Reuben Sandwiches
There’s something so satisfying about a well-made Reuben! The crispy bread, gooey cheese, and warm, savory corned beef create the perfect bite.
Recipe and image compliments of Brit from Whisked Away Kitchen
Reuben Sandwiches
Ingredients
Reuben Sandwiches
- 8 slices rye bread
- 4 tablespoons Hiland Unsalted Butter divided
- 1 pound corned beef thinly sliced
- 14 ounces sauerkraut drained
- 8 slices Swiss cheese
Russian Dressing
- 2 tablespoons Hiland Sour Cream
- 2 tablespoons mayonnaise
- 1 tablespoon ketchup
- 2 teaspoons prepared horseradish
- 1/8 teaspoon sweet paprika
- Kosher salt to taste
Instructions
- Make the Russian dressing. In a small bowl, whisk together mayonnaise, sour cream, ketchup, horseradish, paprika, and a pinch of salt. Set aside.
- Warm the corned beef. If the corned beef is cold, warm it in a skillet with 1/4 cup broth or water over medium heat. Simmer gently until heated through, then drain any excess liquid.
- Toast the bread. In a large skillet over medium-low heat, melt 2 tablespoons of butter. Add 4 slices of rye bread and toast one side until golden brown. Keep an eye on the bread to prevent burning.
- Transfer the toasted bread to a plate, toasted side down. Spread a layer of Russian dressing on the bread, then add corned beef, sauerkraut and 1-2 slices of Swiss cheese. Top with the slice of untoasted bread.
- Add the remaining 2 tablespoons of butter to the skillet. Place the sandwiches in the pan with the untoasted bread facing down. Gently press down on each sandwich with a spatula. Cover the skillet with a lid and cook on medium-low heat until the bread is golden and the cheese is melted, about 5-8 minutes.
- Cut each sandwich in half and serve warm.
Homemade Reuben sandwiches allows you customize every layer to your taste
Love extra sauerkraut or double cheese? Homemade Reubens let you tweak every ingredient, ensuring a perfectly delicious and personal touch.
Why We Love This Recipe
Reubens might seem like something you’d only order at a deli, but this recipe makes it easy to recreate the magic at home. It’s all about the perfect balance of flavors: tender corned beef, tangy sauerkraut, melty Swiss cheese, and that irresistible Russian dressing. Plus, toasting the bread in Hiland butter gives it that golden, crispy edge that makes every bite unforgettable.
Ingredient Notes
Rye Bread: The foundation of a great Reuben. Look for a sturdy rye with a good crust that can hold up to all the fillings without getting soggy.
Hiland Unsalted Butter: Don’t skimp on the butter! It’s key for toasting the bread to golden, crispy perfection.
Corned Beef: Freshly sliced corned beef is ideal, but if you have leftovers from a homemade brisket, that will also work. Warming it up ensures the sandwich melts together perfectly.
Sauerkraut: Drain it well to avoid a soggy sandwich. I love using a tangy, crunchy sauerkraut for that signature bite.
Swiss Cheese: The creamy, nutty flavor of Swiss cheese balances the salty and tangy elements beautifully. Feel free to add an extra slice if you’re a cheese lover.
Russian Dressing: Made with Hiland sour cream, mayo, and a kick of horseradish, this dressing is the secret weapon. It’s so good, you’ll want to put it on everything.
Step by Step Instructions
- Make the Russian dressing: In a small bowl, whisk together the sour cream, mayo, ketchup, horseradish, paprika, and a pinch of salt. Taste and adjust the seasoning if needed. Horseradish can vary a lot by brand, so start with less and add more to taste. Set aside.
- Warm the corned beef: If your corned beef is cold, toss it in a skillet with a splash of broth or water over medium heat. Let it simmer gently until it’s warmed through, then drain any excess liquid.
- Toast the bread: Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add 4 slices of rye bread and toast one side until golden brown. Keep an eye on it—rye bread can go from golden to burnt in a flash.
- Assemble the sandwiches: Place the toasted bread on a plate, toasted side down. Spread a generous layer of Russian dressing on each slice, then pile on the corned beef, sauerkraut, and Swiss cheese. Top with the untoasted bread slice.
- Cook the sandwiches: Add the remaining butter to the skillet and place the sandwiches in the pan, untoasted side down. Press gently with a spatula, cover with a lid, and cook on medium-low heat until the bread is golden and the cheese is melty, about 5-8 minutes.
Expert Tips and Tricks
- Don’t skip the butter: Toasting the bread in butter gives the sandwich that rich, crispy exterior that makes it irresistible.
- Drain the sauerkraut well: Excess moisture can make the bread soggy, so take the time to pat it dry if needed.
- Low and slow is the way to go: Cooking the sandwiches on medium-low heat ensures the bread toasts evenly and the cheese melts perfectly without burning.
- Make extra dressing: Trust me, you’ll want to drizzle it on everything from salads to roasted veggies.
Make Ahead and Storage Instructions
Want to prep ahead of time? You can make the Russian dressing up to 3 days in advance and store it in the fridge. Just give it a good stir before using.
If you have leftover sandwiches (unlikely, but it happens), wrap them tightly in foil and store them in the fridge for up to 2 days. Reheat in a skillet over low heat to bring back that crispy texture.
Add a little spice to the dressing or pile on the toppings—make it just right for you!
Serving Ideas
While these Reubens are fantastic on their own, here are a few ways to make them even more special:
- Serve with a side of crispy potato chips for the full deli experience.
- Add a dollop of extra Russian dressing on the side for dipping.
- Don’t forget a pickle spear for extra crunch.
For more delicious recipes, visit Hiland Dairy’s recipe page.
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