Sanduíche Reuben
The Reuben is a hot deli classic: layers of warm corned beef, melting Swiss, and tangy sauerkraut pressed between slices of buttery griddled rye, all bound with a peppery homemade Russian dressing. Griddling low and slow lets the cheese melt through completely while the rye crisps into a deep golden crust instead of scorching. Wringing the sauerkraut bone-dry is the small step that separates a crisp, sturdy sandwich from a soggy one.
Whisk mayonnaise, chili sauce, horseradish, relish, Worcestershire, hot sauce, grated onion, and paprika into a Russian dressing, then squeeze the sauerkraut completely dry. Butter one side of each rye slice; on the dry sides spread dressing, then layer Swiss, warm corned beef, drained sauerkraut, a little more dressing, and a second slice of Swiss so the cheese anchors both halves. Griddle butter-side down over medium-low for 3-4 minutes until deep golden, flip, press gently, and cook another 3-4 minutes until the cheese is fully melted and the beef is hot through; slice on the diagonal and serve at once.
- Wring the sauerkraut dry in a clean towel: trapped brine is the number-one cause of a soggy Reuben.
- Keep the heat at medium-low so the cheese has time to melt before the rye burns.
- Set a slice of Swiss against each piece of bread so the melting cheese glues the sandwich together and shields the rye from the wet filling.
Equipment
- Cast-iron skillet or griddle
- Wide metal spatula
- Small mixing bowl
- Whisk
- Cutting board
Ingredientes
Sandwiches
- seeded deli rye bread slices, sturdy, day-old is ideal
- 450 g thinly sliced cooked corned beef, deli sliced
- Swiss cheese slices, about 180 g total
- 240 g sauerkraut, drained and squeezed dry
- 60 g unsalted butter, softened
Russian dressing
- 120 ml mayonnaise
- 60 ml tomato chili sauce or ketchup
- 15 ml prepared horseradish, drained
- 15 ml sweet pickle relish
- 5 ml Worcestershire sauce, contains anchovy
- 2 ml hot sauce
- 15 ml finely grated yellow onion, with its juices
- 1 g sweet paprika
Modo de preparo
- ETAPA01
In a small bowl, whisk the mayonnaise, chili sauce, horseradish, pickle relish, Worcestershire, hot sauce, grated onion with its juices, and paprika until smooth. Taste and adjust the horseradish or hot sauce to your liking. It should be tangy, slightly sweet, and gently spicy.
- ETAPA02
Tip the drained sauerkraut into the center of a clean kitchen towel or a few paper towels, gather it up, and wring hard over the sink to force out as much brine as possible. Fluff it loose. This keeps the finished Reuben sandwich crisp rather than waterlogged.
- ETAPA03
Set the skillet over medium heat. Add the corned beef in loose piles and warm for about 3 minutes, turning once, just until heated through and pliable. Slide it onto a plate and wipe the skillet clean. Warming the beef first means everything melts together in the final griddle.
- ETAPA04
Butter one side of every rye slice. Flip four slices buttered-side down and spread the dry sides with dressing. Layer on a slice of Swiss, a quarter of the warm corned beef, a quarter of the sauerkraut, a little more dressing, and a second slice of Swiss. Spread the remaining rye slices with dressing and set them on top, buttered-side up.
- ETAPA05
Set the clean skillet or griddle over medium-low heat. Add the sandwiches butter-side down, working in batches so they are not crowded. Cook undisturbed for 3 to 4 minutes until the underside is deep golden brown and the bottom cheese begins to melt.
- ETAPA06
Flip each sandwich with a wide spatula and press down gently. Cook another 3 to 4 minutes until the second side is browned and crisp and the cheese is fully melted and molten at the edges. If the bread darkens before the cheese melts, lower the heat and cover the pan for a minute.
- ETAPA07
Move the sandwiches to a board and let them settle for a minute so the melted cheese sets slightly. Cut each in half on the diagonal and serve hot with extra dressing and a pickle on the side.
Make ahead
Make the Russian dressing up to 5 days ahead and refrigerate; the flavor deepens overnight. Squeeze the sauerkraut and warm the corned beef just before assembling, and always griddle the sandwiches to order so the bread stays crisp and the cheese is properly molten.
Storage
Griddled Reuben sandwiches are best eaten fresh. Leftovers keep wrapped in the refrigerator for up to 1 day; re-crisp in a dry skillet over medium-low rather than the microwave, which turns the rye rubbery. The Russian dressing keeps in a sealed jar for up to 1 week.
Variations
Rachel Sandwich
Swap the corned beef for sliced roast turkey or pastrami and the sauerkraut for well-drained coleslaw. It is milder and a touch sweeter than the classic, but built and griddled exactly the same way.
Vegetarian Reuben
Replace the corned beef with roasted portobello strips or thin-sliced roasted beets tossed with a pinch of caraway and black pepper. Keep the Swiss, sauerkraut, and dressing, or use a vegan mayo and plant-based cheese to take it fully meat-free.
Pastrami Reuben
Use warm sliced pastrami in place of corned beef for a peppery, smokier bite. Steam it briefly so it stays juicy, then griddle as directed.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Perguntas frequentes
What exactly is in a Reuben sandwich?
A classic Reuben sandwich is corned beef, Swiss cheese, sauerkraut, and Russian dressing griddled between slices of rye bread. The bread is buttered on the outside so it crisps in the pan while the cheese melts and binds everything together.
What is the difference between Russian and Thousand Island dressing?
Both are mayo-and-ketchup based, but Russian dressing is sharper, built with horseradish, Worcestershire, and often hot sauce, while Thousand Island leans sweeter and is loaded with chopped pickle and sometimes egg. Traditional recipes use Russian dressing, though many delis use Thousand Island and either works on a Reuben sandwich.
How do I stop my Reuben sandwich from turning soggy?
Moisture is the enemy. Squeeze the sauerkraut completely dry before it goes in, warm the corned beef separately so it is not weeping juices, and place a slice of Swiss directly against each piece of bread so the cheese forms a seal between the rye and the wet filling.
What bread is best for a Reuben?
Sturdy seeded deli rye or marbled rye holds up best. Slightly stale bread is even better because it crisps cleanly and resists sogginess. Avoid very soft sandwich bread, which collapses under the hot, juicy filling.
Can I make a Reuben sandwich without a panini press?
Yes. A cast-iron skillet or griddle over medium-low heat is all you need. Press the sandwich gently with a spatula, or set a second pan on top for a minute or two, and cook slowly so the cheese melts fully before the rye browns too far.
Cooked this? Rate it.
Real ratings from real cooks. We only show a score once enough of you have weighed in — no fabricated stars.