Reuben Sandwich Recipe (2024)

I find it makes for a less mushy sandwich if you cook the sauerkraut separately in a small frypan prior to putting on the sandwich. This way rhe sauerkraut is already hot and dry, and the sandwich will not get soggy.

Can’t the sandwich just be enjoyed for the sheer goodness of it? Does there always have to be something “beneficial“ about what we eat? Maybe we can just eat cold sauerkraut another time to get those beneficial bacteria

Russian dressing MUST include horseradish. That is the main thing that distinguishes it from Thousand Island. And it is essential to the Reuben. Why? The reason the Reuben is a great sandwich is because it contains, among its various ingredients, a good balance of all the basic flavors (sweet, sour, salt, bitter, umami). Without the horseradish the bitter is missing, and the sandwich just isn't the sublime creation it can and should be.

Very tasty, but one note. Restaurant owner is Arnold Reuben, not Arthur. I went to grade school with his grandson Arnold III and ate lunch at his granddads restaurant many Saturdays followed by Broadway matinees.

This is one of my favorite sandwiches! I regularly make my own corned beef and/or pastrami just to make these. There is, however, a MUCH better recipe for Russian Dressing:3/4 cups mayonnaise1/4 cup plus 2 to 3 tablespoons chili sauce2 tablespoons sour cream2 teaspoons chopped curly parsley leaves1 tablespoon plus 1 teaspoon minced Spanish onion1 tablespoon plus 1 teaspoon minced dill pickle1/2 teaspoon fresh lemon juice1/2 teaspoon grated horseradish1/4 teaspoon Worcestershire Sauce

Yeah, but cold sauerkraut on a warm sandwich = bummer.

Health is not the purpose of this sandwich. Drink some kefir or kombucha with it if that makes you feel better about it. :-)

Black pastrami Reubens on dark pumpernickel with Hengenstengs Bavarian sauerkraut, baby Swiss & homemade Russian dressing topped with celery salt & ground pepper, butter liberally & make in cast iron skillet. Each side crunchy, buttery, luscious goodness my favorite sandwich & I live Kansas who woulda thunk it?

Hope nobody swoons as I confess I use bottled Thousand Island dressing on my Reuben sandwiches instead of homemade Russian. Also, be very careful as you flip this baby or it will deconstruct in mid-air.

Pastrami Reubens are just as good, maybe better. Prepare an 8 ounce container of sauerkraut by adding 1/4 cup chopped sweet onion, 1-1/2 tablespoons of sugar, simmer in just enough kraut juice to cover until onions become soft. Good with corned beef, or pastrami.

I've learned recently when I made my first pattymelt, that grilled sandwiches really are better with mayo on the bread rather than butter (on the grilled side/outside). We have tried it with Reubens--delicious. I recommend it!

Russian Dressing:3/4 cups mayonnaise1/4 cup plus 2 to 3 tablespoons chili sauce2 tablespoons sour cream2 teaspoons chopped curly parsley leaves1 tablespoon plus 1 teaspoon minced Spanish onion1 tablespoon plus 1 teaspoon minced dill pickle1/2 teaspoon fresh lemon juice1/2 teaspoon grated horseradish1/4 teaspoon Worcestershire Sauce

i don't think my kids ever caught onto the fact that one weekend i made reubens with home-cured corned beef, homemade sauerkraut, rye bread and russian dressing. i made everything but the swiss cheese. and this year i celebrated st. patrick's day with reubens.

Hold the dressing on mine -- I like my sandwich grilled with just the corned beef, swiss, and extra sauerkraut.

I use a german brand of sauerkraut. Often the one in wine. I like it better, not as sour like the U.S. brands. I have also used Gruyere cheese on occasion.

Wonderfull. Easy. Made with home made sauerkraut, mayonnaise and ketchup (tomato paste, brown sugar, vinegar and Worcestershire sauce) for the Russian dressing. Don't forget the horseradish in the Russian dressing! The amount of dressing added to the bread seemed like a lot, but it tempered the pan heat from burning the bread, added lots of flavor as well as a nice reddish color to the top slice of bread. I don't think of this as a sandwich. I eat it with a knife and fork.

I made this with a little less meat (pastrami), a little less cheese, a little less dressing and I should have stopped after eating half the sandwich. But I didn’t and I wish that I had. Less was still more. Hefty food guilt!

Just lightly toasted the bread in toaster, no butter and no messing around with a skillet. Also used sourdough bread because I dislike rye. I added a teaspoon of wasabi to the dressing (didn’t have regular horseradish like others suggested) and it brightened up the sauce nicely. Didn’t need to cook the sauerkraut, I just shook off extra juices. Zapped the sandwich in microwave to warm it. Delicious and quick.

I now make the best Reuben sandwich I’ve ever had. The ratios of ingredients are perfect. I used pastrami and found it helps to use paper towels to squeeze the liquid out of the sauerkraut before adding it.

7-30-23 Very good! The Russian dressing is excellent!

This sammich is lovely, I agree with the needed horseradish. Want to make it non-meat or try something different? Use canned beats instead of corned beef, marinate them with their can juices plus a small amount of vinegar and general corned beef spices for an hour or so, then slap them on with everything else. Tastier than you would expect. Must have the swiss and Russian though, no compromise there.

A much easier (and less messy/soggy) method is to cook one sandwich at a time, starting with both pieces of bread buttered side down in your pan. Put the cheese on one side and build the other side as it melts. Meat (we prefer pastrami), sauerkraut that has been drained & warmed (if colder than room temperature), and dressing on top of the sauerkraut. When the cheese is melty and both slices of bread are crispy and browned, top the meat side with the cheese bread and serve!

I make a basic co*cktail sauce that includes ketchup, lemon juice, horseradish and some kind of hot sauce or cayenne and minced onion. Keeps a long time in the freezer. The leftover co*cktail sauce becomes Russian dressing with the addition of mayo/Greek yogurt.

Made these with leftover corned beef from corned beef and cabbage. Added horseradish sandwich sauce to Russian dressing, warmed meat in microwave, and pan-warmed the kraut to dry it out. Best Reubens I've had.

I completely riffed on this and it was fabulous. I think I have to call it a Western Reuben. Not a fan of rye bread so I used San Francisco sourdough and hatch chilli pepper cheddar cheese. I also added horse radish to the sauce as others suggested. For grilling, I spread mayo on the bread instead of butter. Yum!

Great recipe- loved the Russian dressing. It was a big hit with the family. I kept the left over corned beef in the beer brine so it would dry out.

Only change used was a "no sugar added" ketchup (figured worth mentioning).Tasted GREAT!

This was perfect! Happy St. Patrick’s Day!

This was delicious! I used a multi-grain bread because we couldn't find rye in our area. I also substituted kimchi instead of sauerkraut but otherwise followed the recipe to a T. Very nice!

I, too, make these for St. Pat's Day, but with pastrami (which I heat up). I like lots of dressing on mine so I mix some into the kraut before adding--less drippage!