Modern-day Reuben sandwiches are often open-faced and broiled, which dries out the corned beef and makes the cheese rubbery. Or, under the misguided belief that more is better, they are overstuffed. The main things to remember for a great Reuben are to keep the filling under control and in balance, so when you bite into it you get a harmonious and succulent mouthful; and to grill the sandwich slowly and under some pressure, so the bread gets toasty brown and buttery crisp, the meat gets warmed through, and the cheese is just melted enough to be oozy.
Ingredients
Makes 1
Preparation
Step 1
Butter each slice of bread evenly to the edges on one side.
Step 2
Place one slice, buttered side down, in a small cold skillet: Build the sandwich in the skillet you'll grill it in.
Step 3
Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. Then put on the sauerkraut, spreading it evenly.
Step 4
Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef.
Step 5
Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.
Step 6
Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula. Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.
Step 7
Now weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes. Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side.
Step 8
Serve immediately.
Leave a Review
Reviews (50)
Back to TopThis was fantastic!
Lisa E
Seattle ish
1/4/2023
Delicious!
kimba_lane
Alameda, CA
10/28/2020
An excellent sandwich!
cookee
Saint Paul, MN
3/18/2020
I've made this Reuben a couple of times now. As a matter of fact, I'm fixing to make another for supper tonight! It's hard enough to find a decent Reuben sandwich these days. Compressing the sandwich with a weighted pot might seem like a simple tip, but it makes a world of difference for this sandwich. While it might not be kosher it's tov meod in my book.
Aaron1
Cincinnati, Ohio
4/9/2018
This is a great sandwich. I make Reuben's several times a year. One little hint for all of you out there wanting to try it. Place you corned beef on big piece of foil, sprinkle just a tad or so of water and wrap very tightly. Place in 350 oven and let steam until nice and hot. I have been doing this for years. Then just follow the recipe as stated.
Anonymous
3/18/2017
Love this sandwich recipe! Made the Russian dressing, made a rye bread that has Dijon mustard in the dough (best sandwich bread ever!) and brined my own brisket nitrate free. Most Reubens have way too much meat but this one has the perfect balance. I never knew it was best to start with a cold pan. I've made it with Swiss cheese and the last time I used Gruyere since I was out of Swiss. Both ways were delish!
catpatrick2016
Louisiana
10/16/2016
20 years ago I lived in NYC for several years. Was a regular at Wolfe's Deli. Also tried the pastrami Reuben at Carnegie, Stage, 2nd Avenue, Katz, and even Reuben's Deli. Every one if them made it open-faced with huge amounts of meat and nonRussian dressing (could get on the side if you eanted it--which I did). So what dors this author know that all these places don't?
fred1234
Thailand
9/9/2016
I particularly liked one reader's suggestion: He replaced the corned beef with chicken, the slaw with tomato salad and the dressing with mayonnaise - and then claimed that your recipe was pure genius! What an ego-trip!
curtisstotlar
9/30/2015
Wonderful!!!!
skyelady
Portland Oregon
8/5/2015
Here is the Zingerman's Deli Russian Dressing Recipe: 3/4 cups mayonnaise 1/4 cup plus 2 to 3 tablespoons chili sauce 2 tablespoons sour cream 2 teaspoons chopped curly parsley leaves 1 tablespoon plus 1 teaspoon minced Spanish onion 1 tablespoon plus 1 teaspoon minced dill pickle 1/2 teaspoon fresh lemon juice 1/2 teaspoon grated horseradish 1/4 teaspoon Worcestershire sauce Combine everything; makes 2 cups.
gaston6
Michigan
5/7/2014
Aw man, was this good! Disclaimer: I've never had a Reuben before, so I had nothing to compare it to. But it was just a mouth-watering good sandwich. I did everything as described. Since I didn't see the recipe for Russian Dressing, I looked online and found one for the Russian Tea Room's recipe. It was particularly complex (and made A LOT) but I'll know to make less of it next time.
aleks1217
Minneapolis, MN
3/19/2013
About once a year I have a craving for a Reuben, in my case I made a Rachel because I used pastrami. Went on internet & found recipe for Russian dressing, mayo, ketchup, minced onion & horseradish. Absolutely delicious! The deli sandwiches use too much meat for me.
tjander
San Francisco
5/5/2012
I would so NOT recommend using the George Foreman grill. I tried it, with less than stellar results. The pan method, as directed, is much better. Also, I layered the corned beef and cheese, instead of clumping them individually. I made the Russian Reuben's Dressing recipe but misread it and only used 1/4 cup of mayo; I liked it that way.
gerickson10
Scottsdale, AZ
3/17/2012
We loved your Reuben Sandwich recipe. We live in Cebu, Philippines. We had to substitute some of the ingredient not found here in the Philippines. We used imported Libby's canned chunky style corn beef, Thousand Island dressing, California sour dough bread. Even with the substitute ingredients, it was still delicious. I am an American living in the Philippines and my wife is a Filipina, my wife loved the Reuben sandwich also. Thanks for sharing these recipes on line for us Americans living abroad. The only way to get genuine American foods in the Philippines is to look in the imported section of the supermarket for the ingredients and then make it yourself. Thanks Again, We really appreciate your web site. David Melton
DavidMelton
Cebu, Philippines
2/10/2012
perfect. just perfect. served with a side of freshly made quick pickled vegetables. absolutely delicious for a rainy day.
annikajoy
Seattle, WA
8/24/2011
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