Classic Reuben Sandwich

Welcome O!’Chefs, get ready to try the classic Reuben sandwich, a mouthwatering hot sandwich that’s bursting with corned beef, sauerkraut, Russian dressing, and Swiss cheese. It’s messy to eat, but oh so delicious!

If you’re a fan of a classic grilled cheese sandwich, you’re going to love this recipe. This hearty meal is perfect for lunch or dinner and can be easily put together, especially if you’re using leftover corned beef.

Servings: 2

Now, let’s begin O! Recipes Show and dive into the ingredients that make this recipe so special:

Ingredients:

Sandwiches:

• 4 slices of pumpernickel rye bread (or plain rye or pumpernickel)
• 6 oz. cooked corned beef, warmed and sliced
• 4 pieces of Swiss cheese
• 1/3 cup of sauerkraut
• 2 tablespoons of butter, divided and at room temperature

Russian Dressing:

• 1 tablespoon of mayonnaise
• 1 tablespoon of sour cream
• 1 tablespoon of ketchup
• 1/2 tablespoon of grated onion
• 1 teaspoon of Worcestershire sauce
• 1/2 teaspoon of horse radish
• 1/2 teaspoon of lemon juice
• A dash of chili sauce
• A dash of paprika

Time to get cooking! Follow these simple steps!

How to :

1. In a medium bowl, mix all the Russian dressing ingredients together until well combined. Once mixed, refrigerate the dressing.
2. Squeeze and drain as much liquid as possible from the sauerkraut. If it’s still not dry enough, sauté it for several minutes to help the moisture evaporate.
3. Start assembling the sandwich by placing two slices of Swiss cheese on one slice of bread. Add corned beef and sauerkraut on top of the cheese.
4. Spread Russian dressing over the sauerkraut, and then place the second slice of bread on top.
5. Heat a medium non-stick pan over medium-high heat. Spread 1/2 tablespoon of butter over the top piece of bread, and place the entire sandwich, butter side down, on the hot pan.
6. Optional: Place something heavy, such as a weighted skillet, on top of the sandwich to help it grill and melt.
7. While the first side cooks, spread another 1/2 tablespoon of butter on the top piece of bread.
8. Once the bottom piece is golden brown and toasted, carefully flip the sandwich over and grill until the cheese is melted and the bread is golden brown. This should take 2-4 minutes per side.
9. Transfer the sandwich to a cutting board, cut in half, and repeat with the remaining Reuben sandwich.

Want to make this recipe even better? Check out these Tips:

O! Tips:

Nutrition information:

Calories: 729kcal | Carbohydrates: 41g | Protein: 45g | Fat: 42g | Saturated Fat: 22g | Cholesterol: 173mg | Sodium: 2683mg | Potassium: 512mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1136IU | Vitamin C: 14mg | Calcium: 637mg | Iron: 5mg

And there you have it! A delicious and classic Reuben sandwich recipe that is sure to satisfy your cravings. Don’t forget to let us know how your dish turns out, and consider checking out some of our other O! Recipes for more culinary inspiration.

Category: Sandwiches

Still have some questions? Here are the most frequently asked questions about this recipe:

FAQs:

Can I use a different type of bread for this recipe?
Yes, you can use plain rye or pumpernickel bread instead of pumpernickel rye bread. However, keep in mind that the flavor and texture of the sandwich may be different.

Can I make this recipe ahead of time?
You can prepare the Russian dressing and cook the corned beef in advance, but it’s best to assemble and grill the sandwiches right before serving to ensure they are hot and crispy.

Can I substitute the corned beef with another type of meat?
You can use pastrami or turkey instead of corned beef for a different twist on the classic Reuben sandwich.

Can I omit the sauerkraut?
If you’re not a fan of sauerkraut, you can omit it from the recipe. However, keep in mind that it is a key ingredient that adds tanginess and texture to the sandwich.