Indulge in the classic Reuben Sandwich, a hearty and satisfying option for lunch or dinner. Elevate your sandwich game with my homemade Russian Dressing, boasting a slightly spicier flavor profile. If you prefer a sweeter twist, fear not, I’ve got a Thousand Island Dressing option for you as well.
As a child, I used to shy away from sauerkraut, thus missing out on the delectable Reuben Sandwich experience. However, as my taste buds matured (as they do with age), I came to appreciate the salty and sour notes of sauerkraut. Plus, sauerkraut offers some notable health benefits.
Now that I’ve hopefully convinced you to give sauerkraut another chance, let’s pile it onto our Reuben Sandwich.
Ingredients & Substitutions:
While this Reuben Sandwich sticks to the classic recipe, my herbed butter takes it up a notch in flavor, and it’s incredibly simple to prepare!
- Corned beef: Opt for deli-style corned beef, preferably with a thicker cut for added texture. However, thinner slices work just as well.
- Marble Rye bread: Seek out marble rye bread from your local bakery or use any bread available.
- Russian Dressing: While I’ve crafted my own Russian dressing for this Reuben Sandwich, store-bought dressing is a convenient alternative. Alternatively, consider Thousand Island dressing for a sweeter option.
- Swiss cheese: Swiss cheese’s mild flavor is a staple in Reuben Sandwiches, but feel free to experiment with mozzarella or provolone for similar results.
Thousand Island vs. Russian Dressing:
Although Thousand Island Dressing and Russian Dressing can be used interchangeably, each has its own distinct flavor profile. Thousand Island leans towards sweetness, while Russian Dressing offers a tangier and sharper taste.
Variations and Substitutes:
While sauerkraut is a quintessential element of the Reuben Sandwich, feel free to explore variations. Substitute corned beef and sauerkraut with alternatives like pastrami and coleslaw for a “Rachel” version. For vegetarians, replace the corned beef with zucchini, cucumbers, or mushrooms.
Ingredients:
Herbed Butter
- ¼ cup (½ stick, 57 g) butter
- ½ teaspoon dried minced garlic
- ½ teaspoon dried minced onion
- ½ teaspoon sesame seeds
- ¼ teaspoon poppy seeds
- ½ teaspoon sea salt
Reuben
- 1 pound deli corned beef
- 1 loaf marble rye bread
- 1 cup (245 g) Russian Dressing
- 8 ounces sauerkraut
- 12 slices Swiss cheese
Instructions:
Herbed Butter
- In a small bowl, mix together butter, garlic, onion, sesame seeds, poppy seeds, and salt. Set aside.
Reuben
- Steam the corned beef by wrapping small portions (about ¼ pound) in a damp paper towel and microwaving on high for 30 seconds.
- Heat the sauerkraut (cover and microwave for about 30 seconds or until heated through).
- Butter one side of each slice of rye bread with the herbed butter. Place 2-3 slices of buttered bread on a heated skillet or grill pan over medium-low heat.
- Layer Swiss cheese, corned beef, sauerkraut, Russian dressing, more corned beef, another slice of cheese, and top with another slice of bread (butter side up).
- Heat until the bread is slightly browned and crispy, and the cheese is melted, about 2-3 minutes. Flip and repeat with the opposite side.
