If we are eating sandwiches, and a Reuben is on the menu, that is for sure what I am ordering. Better yet, if we came for an elegant meal and a Reuben is on the menu, that is for sure what I am ordering. It is one of those foods that I randomly crave, and can’t think of anything else until I get my hands on one!
As far as I can tell, a classic Reuben is made with corned beef, although pastrami is another delicious option. I picked up thin sliced corned beef from Boar’s Head at the deli counter in Publix. However, creating my own corned beef recipe is on my to do list. Don’t forget to have your Swiss cheese sliced at the deli! The first time I made these sandwiches at home, I made the mistake of trying to slice it myself from a block. It didn’t go great.
The bread is an all important factor here. I absolutely love rye. In fact, now that I’m thinking about it, I’m equally as likely to order a patty melt if that is on the menu. Maybe it is all about the bread? I recommend picking up a loaf of rye from your favorite local bakery if you have that option. We love City Bakery in Asheville.
Top your sandwich with a heaping pile of sauerkraut and homemade dressing and you are ready to go! This classic reuben sandwich is a perfect weekend lunch. I can see myself packing these up soon for a picnic on the Blue Ridge Parkway. We have gotten some cooler weather this week and it makes me all too excited for fall in the mountains ❤️
Post in the comments the one thing you can’t refuse on a menu! Thanks for reading : )Print
Classic reuben sandwich piled high with corned beef, swiss cheese, sauerkraut, and a delicious homemade dressing served on toasted rye bread.
For the dressing:
- 1 clove garlic, minced
- 1 Cup mayonnaise
- 1/4 Cup ketchup
- 2 Teaspoons worcestershire
- 1 1/2 Teaspoons horseradish
- 1 Teaspoon chili oil
- 1/4 Teaspoon smoked paprika
- 1/4 Teaspoon salt
- 1/8 Teaspoon pepper
For the sandwich:
- 16 ounces corned beef, sliced thin
- 8 slices of rye bread, cut 1/2 inch thick
- 8 slices of swiss cheese
- 2 cups sauerkraut, drained
- butter, softened
- Prepare the dressing by whisking all the dressing ingredients together in a small bowl.
- Spread softened butter on one side of each of the 8 slices of bread. Turn the bread over (butter side down) on a cutting board or sheet of aluminum foil.
- Spread about 1 Tablespoon of the dressing you prepared on each of the 8 slices of bread (on the non-buttered side)
- Add one slice of cheese directly on top of the dressing on each slice of bread.
- Heat the corned beef in a non-stick skillet over medium low heat until warmed through.
- Top four of the slices of bread with approximately 4 ounces of corned beef.
- Add 1/2 cup sauerkraut on top of the layer of corned beef.
- Assemble the four sandwiches by adding the top layer of bread with the cheese and dressing (buttered side facing out).
- Cook each sandwich in a cast iron skillet over medium low heat for 2-3 minutes per side or until golden brown.