Classic Reuben Sandwich Recipe (Deli-Style)

Ingredients

• 8 slices rye bread (marbled rye is also common)
• 1 to 1½ cups sauerkraut (very well drained (rinsed if desired))
• Butter (softened (or mayo) for grilling the bread)
• 12 ounces corned beef (thinly sliced (about 3 oz per sandwich - or more as desired for extra meaty!))
• 8 slices Swiss cheese
• ½ cup Russian dressing (or Thousand Island)
• ½ cup mayo
• ¼ cup chili sauce or ketchup
• 1-2 tablespoons minced pickles/relish
• 1 tablespoons prepared horseradish
• 1 teaspoon Worcestershire + squeeze of lemon
• Salt and pepper to taste

Steps

1. 1

   For the dressing, whisk the ingredients together until smooth. Refrigerate until ready to use.

2. 2

   Heat corned beef in a skillet just until warm, 20-30 seconds.

3. 3

   Warm the sauerkraut in a small pot on the stovetop over low heat (important so the sandwich isn’t cold/wet in the center).

4. 4

   Build the Sandwich. On 4 slices of rye bread, spread the dressing, then add Swiss cheese, warmed corned beef, warmed/drained sauerkraut. Drizzle a bit more dressing, top with another slice of Swiss if you like it extra melty. Top with remaining bread.

5. 5

   Butter the outside of the bread (or spread mayo for extra crispy).

6. 6

   Heat a skillet or large pan to medium heat. Cook each sandwich 3-5 minutes per side, until golden and the cheese melts. Pro Tip: Cover the pan (or tent) to help melt the cheese - a tiny splash of water added nearby creates steam for extra melting power.

7. 7

   Rest 1 minute, slice, and serve hot.