Reuben Sandwich Recipe
This Reuben Sandwich recipe uses leftover corned beef, tangy sauerkraut, melted Swiss cheese, and my signature creamy Russian Dressing to make the most delicious sandwich you've ever had.
Servings: 4 servings
Equipment
Ingredients
For the Homemade Russian Dressing
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1½ tablespoons ketchup
- 1 tablespoon pickle juice
- 1 tablespoon fresh lemon juice
- ½ tablespoon hot sauce optional, but I recommend it
- 1 teaspoon grated horseradish from a jar
- salt and freshly ground black pepper to taste
For the Reuben Sandwich
- 4 slices rye bread
- 2 tablespoons butter
- ⅓ cup Russian Dressing you can also use Thousand Island Dressing
- ½ pound thinly sliced corned beef
- ½ cup sauerkraut well drained
- 8 thin slices Swiss cheese
Instructions
- Prep the broiler. Preheat oven broiler to HIGH.
- Add butter. Spread butter on one side of each slice of bread.
- Toast the bread. Place the bread, buttered side up, on a baking sheet and toast under the broiler until golden brown. Remove it from the oven; flip over the bread slices and spread the remaining butter over each slice. Set under the broiler again and toast until golden brown. Watch it closely because it browns quickly.
- Add the dressing. Remove the bread from the oven and spread Russian dressing on each slice.
- Build the sandwiches. Add sauerkraut on two slices of bread. Add sliced corned beef on the other two slices of bread. Add Swiss cheese on top of each slice.
- Melt the cheese. Set them under the broiler for a couple of minutes or until the cheese is melted.
- Finish and serve. Remove from the oven, close the Reuben sandwiches together, cut them in half, and serve.
Nutrition
Serving: 0.5sandwich | Calories: 631kcal | Carbohydrates: 25g | Protein: 27g | Fat: 47g | Saturated Fat: 19g | Cholesterol: 110mg | Sodium: 1564mg | Potassium: 335mg | Fiber: 3g | Sugar: 7g | Vitamin A: 750IU | Vitamin C: 21mg | Calcium: 486mg | Iron: 2mg
