Easy Reuben Sandwich
Learn how to make an easy homemade Reuben sandwich with tender corned beef, tangy sauerkraut, Swiss cheese, and Russian dressing on toasted rye.
Ingredients
- 8 slices rye bread
- 1 pound quality corned beef, sliced thin
- 2 cups fresh sauerkraut, drained well
- 8 ounces Swiss cheese, sliced
- 3 tablespoons mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon horseradish
- 1 tablespoon sweet pickle relish
- 1 teaspoon Worcestershire sauce
- 4 tablespoons unsalted butter, softened
- 1 small yellow onion, minced
- 1 tablespoon fresh dill
- 1 teaspoon mustard powder
- 1 pinch cayenne pepper
Instructions
- 1
Combine mayonnaise, ketchup, horseradish, sweet pickle relish, and Worcestershire sauce in a small bowl, stirring until the dressing is fully blended and smooth.
- 2
Warm the drained sauerkraut gently in a small skillet over medium heat for about 3 minutes, stirring occasionally to release excess moisture.
- 3
Spread softened butter evenly on one side of each rye bread slice.
- 4
Heat a large skillet or griddle over medium-high heat until it's hot enough that a drop of water sizzles immediately.
- 5
Place 4 bread slices butter-side down onto the hot skillet, pressing gently to encourage even toasting.
- 6
Toast the bread for about 2-3 minutes until deeply golden brown and crispy, then transfer to a clean work surface.
- 7
Arrange half of the sliced corned beef on each of the four toasted bread slices, slightly overlapping the slices.
- 8
Distribute the warm sauerkraut evenly over the corned beef on each slice, pressing down gently so it adheres.
- 9
Layer the Swiss cheese over the sauerkraut, using 2 slices per sandwich to ensure complete coverage.
- 10
Spread a generous amount of the Russian dressing across the remaining 4 untoasted bread slices.
- 11
Toast the remaining bread slices butter-side down in the same skillet for 2-3 minutes until golden brown and crispy.
- 12
Place the toasted, dressed bread slices directly on top of each sandwich, pressing down gently so all the layers fuse together.
- 13
Reduce the skillet heat to medium and carefully transfer each sandwich back to the griddle, pressing the top with a spatula for about 30 seconds to set the structure.
- 14
Toast the assembled sandwiches for about 2-3 minutes on the first side until the exterior is deep golden brown and crispy.
- 15
Flip each sandwich carefully using a wide spatula and toast the other side for another 2-3 minutes until equally crispy and the cheese is fully melted inside.
- 16
Transfer the finished sandwiches to a cutting board and let them rest for 1 minute before serving, then cut diagonally for presentation.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Rye bread | Whole grain or sprouted rye bread | Sprouted grains offer improved nutrient bioavailability and contain beneficial enzymes that support digestive health |
| Regular corned beef | Grass-fed or heritage corned beef | Grass-fed beef contains higher levels of omega-3 fatty acids and CLA, which have anti-inflammatory properties |
| Mayonnaise-based Russian dressing | Greek yogurt-based dressing (substitute half the mayo with plain Greek yogurt) | Greek yogurt adds probiotics for gut health and reduces overall calories and saturated fat significantly |
| Regular Swiss cheese | Aged Swiss cheese or reduced-fat Swiss | Aged varieties develop complex flavors requiring less cheese quantity; reduced-fat versions lower saturated fat intake |
| Store-bought sauerkraut | Raw, unpasteurized sauerkraut with live cultures | Live fermented sauerkraut contains beneficial lactobacillus and other probiotics essential for gut microbiome health |
| Butter for toasting | Extra virgin olive oil or ghee | These alternatives provide healthier fat profiles and olive oil's polyphenols offer anti-inflammatory benefits |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 545 |
| Total Fat | 32g |
| Saturated Fat | 14g |
| Cholesterol | 65mg |
| Sodium | 1180mg |
| Carbohydrates | 35g |
| Fiber | 6g |
| Sugar | 2g |
| Protein | 35g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
