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Classic Reuben Sandwich

  • Author: Katelyn


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 



  1. Prepare the dressing by whisking all the dressing ingredients together in a small bowl.
  2. 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.
  3. Spread about 1 Tablespoon of the dressing you prepared on each of the 8 slices of bread (on the non-buttered side) 
  4. Add one slice of cheese directly on top of the dressing on each slice of bread. 
  5. Heat the corned beef in a non-stick skillet over medium low heat until warmed through. 
  6. Top four of the slices of bread with approximately 4 ounces of corned beef. 
  7. Add 1/2 cup sauerkraut on top of the layer of corned beef. 
  8. Assemble the four sandwiches by adding the top layer of bread with the cheese and dressing (buttered side facing out).
  9. Cook each sandwich in a cast iron skillet over medium low heat for 2-3 minutes per side or until golden brown.
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