Reuben Sandwich with Russian Dressing
This classic Reuben sandwich features layers of savory corned beef, melted Swiss cheese, tangy sauerkraut, and a creamy homemade Russian dressing, perfect for a hearty lunch or dinner.
Servings: 4 servings
Ingredients
For the Russian Dressing:
- 0.5 cup mayonnaise
- 3 tablespoons ketchup
- 1 tablespoon onion finely grated
- 1 teaspoon prepared horseradish
- 0.5 teaspoon Worcestershire sauce ensure a halal-certified brand or substitute with soy sauce
- 0.5 teaspoon yellow mustard
- 0.5 teaspoon smoked paprika
- Salt and pepper to taste
- 8 slices rye bread
- 12 oz thinly sliced cooked corned beef check for halal-certified sources
- 8 slices Swiss cheese or a suitable halal cheese alternative
- 1 cup sauerkraut drained and patted dry
- Butter or margarine for grilling
Instructions
Prepare the Russian Dressing
- In a small bowl, combine the mayonnaise, ketchup, finely grated onion, prepared horseradish, Worcestershire sauce (or soy sauce substitute), yellow mustard, and smoked paprika. Mix well until all ingredients are fully incorporated. Taste and season with salt and pepper as needed. Set aside to let the flavors meld while you assemble the sandwich.
Assemble the Sandwich
- Lay out 4 slices of rye bread on a clean surface. Spread a generous amount of the Russian dressing on each slice. Layer on the sliced corned beef evenly, followed by a portion of sauerkraut. Top with two slices of Swiss cheese on each sandwich, then place the remaining slices of bread on top, dressing side down.
Grill the Sandwich
- Heat a large skillet or griddle over medium heat. Spread butter or margarine on the outside of each sandwich slice to ensure a golden, crispy crust. Place the sandwiches in the skillet and cook for about 3-4 minutes per side or until the bread is toasted and the cheese has melted. Press down slightly with a spatula to help everything meld together.
Serve and Enjoy
- Once golden and melty, remove the sandwiches from the skillet. Let them rest for a minute, then slice each sandwich in half. Serve warm with your favorite side like pickles, coleslaw, or potato chips for a complete deli-style experience.
Equipment
- Small Bowl
- Large skillet or griddle
- Spatula
Notes
Use freshly grated onion for better flavor, drain sauerkraut well to avoid sogginess, and cook sandwiches on medium to medium-low heat to melt cheese without burning bread. Customize with different breads, cheeses, or add spicy kick with hot sauce. Leftovers can be stored refrigerated for up to 2 days and reheated in a skillet.