Description
A delicious Reuben sandwich with layers of corned beef, Swiss cheese, sauerkraut, and Russian dressing.
Ingredients
Scale
- 3 tablespoons butter, softened
- 1 pound corned beef (thin deli slices, or homemade)
- 8 slices rye bread
- 8 slices Swiss cheese (preferably Swiss Gruyere)
- 1 1/4 cups sauerkraut, well drained
- butter for grilling
- vegetable oil or light olive oil for grilling
- 3/4 cup mayonnaise
- 1/4 cup sour cream (may sub more mayo)
- 1/4 cup ketchup
- 1 tablespoon grated onion (I use my zester)
- 1 tablespoon prepared horseradish
- 1 tablespoon Frank’s Original RedHot Sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon ground mustard
- 1/2 teaspoon sweet paprika (may sub smoked or regular paprika)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Dressing: Whisk all of the ingredients together in a medium bowl until smooth. Season with additional salt and pepper to taste (I like more of each); set aside.
- Homemade Corned Beef, if using: Can be sliced or shredded. Microwave just to warm through with jus (or gently heat on the stovetop) and cover with foil to keep warm. Drain excess liquid before using.
- Spread parchment paper out on a flat surface. Spread ½ tablespoon of butter on one side of each slice of bread. Flip all the pieces over and spread the other side of each slice of bread with Russian dressing.
- To four bread slices (the other slices are the tops), layer over the Russian dressing in this order: corned beef, drained sauerkraut, and two slices of Swiss cheese. Top with the other 4 slices of bread, buttered side up/on the outside.
- Melt 1 tablespoon butter with 1 tablespoon oil in a nonstick or cast iron skillet over medium-low heat. Add 1-2 sandwiches (whatever comfortably fits), cover, and cook until the bread is golden on the bottom and the cheese is starting to melt, about 3-4 minutes.
- Flip the sandwich(es) over and continue to cook until the cheese is melted and the bottom bread is toasted, another 3-4 minutes. (Reduce the heat as needed if the bread is browning too quickly before the cheese is melted). Repeat with remaining sandwiches.
Notes
- For a local twist, consider using homemade corned beef if you have the time!
- Adjust the spice levels by adding more horseradish or Frank’s sauce as desired.
- This sandwich pairs well with pickles and a side of potato chips!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwiches
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 6g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg