Sauce Essentials: Kicked up Ruben Sandwich Sauce

Andy Anderson !


If you like a classic Ruben sandwich, you’ll love this kicked-up version of the sauce.

It’s very easy to assemble, and the flavors really compliment the rye and corned beef.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

10 Min
No-Cook or Other



  • 1/2 c
    relish, half dill, half sweet
  • 3 Tbsp
  • 1/2 c
  • 1 pinch
    salt, kosher variety, or to taste
  • 1 pinch
    white pepper, freshly ground, or to taste
  • 1 Tbsp

How to Make Sauce Essentials: Kicked up Ruben Sandwich Sauce


  2. Let’s begin with some definitions:
    The pastrami sandwich originated in New York around 1888. It was first served in a humble deli on 68 Delancey, and the rest is history.
    • Jewish rye bread
    • Thinly-sliced pastrami
    • Brown “deli” mustard
    This is an American hot sandwich that, according to legend originated in Omaha. Nebraska in the mid 1920’s.
    • Jewish rye bread
    • Sliced corned beef
    • Sauerkraut
    • Swiss cheese
    • Dressing
    The Ruben is “traditionally” served with corned beef; however, some versions of it are served with pastrami.
  3. What I want to talk about is the dressing. Most Ruben’s are served with thousand island, or Russian dressing. This variation comes from a kosher Philadelphia deli, where a friend of mine works. It’s similar to a thousand-island dressing but with a bit of a kick.
  4. Gather your Ingredients (mise en place).
  5. Add the ingredients to a small non-reactive bowl.
  6. Combine until thoroughly mixed.
  7. Chef’s Note: Check for proper seasoning.
  8. Chef’s Tip: This sauce is geared towards use on a Ruben sandwich, and corned beef is traditionally salty, so watch the sodium.
  9. Cover and place in the fridge for an hour or two before using. Enjoy
  10. Keep the faith, and keep cooking.

Printable Recipe Card

About Sauce Essentials: Kicked up Ruben Sandwich Sauce

Course/Dish: Spreads
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy

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