Reuben Sandwich
Born in Omaha at the Blackstone Hotel, this iconic sandwich layers tender corned beef, tangy sauerkraut, melted Swiss cheese, and creamy Russian dressing on grilled rye bread.
Equipment Needed
Instructions
Make the Russian dressing: Whisk together mayonnaise, ketchup, horseradish, Worcestershire sauce, minced onion, and paprika in a small bowl. Refrigerate for at least 15 minutes to let flavors meld.
Prepare the sauerkraut: Drain the sauerkraut well, pressing out excess liquid with paper towels. This prevents a soggy sandwich.
Warm the corned beef: In a skillet over medium heat, warm the corned beef slices for 1-2 minutes per side. This makes the meat more tender and flavorful. Set aside.
Butter the bread: Generously butter one side of each bread slice. This will be the outside that gets griddled to golden perfection.
Assemble the sandwiches: Place 4 bread slices butter-side down on your work surface. Layer each with: 1 slice Swiss cheese, 1/4 of the corned beef, 1/4 cup sauerkraut, generous Russian dressing, another slice of Swiss, then top bread slice (butter-side up).
Heat the griddle: Preheat a large skillet or griddle over medium heat. You want it hot enough to toast the bread but not so hot it burns before the cheese melts.
Grill the sandwiches: Place sandwiches on the griddle and cook for 3-4 minutes per side, pressing gently with a spatula. The bread should be golden brown and crispy, the cheese melted throughout.
Rest briefly: Let the sandwiches rest for 1-2 minutes after cooking. This lets the cheese set slightly and makes for cleaner cutting.
Cut and serve: Slice each sandwich diagonally with a sharp knife. Serve immediately with dill pickle spears and your choice of chips or coleslaw.
💡 Pro Tips & Variations
- The Omaha origin: Created in the 1920s at Omaha's Blackstone Hotel by Reuben Kulakofsky during a late-night poker game.
- Quality corned beef: Use freshly sliced corned beef from a deli for best results, not pre-packaged.
- Make it a Rachel: Substitute pastrami or turkey for corned beef, and coleslaw for sauerkraut.
- Thousand Island swap: Russian dressing and Thousand Island are similar but different - Russian has horseradish, Thousand Island has pickle relish.
- Pumpernickel option: Try dark pumpernickel bread for a heartier, more robust flavor.
- Press it proper: Use a panini press or weigh down with another heavy skillet for extra-crispy results.