Reuben Sandwich Recipe

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Reuben Sandwich

Lynn Clay


Traditional NYC recipe

☆☆☆☆☆ 0 votes
20 Min
30 Min
No-Cook or Other


loaf unseeded and unsliced jewish rye bread
2 lb
corned beef, sliced
12 oz
russian dressing, recipe follows
12 oz
12 slice
swiss cheese
4 Tbsp
butter, melted


3/4 c
5 Tbsp
chili sauce
2 Tbsp
sour cream
2 tsp
chopped curly parsley leaves
4 tsp
minced spanish onion
4 tsp
minced dill pickle
1/2 tsp
fresh lemon juice
1/2 tsp
grated horseradish
1/4 tsp
worcestershire sauce


1Preheat oven to 350 degrees F.
2Sprinkle the corned beef with a little water, wrap it tightly in aluminum foil and steam it in the oven
3Meanwhile, put the whole loaf of rye bread (unwrapped) into the oven. Bake the bread until the crust is very crunchy, about 15 minutes. Set the bread on the counter and let it cool for about 5 minutes.
4When the rye bread is cool enough to handle place it on a cutting board. Hold the bread knife at a 45-degree angle and cut 12 slices.
5Take the corned beef out of the oven and unwrap it. Spread each slice of bread with Russian dressing. Layer half of the slices with corned beef, sauerkraut and slices of Swiss cheese, then top the sandwiches with the remaining slices of bread (dressing-side down).
6Heat 2 large heavy skillets over medium heat. Brush the bread with butter. Put the sandwiches in the pans and weight them with a lid or heat proof bowl topped with something heavy. Cook until the first sides are crisp and golden about 7 minutes then flip the sandwiches
7Cook until the second sides are also well toasted and the cheese is melted. Lift the sandwiches onto a cutting board. Cut each in half diagonally and serve.
8Cook's Note: Buy high quality corned beef for this recipe. Avoid corned beef that is very lean.
9Russian Dressing:
Combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce in a bowl and mix well. Yield: 2 cups

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Beef
Regional Style: American