Reuben Sandwich with Russian Dressing
This Reuben Sandwich with Russian Dressing is the kind of sandwich I make when I want something hearty, no-nonsense, and reliably delicious. It balances tangy sauerkraut, melty Swiss, and savory corned beef with a creamy, slightly smoky Russian dressing. The method is straightforward, and the results are always satisfying.
I favor a medium-low pan for even toasting and a short, confident press with the spatula so the bread crisps without burning and the cheese melts through. The dressing is simple to whisk together and holds up well if you make it ahead. Little details—thoroughly drained sauerkraut, softened butter, and thinly sliced corned beef—are what make this sandwich shine.
Below you’ll find everything you need: a precise ingredient list, step-by-step instructions taken verbatim, tips to avoid common mistakes, and sensible variations for dietary needs. Read through once, gather your mise en place, and you’ll have a classic Reuben ready in under 30 minutes.
What You’ll Need
A quick overview before you start: you’ll make a small batch of Russian dressing, drain the sauerkraut thoroughly, slather bread with butter and dressing, assemble three sandwiches, then cook them in a skillet until golden and melty. The technique is forgiving, but attention to a couple of details will save you regrets at the skillet.
Ingredients
- ½ cup mayonnaise — base of the Russian dressing; provides creaminess and body.
- 3 tablespoons ketchup — adds sweetness and tomato tang to the dressing.
- 1 tablespoon onion, finely grated — brightens the dressing with fresh onion flavor; grate finely to dissolve into the mayo.
- 1 teaspoon prepared horseradish — brings a sharp, peppery bite; adjust to taste if you prefer milder heat.
- ½ teaspoon Worcestershire sauce — adds umami depth to the dressing.
- ½ teaspoon yellow mustard — gives a little tang and balances the mayonnaise.
- ½ teaspoon smoked paprika — lends a subtle smoky note; swap for regular paprika if you don’t want smoke.
- salt and pepper to taste — season the dressing and the assembled sandwich to your preference.
- 3 tablespoons butter, softened — spread on the outside of each bread slice to create a crisp, golden crust.
- ½ pound corned beef, deli style, thin slices — the main savory component; thin slices melt into the sandwich nicely.
- 6 slices rye bread — classic choice for structure and flavor; choose a hearty slice that will crisp without collapsing.
- 6 slices Swiss cheese — melts beautifully and complements the corned beef and sauerkraut.
- ½ cup sauerkraut, drained — tart and textural; draining thoroughly prevents soggy bread.
- Russian dressing from above — the homemade dressing you prepare in step 1 for spreading inside each sandwich.
Step-by-Step: Reuben Sandwich with Russian Dressing
- Make the Russian dressing: in a bowl combine the mayonnaise, ketchup, grated onion, prepared horseradish, Worcestershire sauce, yellow mustard, smoked paprika, and salt and pepper to taste; whisk until very well combined and set aside.
- Drain the sauerkraut thoroughly (use a sieve and press with a spoon or squeeze gently in a towel or paper towel) and set aside.
- Spread 1/2 tablespoon of the softened butter on one side of each of the 6 slices of rye bread.
- Spread the prepared Russian dressing on the unbuttered side of each slice of bread.
- Assemble three sandwiches: on the dressing side of three slices, divide the corned beef, the Swiss cheese, and the drained sauerkraut evenly; top each with another slice of bread so the buttered sides face outward.
- Preheat a large skillet over medium-low heat.
- Cook the sandwiches in batches (about 2 at a time): place the sandwiches buttered side down in the skillet, gently press with a spatula, and cook 3 minutes; flip and cook 3 more minutes, or until the bread is lightly toasted and crispy and the cheese has melted. Repeat with any remaining sandwich.
- Remove sandwiches from the skillet, let rest briefly, slice if desired, and serve warm.
Why This Recipe Is Reliable
There are no gimmicks here—just proven steps that deliver the classic Reuben experience. The dressing is emulsified and seasoned so every bite is coherent and flavorful. Draining the sauerkraut thoroughly prevents moisture from turning the bread soggy. Spreading butter on the outside of the bread and toasting on medium-low heat gives you a golden crust while allowing the interior to heat through and the cheese to melt.
The specified times—3 minutes per side on medium-low—work well with a preheated skillet and softened butter. If your stove runs hot, dial it down a notch; if it runs cool, you may need an extra 30–60 seconds per side. The method tolerates modest adjustments and produces consistent results because it focuses on temperature control and moisture management rather than exact timing alone.
Easy Ingredient Swaps
- Corned beef — swap for pastrami or thinly sliced roast beef if you prefer a smokier or milder profile.
- Rye bread — use pumpernickel or a sturdy sourdough if rye is unavailable.
- Swiss cheese — Gruyère or Emmental are good substitutes for similar melt and nuttiness.
- Prepared horseradish — omit or reduce if you want a milder dressing; a dash of hot sauce can add heat without changing texture.
- Smoked paprika — swap for regular paprika for less smokiness or add a pinch of cayenne for more heat.
Cook’s Kit
- Large skillet (cast-iron preferred for even heat)
- Small mixing bowl and whisk for the dressing
- Sieve or fine-mesh strainer and spoon (or a towel) for draining sauerkraut
- Spatula for pressing and flipping sandwiches
- Knife and cutting board for slicing sandwiches
Avoid These Traps
- Don’t skip draining the sauerkraut. Even a little excess liquid will make the sandwich soggy and prevent proper toasting.
- Don’t use cold, hard butter. Softened butter spreads evenly and browns predictably; cold butter tears the bread and creates uneven browning.
- Don’t cook at high heat. High heat risks burning the bread before the cheese melts. Low and steady heat is key.
- Don’t overload the sandwich. Too much filling will make it hard to flip and can squeeze out the dressing while cooking.
Dietary Customizations
Here are straightforward swaps to adapt the sandwich to different diets without losing its essence.
- Gluten-free: Use gluten-free rye-style bread and confirm corned beef and condiments are GF certified.
- Dairy-free: Replace Swiss with a dairy-free melting slice and use a vegan butter alternative for toasting.
- Vegetarian: Swap corned beef for thickly sliced, well-seasoned grilled tempeh or a plant-based deli slice. Keep the Swiss substitution in mind if avoiding dairy.
- Lower-fat: Reduce mayonnaise in the dressing or use a light mayo; use less butter for toasting and choose a leaner deli meat.
Recipe Notes & Chef’s Commentary
A few practical notes from someone who cooks this sandwich often: assemble everything before you heat the pan. That way you move quickly and the buttered bread goes straight from board to skillet. If your corned beef slices clump, fan them out on the bread so they stack evenly; this helps them warm through faster.
If you like a little extra crunch, once the sandwich is cooked you can transfer it to a preheated oven (350°F / 175°C) for 5 minutes to finish melting without further browning. Resting the sandwich for 1 minute after cooking lets the juices settle and the cheese come together so it slices cleaner.
Prep Ahead & Store
The Russian dressing keeps well in an airtight container in the fridge for up to 5 days. Make it ahead and your assembly time drops significantly. Drain and dry your sauerkraut and store it in the fridge in a sealed container for up to 3 days if you want to assemble later.
Leftover sandwiches are best refrigerated and eaten within 2 days. Reheat in a skillet over low heat or in a 350°F oven until warmed and the cheese is melty; avoid the microwave if you care about crisp crust.
Ask & Learn
Q: Can I make these on a griddle or panini press?
A: Yes. A griddle gives more surface area for batch cooking. A panini press works too—watch for faster browning and a shorter cook time.
Q: Why use prepared horseradish instead of fresh?
A: Prepared horseradish is convenient and consistent in heat. Fresh horseradish can be more intense and variable; if you use fresh, start with less and taste.
Serve & Enjoy
Slice each sandwich in half diagonally for a classic presentation, serve warm, and offer extra Russian dressing on the side for dipping. A simple side—crispy kettle chips, a dill pickle, or a small green salad—complements the sandwich without competing. Pour a cold beer or a crisp apple cider and savor the balance of tang, salt, and creamy texture.
Make this Reuben Sandwich with Russian Dressing when you want a robust, comforting meal that’s easy to assemble and impossible to resist. It’s a dependable favorite—serve it with confidence.
Reuben Sandwich with Russian Dressing
Ingredients
Ingredients
- ?1/2 cupmayonnaise
- ?3 tablespoonsketchup
- ?1 tablespoononionfinely grated
- ?1 teaspoonprepared horseradish
- ?1/2 teaspoonWorcestershire sauce
- ?1/2 teaspoonyellow mustard
- ?1/2 teaspoonsmoked paprika
- ?salt and pepperto taste
- ?3 tablespoonsbuttersoftened
- ?1/2 poundcorned beefdeli style thin slices
- ?6 slicesrye bread
- ?6 slicesSwiss cheese
- ?1/2 cupsauerkrautdrained
- ?Russian dressingfrom above
Instructions
Instructions
- Make the Russian dressing: in a bowl combine the mayonnaise, ketchup, grated onion, prepared horseradish, Worcestershire sauce, yellow mustard, smoked paprika, and salt and pepper to taste; whisk until very well combined and set aside.
- Drain the sauerkraut thoroughly (use a sieve and press with a spoon or squeeze gently in a towel or paper towel) and set aside.
- Spread 1/2 tablespoon of the softened butter on one side of each of the 6 slices of rye bread.
- Spread the prepared Russian dressing on the unbuttered side of each slice of bread.
- Assemble three sandwiches: on the dressing side of three slices, divide the corned beef, the Swiss cheese, and the drained sauerkraut evenly; top each with another slice of bread so the buttered sides face outward.
- Preheat a large skillet over medium-low heat.
- Cook the sandwiches in batches (about 2 at a time): place the sandwiches buttered side down in the skillet, gently press with a spatula, and cook 3 minutes; flip and cook 3 more minutes, or until the bread is lightly toasted and crispy and the cheese has melted. Repeat with any remaining sandwich.
- Remove sandwiches from the skillet, let rest briefly, slice if desired, and serve warm.
Equipment
- Mixing Bowl
- Whisk
- Sieve
- Large Skillet
- Spatula
- Spoon
- towel or paper towel
Notes
Make it extra cheesy.Put a slice of cheese on both the bottom and top of the sandwich for an extra melty Reuben sandwich.
