Go Back
Print
Reuben Sandwich

The Mighty Reuben Sandwich

This classic deli sandwich of corned beef or pastrami, sauerkraut and melty swiss cheese is total comfort food.  Just add a garlicky pickle and some onion rings!!

Course Main Course
Keyword reuben, sandwich, sauerkraut
Prep Time 30 minutes
Cook Time 10 minutes
Servings 4

Ingredients

Russian Dressing

  • 1 cup mayonnaise
  • 1/4 cup chilli sauce or ketchup
  • 1 tbsp grated or prepared horseradish squeeze out extra liquids
  • 2 tsp Worcestershire Sauce can replace with 2 tsp Coconut Aminos
  • 2 tbsp minced pickle or gherkins or even pickle relish, if you have it
  • kosher salt and cracked black pepper to taste

Sandwiches

  • 12 oz or about 1 1/3 cups rinsed and drained sauerkraut
  • 2 tbsp chicken stock water or white wine
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked pepper
  • 8 slices of rye bread if they are large and oblong, you can cut them in half and only use 4 slices
  • 1 1/4- 1 1/2 lbs about 500 grams of shaved or sliced corned beef, pastrami, or Montreal smoked meat
  • 8 thin slices of Swiss cheese or enough cheese to cover both sides of the sandwich, (count on 2 oz or 60 grams per sandwich)

Instructions

Russian Dressing

  1. Stir all the ingredients together in a small bowl. Taste and see if you like it. Re-season how you'd like. Because the pickle or relish can be so seasoned, I hesitate to tell you how much salt to use initially. Don't skimp, but start off with less.
  2. Set aside in the fridge till needed.

Sandwiches

  1. First, prepare the sauerkraut. Take the rinsed and drained sauerkraut and place in a small pot, over medium low heat.

  2. Add the stock, white wine OR water and stir. Add the seasonings. Simmer gently for a few minutes, till softened and warmed through. Set aside.

  3. Preheat the oven to 400F
  4. On a baking sheet, spread out the 8 slices of bread.
  5. Spread some of the dressing on each slice.
  6. Take the meat and divide evenly amongst 4 of the slices.
  7. Top the meat with the warmed sauerkraut.

  8. Divide the cheese between all 8 slices. Some of the cheese go on top of the sauerkraut, the other slices go over the slices with only the dressing.

  9. Place the baking sheet into the oven and bake until the cheese starts to soften, about 5-7 minutes.
  10. Turn up the broiler, and broil the sandwiches until the cheese has completely melted and started to bubble. If you find that this is taking too long, move the oven rack to the top third of the oven to get the sandwiches closer to the broiler. But keep an eye on them!!
  11. Remove from the oven, and take the cheese only slices and place them over their meat and kraut counterparts.
  12. Serve with pickles, french fries or even onion rings.

Recipe Notes

This is more of a method, than an exact science! If you want to pile up more meat, feel free. If you like less sauerkraut, that's fine. Add as much cheese as your little heart desires. And if you really don't like Russian dressing, may I suggest a tangy mustard instead! My German Roasted Potato Salad with Bacon Vinaigrette would be an awesome side to these sandwiches!!