Reuben Sandwich

Ingredients

• 120 ml (½ cup)mayonnaise
• 45 ml (3 tablespoons)ketchup
• 15 ml (1 tablespoon)yellow onion, finely minced
• 7.5 ml (1½ teaspoons)prepared horseradish
• 5 ml (1 teaspoon)sweet pickle relish (optional)
• 2.5 ml (½ teaspoon)Worcestershire sauce
• 1.25 ml (¼ teaspoon)hot sauce (optional)
• 1.25 ml (¼ teaspoon)smoked paprika or sweet paprika
• 1.25 ml (¼ teaspoon)kosher salt
• 0.6 ml (⅛ teaspoon)black pepper
• 8 slicesrye bread
• 8 slicesSwiss cheese
• 454 g (1 pound)sliced corned beef
• 240 ml (1 cup)sauerkraut
• 57 g (4 tablespoons)softened butter
• 30 ml (2 tablespoons)vegetable oil

Instructions

1. 1

   Mix the dressing

   Whisk the mayonnaise, ketchup, onion, horseradish, pickle relish if using, Worcestershire sauce, hot sauce if using, paprika, salt and black pepper together in a medium bowl. Cover and refrigerate until needed.

2. 2

   Warm the sauerkraut

   Drain the sauerkraut well and press it gently between paper towels to remove excess moisture. Heat 15 ml (1 tablespoon) of the vegetable oil in a large frying pan over medium heat. Add the sauerkraut and cook, stirring occasionally, for about 1 minute, until just warmed through. Transfer it to a bowl and wipe the pan clean.

3. 3

   Warm the beef

   In the same pan, heat the remaining 15 ml (1 tablespoon) oil over medium heat. Add the corned beef, separating the slices with tongs, and cook for 1–2 minutes until warmed through but not browned. Transfer to a plate.

4. 4

   Assemble the sandwiches

   Butter one side of each slice of rye bread and set the slices on a work surface, buttered side down. Spread a generous layer of dressing on the unbuttered side of four slices. Top each with one slice of Swiss cheese, the warmed corned beef, sauerkraut and a second slice of Swiss cheese. Spread dressing on the unbuttered side of the remaining bread slices and place them on top, dressing side down and buttered side up, to make four sandwiches.

5. 5

   Toast until golden

   Heat the frying pan over medium-low heat. Add the sandwiches, cover and cook for about 2 minutes, until the undersides are golden and crisp. Flip, cover and cook for another 2–3 minutes, until the other sides are golden and the cheese has melted. Adjust the heat as needed to avoid burning while the cheese melts.

6. 6

   Slice and serve

   Transfer the sandwiches to a chopping board, cut each in half and serve while warm and melty.

What is a Reuben sandwich?

The Reuben is an American grilled sandwich, usually made with rye bread, corned beef, Swiss cheese, sauerkraut and a tangy dressing. Its precise origin is disputed, but it is a familiar deli-style combination of savoury meat, sharp fermented cabbage and rich cheese.

This version makes its own Russian-style dressing and warms the meat and sauerkraut before assembling. That gives the filling a head start so the bread can brown without keeping the sandwich in the pan for too long.

Nutrition and macros by portion

The nutrition label shows one serving as written: 762 calories, 32g protein, 37g carbs, 53g fat.

Rye bread supplies most of the carbohydrates, while butter, mayonnaise and oil contribute much of the fat. Corned beef and Swiss cheese provide most of the protein, with further fat from the cheese and beef. Serve a half-sandwich with a salad or crunchy vegetables for a plate with more fresh produce.

The homemade dressing

Dressing balance: mayonnaise gives the sauce a creamy base, while ketchup, horseradish and Worcestershire add sweetness, heat and savoury depth. Pickle relish and hot sauce are optional, so you can leave them out or use them to sharpen the flavour.

Chilling: mixing the dressing first and refrigerating it while you prepare the fillings lets the flavours combine. Spread it on the unbuttered sides of the bread so it sits against the filling.

Dry the sauerkraut well

Remove moisture: drain the sauerkraut thoroughly, then press it gently between paper towels. Excess liquid can make the bread soggy and interfere with a crisp finish.

Warm gently: a brief turn in the pan takes the chill off without drying the cabbage out. Stir occasionally and transfer it as soon as it is warmed through.

Warm, don't brown, the beef

Separate the slices: use tongs to loosen the corned beef as it heats, which helps it warm evenly. The goal is a hot filling, not browned or crisp meat.

Use the same pan: warming the beef after the sauerkraut keeps the preparation straightforward. The short cooking time also leaves the meat tender for layering.

Build an even sandwich

Cheese placement: put one slice of Swiss beneath the meat and sauerkraut, then another on top. With cheese on both sides, the filling is held together as it melts.

Butter outside: keep the buttered sides facing out and the dressed sides facing the filling. This makes it easier to toast the bread evenly without putting butter into the sandwich layers.

Toast slowly for a crisp crust

Manage the heat: medium-low heat gives the cheese time to melt as the bread turns golden. A covered pan helps warm the middle, but check the underside after about 2 minutes.

Check for doneness: the sandwich is ready when both sides are golden and crisp and the cheese has melted. Turn the heat down if the bread colours too quickly.

Serve it while warm

Cut each sandwich in half on a chopping board and serve straight away, while the cheese is still soft. A crisp green salad, pickles or a simple vegetable soup make suitable sides alongside the rich, savoury filling.

Recipe notes & tips

• Drain and press the sauerkraut before heating to help keep the bread crisp.
• Soften the butter enough to spread it evenly without tearing the rye.
• Keep the heat at medium-low once the sandwiches go into the pan.
• Cover the pan while toasting to help the cheese melt.
• Use a broad spatula when flipping to keep the layered filling in place.

Variations

• More horseradish: add a little extra to the dressing for a sharper kick.
• Extra pickle: increase the sweet pickle relish for a sweeter, tangier sauce.
• Milder sauce: leave out the hot sauce and use sweet paprika.
• Richer cheese: swap the Swiss for another good-melting cheese.
• Open-faced version: use one slice of rye per sandwich and toast it with the toppings.
• More crunch: serve with sliced pickles or a crisp salad on the side.

Common mistakes to avoid

• Wet sauerkraut: drain and press it between paper towels before warming.
• Overheated beef: cook it only until warmed through, not browned.
• Uneven buttering: spread the softened butter right to the edges for even browning.
• Heat too high: lower the setting so the bread does not burn before the cheese melts.
• Filling slipping out: layer cheese on both sides of the meat and sauerkraut.
• Skipping the cover: cover the pan while toasting to help the centre heat through.

How to store

Store leftover cooked sandwiches in an airtight container in the fridge for up to 2 days. Reheat in a covered frying pan over low heat until warmed through, turning once; the bread is best freshly toasted.

Frequently asked questions