Classic Reuben Sandwich

By: The Food Hunter

The Reuben sandwich was a favorite of mine growing up and something I would order whenever we went out for lunch. Maybe it was because my mom never made them at home; but most likely it was the fact that the sandwich came piled high with meat, sauerkraut and oozed with Russian Dressing.

It's been years since I've had a Reuben, but recently this classic sandwich has been on my mind. So with homemade sauerkraut from the local butcher and fresh rye bread from the German bakery I decided now was as good a time as ever to recreate them at home.

Classic Reuben Sandwich

For the Sandwich
butter, softened
4 slices rye bread
4 slices Swiss cheese
1/2 lb corned beef brisket, thinly sliced
1/4 lb sauerkraut
Russian Dressing, (recipe below)

Butter one side of two slices of bread, and place the slices buttered-side down. Spread Russian dressing on both pieces. Top each with sauerkraut, Swiss cheese, and corned beef. Top with the remaining bread slices; butter the side facing out.

Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side. Use a cast iron pan to gentle press the sandwiches.


For the Russian Dressing
1 cup mayonnaise
1/4 cup ketchup
2-3 dashes Worcestershire sauce
Salt, to taste
1/8 cup dill relish

Mix all ingredients together and adjust to taste.