The Best Reuben Sandwich Ever
The Best Reuben Sandwich Ever is a classic deli-style sandwich made with corned beef, Swiss cheese, sauerkraut, and homemade Russian dressing on buttery toasted rye bread. It is crisp, melty, tangy, and ready in minutes.
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Servings: 2 sandwiches
Ingredients
Russian Dressing
- 2 1/2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 1/2 tbsp ketchup
- 1 tbsp dill pickle relish
- 2 tsp fresh lemon juice
- 1 tsp prepared horseradish
- Kosher salt to taste
- Freshly ground black pepper to taste
Sandwich
- 1/2 lb corned beef or pastrami thinly sliced
- 4 slices rye bread
- 3 tbsp butter softened
- 8 slices Swiss cheese
- 1/2 c sauerkraut drained
Instructions
Prepare the Russian dressing:
- In a small bowl, combine the mayonnaise, sour cream, ketchup, dill pickle relish, lemon juice, and horseradish. Stir until smooth and fully blended. Season with kosher salt and freshly ground black pepper to taste. Set aside.
Warm the corned beef:
- In a skillet over medium-low heat, add the corned beef along with 2 teaspoons of water or broth. Heat gently, stirring as needed, until warmed through. Remove from the heat.
Prepare the bread:
- Butter one side of each slice of rye bread.
Assemble the sandwiches:
- Place 2 slices of bread on a cutting board with the buttered side facing down. Spread some of the Russian dressing on each slice. Top evenly with the warmed corned beef, Swiss cheese, and drained sauerkraut. Place the remaining bread slices on top, with the buttered side facing outward.
Cook the sandwiches:
- Heat a large skillet over medium-low heat. Place the sandwiches in the skillet and cook, covered, for about 3 minutes or until the bread is golden brown and the cheese begins to melt.
Flip and finish cooking:
- Carefully turn the sandwiches over and continue cooking uncovered until the second side is crisp, golden brown, and the cheese is fully melted.
Serve:
- Remove from the skillet, slice if desired, and serve immediately while hot.
Notes
To make this recipe gluten free, use a certified gluten-free rye-style bread or another sturdy gluten-free sandwich bread. Also verify that the corned beef, sauerkraut, horseradish, pickle relish, ketchup, mayonnaise, sour cream, and Swiss cheese are labeled gluten free, since some deli meats and condiments can contain additives or be subject to cross-contamination. Because gluten-free bread can brown faster and be more delicate, cook the sandwich over slightly lower heat and flip carefully to prevent breakage.