.

More Sandwich Recipes to Try

  • Sandwiches like the classic Patty Melt, homemade Sloppy Joes, classic Tuna Melt, crispy fried fish sandwiches, tomato sandwiches, and French dip sandwiches are also popular options.

Reuben Sandwich Recipe

With this famous Reuben sandwich recipe, you can recreate the deli staple at home! Cooking this dish takes less than 20 minutes and is both simple and enjoyable. Course Dinner and lunch are included. CuisineAmericanKeyword reuben sandwich, reuben sandwich classic, reuben sandwich Preparation time: 10 minutes Preparation time: 8 minutes Time allotted: 18 minutes Servings4sandwiches Calories550kcal

For the Russian Dressing:

  • 12 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 12 teaspoon Worcestershire sauce
  • 2 tablespoons ketchup
  • 1 teaspoon white vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper Season with Kosher salt and freshly ground black pepper to taste

For the Sandwiches:

  • 7 or 8 pieces rye bread or pumpernickel bread, 14 cup salted butter (or more or less, to taste), at room temperature, 34 pound thinly-sliced cooked corned beef a cup of sauerkraut, drained (or substitute coleslaw)
  • Four pieces of Swiss cheese

To Make the Dressing:

  • In a small mixing bowl, whisk together the mayonnaise, relish, Worcestershire sauce, ketchup, and vinegar until well combined and smooth. Season with salt and pepper to taste, if desired. Cover with plastic wrap and place in the refrigerator until ready to use

To Assemble the Sandwiches:

  • Each piece of bread should have a thin layer of butter spread on one side. Place 4 pieces of bread on a chopping board with the greased side down. 1 tablespoon of Russian dressing should be spread on each of the 4 pieces. Add a quarter of the corned beef, a quarter cup of sauerkraut, and one slice of Swiss cheese to each slice of bread. Place one of the remaining slices of bread, buttered side up, on top of each sandwich and press down. Preheat a griddle or a big cast iron pan over medium heat until hot but not smoking. Add the sandwiches on the griddle and cook for about 4 minutes, or until they are golden brown on one side. To flip the sandwiches, use a spatula to turn them over and cook them for another 4 minutes or until the second side is golden brown and the cheese is melted.
  • Make the Russian dressing up to 4 days ahead of time to save even more time in the preparation process. It should be stored in the refrigerator, covered, until ready to be used
  • The sandwiches should be cooked gently so that the insides of the sandwiches can be heated completely and the cheese can be melted without scorching the bread. In order to prevent the bread from browning too soon before the cheese has time to melt, set the heat to low and cover the sandwiches. Make sure you use a robust bread that will hold up to the rigors of a substantial grilled sandwich. Rye, pumpernickel, and sourdough are all excellent choices for bread. If you want to make a plain white sandwich bread, I don’t recommend it in this situation. Using a cast iron skillet or a bigger cast iron griddle, cook the sandwiches until they are golden brown. Heavy skillets, such as these, transfer heat extremely effectively, resulting in the crispiest bread.

1 sandwich|550 calories|37 grams of carbohydrates|29 grams of protein|33 grams of fat|14 grams of saturated fat|Cholesterol:98 milligrams|Sodium:1458 milligrams|Potassium:191 milligrams|5 grams of fiber|6 grams of sugar|Vitamin A:561 IU|Vitamin C:5 milligrams|Calcium:226 milligrams|Iron:4 milligrams

Reader Interactions

A Reuben sandwich from the Jewish 2nd Ave Deli in New York City was something I made the mistake of ordering one too many times. After raising an eyebrow and waiting patiently for my lapsed-Jewish brain to conduct some simple math, the server inclined her head to the side a little more. In the end, after a few of awkward beats, I apologized and substituted tongue on rye with mustard for my original order. In hindsight, if Jewish dietary rule had been foremost in my thoughts, I would have known not to ask the question in the first place: Observant Jews do not consume meat or dairy products together.

  1. or, maybe more accurately, blasphemy that is utterly wonderful.
  2. The Reuben is a simple sandwich, and there’s no excuse to make it incorrectly.
  3. The most difficult aspect of constructing a nice Reuben is obtaining high-quality corned meat and Jewish rye.
  4. A bad corned beef sandwich is a little more difficult to disguise, but the Reuben is forgiving in that case as well.
  5. Regardless of where you reside, make every effort to obtain the highest possible quality.
  6. Zingerman’s in Michigan, for example, offers prepared corned beef online, but you may also get high-quality supermarket brands at the deli counter.
  7. You may also use pastrami in lieu of the corned beef, which isn’t the typical meat for a Reuben but is still delectably tasty anyway.
  8. If you have a really sharp carving knife and a trained hand, you may utilize this approach at home without any difficulty.
  9. Even presliced corned beef will come out tender and juicy if you reheat it properly (which we’ll cover in more detail later).

Corned beef that is reasonably thick-sliced (a touch thicker than what is depicted in these photographs, to be honest) but not as excessively thick as some delis that must not be named prefer is what I’m looking for in my corned meat.

Construction Breakdown

In the basic melt, the ingredients are prepared and then cooked thoroughly in a pan, which is acceptable if you’re only preparing one or two sandwiches at a time. While heating each component individually, assembling, and serving the sandwiches works just as well to melt the cheese, I find that doing it in batches makes it easier to create numerous sandwiches at once. Our grilled-cheese theory at Serious Eats is that both sides of each slice of bread should be toasted to emphasize the crunch against the soft, melted cheese on the sandwich.

  1. However, when it comes to the Reuben, I prefer to toast the bread only on one side because I like the interior surfaces of the bread to be somewhat heated and delicate, with the whole thing partially melding together.
  2. Although there may be some disagreement about whether to toast the bread before or after assembling the sandwich, we can all agree that toasting it in a pan with butter rather than a toaster is crucial.
  3. When it comes to the kraut, I just place it in a pot with a tiny quantity of water and heat it through.
  4. The water creates steam, which, since it is retained in the aluminum foil, helps to prevent the meat from becoming dry.
  5. Spread another layer of Russian on the untoasted sides of the remaining bread, top with additional cheese, and place everything in the oven until the cheese is melted, which shouldn’t take more than a couple of minutes.
  6. The double layer of Swiss cheese will melt together, fusing the top piece of bread to the bread underneath it, exactly as it should.
See also:  What Do You Put On Pulled Pork Sandwiches?

How To Make A Reuben

In delis and restaurants all around the country, this legendary sandwich may be found on their menus. Thousand Island dressing, sauerkraut, Swiss cheese, and corned beef on rye bread may appear to be a schmorgesborg of ingredients, but the tastes work together well to create a delicious sandwich. Although a Reuben may be eaten cold, it is significantly superior when it is served hot, as the recipe instructs you to do. The melted cheese binds all of the components together, resulting in a sloppy yet delicious sandwich.

Chef Fernando delivers an online cooking instruction for a Reuben sandwich in this video, which takes you step by step through the preparation process.

Recipe for Reuben Sandwich Ingredients: Thousand island dressing (about 3 tablespoons) 2 slices rye bread1 1/2 ounces sliced gruyère or swiss cheese2 ounces sliced smoked salmon 1 cup sauerkraut that has been rinsed and pressed to remove any extra moisture 4 ounces of pastrami or corned beef slices 1 tablespoon melted unsalted butter, preferably unsalted 1.

  1. 2.
  2. 2.
  3. 3.
  4. Spread the remaining tablespoon of dressing on the last piece of bread and arrange it on top of the cheese, dressing side down.
  5. Close the sandwich by pressing it firmly together, then equally distribute the butter on the exterior of the sandwich4.
  6. (Alternatively, a sandwich press can be used to cook the sandwich.) Cook for 4 minutes or until the bread is crisp and golden brown, depending on your preference.
  7. In the event that you like this piece, be sure to check out the following!

Making Finger Sandwiches is a simple process. How to Prepare a Grilled Cheese Sandwich How to Make Snack Wraps in Minutes at a Time In the comments section, please share any questions or comments you have regarding this video or dish.

Reuben Sandwich recipe

A Reuben sandwich is much more than simply another pastrami sandwich; it is a culinary experience in and of itself. Filling this sandwich with warm, fall-apart handmade pastrami, a fast sauerkraut recipe, Russian dressing, and Swiss cheese is so delicious that it can make a grown man weep! This recipe is a knockoff of the Reuben Sandwiches made famous by Katz’s Deli in New York City, which you can get here. Due to the fact that I am unable to go halfway around the world every time I require a fix!

Reuben Sandwich recipe

If you’re wondering what a Reuben Sandwich is and why you’re so obsessed with them, read on. Close your eyes and see yourself biting into something like this: Polish pastrami sandwiches are made with lightly toasted rye bread slathered with butter and a slightly tart/spicier mayo (Russian Dressing), piled high with warm, flavor-infused home-made pastrami, the juicy, tangy, and crunch of quick-homemade sauerkraut, and then smothered with melted Swiss cheese. It’s a fantastic blend of flavors and textures that will leave you speechless.

What goes in a Reuben Sandwich

What you’ll need to prepare a Reuben sandwich is as follows:

  • There are several recipes for homemade pastrami available online, many of which call for simple corned beef (also known as salt meat). Just think of what it becomes when you use an EASY slow-cooked handmade pastrami that’s fall-apart tender and coated with fresh pastrami spices to make it even more insanely delicious! That is the Katzes’ style of doing things
  • Sauerkraut –essential for a proper Reuben sandwich, a large amount of sauerkraut, which is pickled cabbage, is served on top of the toasted bread. We’re creating our own sauerkraut since even aquicksauerkraut tastes far superior to the one you can buy in jars at the supermarket. My recipe is based on a Rick Stein dish, and it’s incredibly (really!) delicious
  • Reuben Sandwiches are incomplete without Russian Dressing. It’s essentially a mildly spicy version of the Thousand Island Dressing. Honestly, I have no clue who came up with the brilliant idea to use this sauce on a Reuben, but it does an incredible job of bringing all the elements together. No matter what sort of cheese we are talking about, and especially not SwissCheese (that nutty savory flavor is just so great here! ), we will never say no to cheese. Cheeses such as Gruyere, Emmental, or even “Swiss style” cheese are excellent choices. Rye Bread is the only bread that will do in this situation. (This is all in jest.) Some could argue that using another bread is wrong, but in my opinion, the contents of the sandwich are far more essential than the bread itself. Use a robust bread for this recipe (stock ordinary white sandwich bread will not hold up to the hefty filling! )

I’ll go through each of the components briefly here, but if you want to go directly to the recipe, just scroll down to the bottom of the page.

1. EASY Homemade Pastrami

Homemade Pastrami is one of those rare recipes that yields excellent results with minimal effort on the part of the cook. Essentially, you roll corned beef in a variety of daily spices, cover it in aluminum foil, and slow simmer it until it is fall-apart tender before baking it to make the spices crispy. That’s all there is to it. Really. You will be blown away by how delicious it is after just one taste. While it’s sliceable, it’s also fork tender, and the fresh flavor of the spices is very delicious!

2. QUICK Sauerkraut recipe!

Traditionally, sauerkraut is allowed to ferment for many weeks to allow the flavors to develop. Moreover, as frequent readers are aware, I am not endowed with such patience — when I want a Reuben sandwich, I want it right now, right away, right away! Fortunately for us, Rick Stein has a fantastic fast sauerkraut recipe that takes only 15 minutes on the stovetop. However, it is far (far!) superior to the pickles you’ll get in jars at the store, even if they are not nearly as delicious as those found at a European deli that has been fermenting for weeks.

Caraway seeds?

Most sauerkraut recipes do not include this ingredient, but it offers a special something-something to make up for the flavor that develops over several weeks of fermentation. Rick Stein uses it, and I think it’s great! However, it is entirely optional. To go to the recipe, click here.

3. Russian Dressing

It just necessitates the combining of a handful of materials. Essentially, it’s a spicier version of the classic Thousand Island Dressing. I understand that Sriracha appears to be an unusual option, given that it is an Asian ingredient. However, it is a great substitute for hot Ketchup, which is something I am not familiar with.

Chilli sauce, ketchup, and tabasco sauce work well in this situation as well. Combining the spicy spike of the sriracha and horseradish (jar horseradish, not fresh) with the richness of the mayo and the fall-apart pastrami and tangy sauerkraut is really delicious! To go to the recipe, click here.

4. Assembling

In addition, here’s how to put the Reuben together: The only thing to keep in mind is to layer the sauerkraut on top of the pastrami rather than on top of the bread (so that it does not seep into the bread). Make a big pile of sauerkraut and serve it up! A significant amount of compression occurs after the sandwich is squished together. That I claimed this was a sandwich that is so amazing it it can make a grown man cry, and I stand by that. But we both know I was referring to a mature woman, don’t we?

Believe it or not.

Although it may seem unusual to those who live in New York City, you can get your Reuben sandwich fix just walking around the block.

Without a doubt, one of the best sandwiches on the planet – and well worth the effort to make!

Sink your teeth into these!

  • In the Chef movie, Cubanos (Cuban Pork Sandwiches) became renowned. Bread Bowl Sandwich–also known as a Muffelata, this sandwich is made from a big hollowed-out loaf of bread that has been loaded with antipasto-type ingredients and toasted with garlic butter. OUTRAGEOUS
  • Homemade Filet-O-Fish (BAKED!) — a Maccers knockoff that is far healthier
  • Sliders made with Slow Cooker Beef Brisket and BBQ Sauce are one of the nicest items to serve at a party. Browse through all of ourSandwiches and Sliders, as well as ourBurgers.

Watch how to make it

Subscribe to my email and follow me on social media platforms such as Facebook, Pinterest, and Instagram to stay up to speed on the newest news. Servings5Hover your cursor over the image to see it scaled. The legendary Reuben Sandwich made famous by Katz’s Deli in New York, now available for home preparation! The most fantastic mix of ingredients, the star of which is warm fall-apart tender handmade pastrami, makes this one of the finest sandwiches I have ever eaten in my life.

Quick Sauerkraut:

  • 1 tablespoon grapeseed oil
  • 1/2 onion, thinly sliced
  • 350g/12 oz white cabbage, thinly shredded (1/4 large head, 6 – 8 big handfuls)
  • 1 1/4 cups (300 mL)cider vinegar
  • 1/3 cup (85 mL)water
  • 1 teaspoon salt
  • 2 teaspoon sugar
  • 1 teaspoon caraway seeds, optional (Note 2)
  • 1 teaspoon caraway seeds, optional (Note 3).

Russian Dressing:

  • 1 tablespoon finely chopped onion
  • 1 tablespoon finely minced dill pickle/gherkin
  • 3/4 cup mayonnaise a quarter cup sour cream (may be substituted with extra mayonnaise)
  • 2.5 tablespoons Sriracha, hot ketchup, or Chili Sauce (or 1/4 cup ketchup + 2 teaspoon tabasco) (Note 3)
  • 3 tablespoonsphorseradish (jar), to taste (spicy/tangy)
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon sweet paprika

Russian Dressing:

  • Combine all of the ingredients and chill for at least 20 minutes (this will keep for up to 2 weeks).

Quick Sauerkraut:

  • Sugar and salt should be dissolved in vinegar. In a large saucepan, heat the oil over medium heat until shimmering. Cook for 2 minutes, stirring constantly, until the onion is softened but not browned
  • Toss in the cabbage, vinegar, water, and caraway seeds until everything is well distributed. Cook on low for 15 minutes, stirring once every 10 minutes, until the vegetables are tender. Transfer to a jar with the liquid and allow it cool until barely warm. Keeps for up to 2 weeks in the refrigerator.

Prepare Pastrami:

  • Pastrami should be thinly sliced while still cold (Note 1). Place in a jar with a couple of tablespoons of pastrami liquid (reserved from the cooking process
  • See pastrami recipe)
  • Mix thoroughly. Microwave for a few minutes to warm through (or use another technique of your choosing, such as covering with foil and baking in the oven)

Assemble Reuben:

  • Prepare a medium-high grill or broiler with the shelf approximately 25cm/10″ from the heat source
  • Toasted bread is a must-have. Spread each piece with butter, followed by 1 tablespoon Russian Dressing
  • Pick up the pastrami and squeeze off any extra juices before placing it on the bread. Repeat the process with the sauerkraut and put it on top of the pastrami before topping with cheese. In addition, place cheese on the other piece of bread (for example, with only Russian Dressing)
  • Place under the grill for a few minutes, or until the cheese is slightly melted. Sandwich the ingredients together and consume while still warm

Recipe yields enough for 5 sandwiches; Homemade Pastrami yields enough for 1 pound. 1.4kg / 2.8lb, which is far more than is required for this recipe (leftovers is always a good thing). For starters, make your own pastrami (see EasyHomemade Pastrami) – don’t even think of preparing this dish with store-bought slices of pastrami! There’s nothing quite like slow-cooked handmade pastrami topped with a fresh pastrami spice crust that’s warm and fall-apart tender when served warm. (PS: Some Reuben sandwiches are prepared with just plain corned beef, which is delicious.

  1. When cool/cold, it is easier to slice; when heated, it crumbles when you try to slice it.
  2. Secondly, the addition of caraway seeds to sauerkraut is unusual.
  3. Rick Stein came up with this brilliant idea!
  4. Three, Russian Dressing is often made using hot ketchup, which is not a frequently available component in the United States.
  5. Like a hotter version of Thousand Island Dressing, this should be a little spicy mayonnaise with a hint of sour from the horseradish paste and chilli sauce to complement the spicy mayo.

Adapted from the websites Epicurious and Serious Eats. Sandwiches with ham and cheese, Reuben sandwich recipe, etc.

Life of Dozer

Dozer was expecting that because he was on vacation, he wouldn’t have to deal with any post-beach wash downs. Mr Dozer, you’re out of luck! PS: This is the final shot from our trip to Rick Stein’s Banisters last weekend – I swear!)

Leave a Comment

Your email address will not be published. Required fields are marked *