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Flavorful Reuben Sandwich Recipe with Easy Creamy Russian Dressing

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A cozy and quick Reuben sandwich featuring tender corned beef, tangy sauerkraut, melty Swiss cheese, and a unique creamy Russian dressing with a subtle kick.

Ingredients

Scale
  • 8 slices rye bread (preferably hearty, seeded rye)
  • 12 oz corned beef, thinly sliced (deli-style, lean cuts)
  • 1 cup sauerkraut, drained (rinse lightly if too sour)
  • 8 slices Swiss cheese (Gruyère works beautifully too)
  • 2 tbsp unsalted butter, softened (for toasting)
  • ½ cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp prepared horseradish (adjust to taste)
  • 1 tsp Worcestershire sauce
  • ½ tsp smoked paprika
  • 1 tsp apple cider vinegar
  • Salt and freshly cracked black pepper to taste

Instructions

  1. Make the Russian Dressing: In a small bowl, whisk together mayonnaise, ketchup, horseradish, Worcestershire sauce, smoked paprika, and apple cider vinegar. Season with salt and pepper. Taste and adjust horseradish or vinegar as needed. Set aside. (5 minutes)
  2. Prep the Bread: Lightly butter one side of each rye bread slice. This will be the outside that toasts up golden and crisp. (2 minutes)
  3. Assemble the Sandwich: On the non-buttered side of 4 slices, spread a generous tablespoon of Russian dressing. Layer 3 slices of corned beef evenly, followed by about ¼ cup sauerkraut, then 2 slices of Swiss cheese. Top each with another slice of bread, buttered side out. (5 minutes)
  4. Cook the Sandwich: Heat your skillet over medium heat. Place sandwiches in the pan (you may need to do this in batches). Press down gently with a spatula. Cook until the bread is golden brown and the cheese starts to melt, about 4-5 minutes per side. Flip carefully to avoid spilling the filling. (10-12 minutes)
  5. Rest and Serve: Transfer sandwiches to a cutting board and let rest for a minute or two to avoid hot filling spills. Slice diagonally for that classic presentation. (2 minutes)

Notes

If cheese isn’t melting well, cover the pan with a lid for the last minute of cooking to trap heat. Don’t overload the sandwich to avoid sogginess or difficulty flipping. Drain sauerkraut well to prevent soggy bread. Use medium or medium-low heat for even toasting and melting.

Nutrition

Keywords: Reuben sandwich, Russian dressing, corned beef sandwich, rye bread sandwich, creamy dressing, easy sandwich recipe, comfort food

Find it online: https://evabake.com/flavorful-reuben-sandwich-recipe-with-easy-creamy-russian-dressing-tutorial/