Crispy Classic Reuben Sandwich
A quick and easy homemade Reuben sandwich with crispy buttery rye bread, melted Swiss cheese, tangy sauerkraut, and a flavorful Russian dressing. Perfect for a comforting lunch or casual dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes per sandwich
- Total Time: 20 minutes
- Yield: 4 sandwiches 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 8 slices rye bread (sturdy, marbled rye recommended)
- 1/2 pound corned beef, thinly sliced and well-drained
- 8 slices Swiss cheese (such as Emmental)
- 1 cup sauerkraut, drained and squeezed dry
- 4 tablespoons unsalted butter, softened
- For the Russian Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Russian Dressing: In a small bowl, whisk together mayonnaise, ketchup, horseradish, Worcestershire sauce, paprika, and garlic powder. Season with salt and pepper to taste. Set aside.
- Drain the Sauerkraut: Place sauerkraut in paper towels or a clean kitchen towel and squeeze out as much moisture as possible.
- Assemble the Sandwiches: Lay out 4 slices of rye bread. Spread about 1 tablespoon of Russian dressing evenly over each slice. Layer on 2 ounces of corned beef per sandwich, then top with 1/4 cup drained sauerkraut and 2 slices of Swiss cheese. Finish with the remaining bread slices, pressing gently to hold everything together.
- Butter the Bread: Spread softened butter evenly on the outside of each sandwich slice (about 1 tablespoon per sandwich).
- Cook the Sandwiches: Heat a skillet over medium heat. Place one sandwich at a time butter side down in the pan. Cook for 4-5 minutes until the bread is golden brown and crispy. Flip and cook the other side for another 4-5 minutes, pressing gently with a spatula to help the sandwich hold together and the cheese melt evenly.
- Check for Melted Cheese: If cheese is not fully melted, lower heat and cover the pan for 1-2 minutes to trap heat.
- Serve Immediately: Remove sandwiches from skillet, let rest for a minute, then slice diagonally. Serve with extra Russian dressing or pickles if desired.
Notes
Drain sauerkraut thoroughly to avoid soggy sandwiches. Use softened butter for even toasting. Cook on medium heat and press lightly while cooking to ensure cheese melts and bread crisps without burning. If cheese isn’t melted, cover pan briefly to trap heat. For gluten-free, use gluten-free sturdy bread. Variations include swapping corned beef for pastrami, turkey, or vegetarian options like grilled mushrooms or tempeh.
Nutrition
- Serving Size: 1 sandwich
- Calories: 575
- Fat: 30
- Carbohydrates: 42.5
- Fiber: 3.5
- Protein: 32.5
Keywords: Reuben sandwich, crispy sandwich, corned beef sandwich, Russian dressing, rye bread, Swiss cheese, sauerkraut, easy sandwich recipe