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Reuben Sandwich with Russian Dressing

Reuben sandwich with Russian dressing layers corned beef, Swiss cheese, and sauerkraut between rye bread, then cooks in a skillet until crisp and golden. The homemade dressing adds a tangy, creamy finish to the melted-cheese classic.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 830
Ingredients Equipment Method Notes

Ingredients
  

For the dressing
  • 0.33 cup mayonnaise
  • 1 tbsp ketchup
  • 1 tbsp sweet pickle relish
  • 1 tsp prepared horseradish
  • 0.5 tsp Worcestershire sauce
  • 1 tsp yellow onion finely grated
For the sandwiches
  • 8 slices rye bread
  • 1 lb corned beef thinly sliced, cooked
  • 8 slices Swiss cheese
  • 1 cup sauerkraut well drained and squeezed dry
  • 4 tbsp butter softened

Equipment

  • 1 12-inch skillet

Method
 

Make the dressing
  1. Stir together the mayonnaise, ketchup, sweet pickle relish, prepared horseradish, Worcestershire sauce, and finely grated yellow onion in a small bowl.
Assemble and cook
  1. Spread 1 tablespoon of dressing on one side of each bread slice.
  2. Divide the corned beef, Swiss cheese, and sauerkraut among four slices, then top with the remaining bread, dressing-side down.
  3. Spread the softened butter over the outside of each sandwich, using 1 tablespoon per sandwich.
  4. Heat a 12-inch skillet over medium-low heat.
  5. Cook two sandwiches at a time for 3 to 4 minutes per side, covering the skillet after flipping, until the bread is crisp and golden and the cheese is melted.

Notes

Squeeze the sauerkraut very dry to help the bread stay crisp. Refrigerate leftover sandwiches for up to 2 days; freezing is not recommended. For a gluten-free option, use gluten-free bread.