Description
This classic Reuben sandwich recipe delivers authentic deli flavor in just 15 minutes. Made with thin-sliced corned beef, melty Swiss cheese, tangy sauerkraut, and homemade Russian dressing on toasted rye bread, it’s a quick and satisfying lunch or dinner favorite.
Ingredients
Scale
- 1/2 pound corned beef, thinly sliced
- 1/2 teaspoon olive oil
- 10 slices rye bread
- 4 tablespoons unsalted butter, softened
- 3/4 cup sauerkraut, drained and squeezed dry
- 10 slices Swiss cheese
- 1/3 cup mayonnaise
- 2 teaspoons chili garlic sauce
- 3/4 teaspoon lemon juice
- 2 teaspoons creamy horseradish
- 1 garlic clove, minced
- 1 teaspoon Worcestershire sauce
- 1 tablespoon finely grated onion
- 1/8 teaspoon paprika
- Salt and black pepper, to taste
Instructions
- In a bowl, mix mayonnaise, chili garlic sauce, lemon juice, horseradish, garlic, Worcestershire sauce, grated onion, paprika, salt, and pepper until smooth.
- Heat olive oil in a skillet over medium heat and warm the corned beef for 2 minutes until heated through.
- Butter one side of each slice of rye bread.
- Spread Russian dressing on the unbuttered side of half the bread slices.
- Layer corned beef, sauerkraut, and Swiss cheese over the dressed bread.
- Top with remaining bread slices, buttered side facing out.
- Cook sandwiches in a skillet over medium heat for 2–3 minutes per side until golden and cheese is melted.
- Remove from heat, rest briefly, slice, and serve hot.
Notes
Always drain and squeeze the sauerkraut well to prevent soggy bread and ensure the perfect crispy Reuben sandwich.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 746
- Sugar: 5g
- Sodium: 1420mg
- Fat: 51g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 99mg
Keywords: classic reuben sandwich recipe, reuben sandwich, corned beef sandwich, homemade reuben