Classic Reuben with Spicy Russian Dressing
Prep Time: 20 minutes | Cook Time: 3 – 5 minutes | Total Time: 25 minutes | Serves: 4
I have loved Reuben sandwiches as far back as I can remember. I loved sauerkraut, even as a kid. Yes, I was the child in school who liked the lunches of sauerkraut and sliced hot dogs. Sour foods have always been a favorite of mine. Who else puts (lots of) malted vinegar on crispy fish?
I have tried many Reuben sandwiches during my life, and I must say, the Carnegie Deli in NYC was quite a treat! Yet, the Purple Cow in Kingsport, TN makes one that is downright delicious. (Funny, how opposite the two restaurants are!)
Make your own dressing. I urge you not to buy a bottle. Homemade will be much better for you and taste fresher. The Russian Dressing can be made up to a week in advance and also easily doubled. Be sure to read the notes below in the “recipe card.” Also, the dressing recipe makes more than you will need; feel free to halve it.
Purchase a bakery’s marbled rye bread if you can, if you have a bakery near you. If not, you may be able to find it in your local grocery chain stores.
If you do not want to make the sandwich in the traditional “grilled” style, you can make this open-faced. Be sure your meat and sauerkraut are warmed as the recipe suggests, then layer the bread, meats, cheese, and drizzle the Russian Dressing on top. Knife and fork, here I come!
Pastrami, in my opinion, is just as good as corned beef as the meat on a Reuben. And load up the meat as your heart leads you. I have listed ¼ pound per person in the ingredient list, but I often pile it higher. ¼ pound is a baseline.
The main idea behind heating the meat and kraut is that “grilling” (as you would make a grilled cheese sandwich) will not warm all the ingredients through. Beginning with warm meat and sauerkraut will yield better results in the end: your perfect Reuben.
Enjoy!
Classic Reuben with Spicy Russian Dressing
Ingredients
Russian Dressing:
- 1 cup mayonnaise
- 1/3 cup ketchup
- 1 tablespoon prepared (or homemade) horseradish spread
- 1 - 2 tablespoons grated onion, see Notes
- 2 tablespoons dill relish, see Notes
- 2 tablespoons red cherry peppers, seeded and finely chopped
- 1 tablespoon of brine from jar of red cherry peppers, see Notes
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon ground white pepper, or to taste
- Fine sea salt, to taste
The Reuben:
- 8 slices marbled rye bread
- 1 pound corned beef, or pastrami, sliced to desired thickness, see Notes
- 8 Swiss cheese slices, sliced to desired thickness, see Notes
- 1 - 1 1/2 cups sauerkraut, drained very well and patted dry, see Notes
- Russian Dressing, see above recipe
Instructions
- Make the Russian Dressing. Combine all the ingredients in a medium bowl. Taste and season with salt, pepper, and/or vinegar to taste. Refrigerate until ready to use. The dressing can be kept well-covered in the refrigerator for up to a week.
- Heat a skillet (alternatively you can heat the meat in the oven) over medium heat. Add the deli meat,scattering evenly, cover, and allow the meat to warm up by steaming. If the sauerkraut is cold, warm by stovetop also, or well-covered in the microwave for just long enough to warm through.
- Make the sandwiches. Butter one side of each slice of bread. Spread desired amount of Russian Dressing on 4 of the slices. Top the dressing with sauerkraut, deli meat, then Swiss cheese. Top the sandwiches with the remaining bread slices.
- Heat a griddle, large electric skillet, or large shallow skillet over medium-high heat. Grill the sandwiches until desired browning and the cheese is melted.
- Cut the sandwiches in half if they are large and serve the Reubens warm with a side of dill pickle spears and chips.
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