Best Homemade Reuben Sandwich
The ultimate homemade Reuben sandwich ready in just 25 minutes. Perfectly toasted rye, warm corned beef, gooey Swiss cheese, and a zesty homemade dressing.
Ingredients
Sandwich Components
- 1/2 lb corned beef thinly sliced from the deli
- 1/2 tsp olive oil for warming the meat
- 6 slices rye bread marble or dark rye preferred
- 2 Tbsp unsalted butter room temperature
- 1/2 cup sauerkraut drained well, homemade or store-bought
- 6 slices Swiss cheese classic deli style
Homemade Dressing
- 1/4 cup mayonnaise full fat brings best flavor
- 1 1/2 tsp chili garlic sauce adjust for preferred spice level
- 1/2 tsp lemon juice freshly squeezed is best
- 1 1/2 tsp creamy horseradish adds a wonderful zesty kick
- 1 clove garlic minced finely
- 1/2 tsp Worcestershire sauce adds deep savory flavor
- 1/2 Tbsp onion finely grated
- 1/8 tsp paprika sweet or smoked
- to taste salt and pepper freshly cracked black pepper
Instructions
- Make the Dressing: In a small mixing bowl, whisk together the mayonnaise, chili garlic sauce, lemon juice, creamy horseradish, minced garlic, Worcestershire sauce, grated onion, paprika, salt, and pepper until smooth. Set aside. (Can be made a day ahead).
- Warm the Corned Beef: Place a skillet over medium heat and add the olive oil. Once warm, add the corned beef and heat for about two minutes just to wake up the flavors. Remove the beef to a clean plate and wipe the skillet clean with a paper towel.
- Butter and Dress the Bread: Spread the softened butter evenly on one side of each slice of rye bread. Flip the slices over and spread a generous layer of the homemade dressing on the unbuttered sides.
- Build the Sandwiches: On three of the bread slices (dressing side up), layer an even portion of the warm corned beef, well-drained sauerkraut, and two slices of Swiss cheese. (Tip: Place the cheese directly against the bread to act as a barrier from the sauerkraut's moisture). Cap each sandwich with the remaining bread slices, buttered side facing out.
- Grill to Golden Perfection: Heat your skillet over medium-low heat. Place the sandwiches in the pan and cook for about 4 minutes, pressing down gently with a wide spatula. Carefully flip and cook the second side for another 4 minutes until the bread is deep golden brown and the cheese is fully melted. Let rest for one minute, slice in half, and serve immediately.
Notes
Soggy Sandwich Tip: Please drain your sauerkraut well. Press it thoroughly with a paper towel to remove excess moisture. Using the cheese as a barrier against the bread also prevents sogginess!