Ari's Classic Deli-Style Reuben Sandwich
A Reuben sandwich should be rich, tangy, and perfectly balanced—and growing up in Jewish delis, I’ve had my fair share. This version delivers with tender corned beef, melty Swiss, sauerkraut, and homemade Russian dressing. Pair with potato chips, coleslaw, or a pickle spear. It's a classic for a reason!
Servings: 4 servings
Calories: 756kcal
Equipment
Ingredients
For the Russian Dressing
- ½ cup (115g) mayonnaise
- ¼ cup (80g) sour cream (or simply use all mayonnaise)
- 2 Tbsp (34g) ketchup
- 2 Tbsp (30g) dill pickle relish or sweet pickle relish
- 2 Tbsp minced white onion, from ¼ small white onion
- 1 Tbsp (15g) jarred horseradish
- 1 Tbsp (15g) fresh lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp yellow mustard
For the Sandwich
- 1 lb (500g) corned beef, sliced, about ¼-½-inch thick (based on personal preference) and warm
- 4 Tbsp (58g) unsalted butter, softened, divided
- ½ lb (225g) sauerkraut, drained (you can heat it in a skillet first if you want it warm)
- 8 slices Jewish rye bread, light, dark, or marbled
- 8 slices Swiss cheese, thinly sliced
For Serving
- 8 small dill pickles
- 4 bamboo skewers or toothpicks
- Your favorite potato chips
Instructions
- Make Russian dressing. In a medium bowl, combine ½ cup mayonnaise, ¼ cup sour cream, 2 Tbsp ketchup, 2 Tbsp relish, 2 Tbsp minced white onion, 1 Tbsp jarred horseradish, 1 Tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp yellow mustard, and ¼ tsp kosher salt. Stir well, then refrigerate until needed.
- Warm the corned beef slices. Preheat an oven to 350°F (175°C). Place sliced corned beef on a large oversized sheet of aluminum foil, then fold into a packet. Before sealing, add 2-3 Tbsp of water, then close tightly. Place on a sheet pan then warm in the oven for 8-10 minutes. Carefully open, as steam may escape!
- Prepare the bread. Spread ½ a tablespoon of softened butter on each slice of bread, then flip them over and spread a generous 1-2 spoonfuls of Russian dressing on the other side.
- Assemble sandwiches. Working with 4 slices, top with ¼ lb of warmed corned beef, a ¼ of the sauerkraut, and 2 overlapping slices of Swiss cheese. Place the remaining 4 slices of bread (Russian dressing sides down) on top. Press down slightly.
- Cook the sandwiches. Heat a large skillet over medium-low heat. Once hot, add 2 sandwiches. Cover with a lid then cook undisturbed for 3-5 minutes. Carefully flip each sandwich over, then cook covered for an additional 3-5 minutes. Make sure the heat is not too high or you’ll burn the bread! Before cooking the second batch of sandwiches, I recommend wiping out the skillet with a paper towel.
- To serve: For that classic deli style presentation, cut each sandwich in half (diagonal or lengthwise is a personal preference!), then stack on top of each other and spear with 2 small dill pickles on a bamboo skewer. Serve with your favorite potato chips and enjoy hot!
Notes
- Warm vs cold corned beef: I prefer it warm—either gently reheat in the oven or in a pan with a splash of broth or water. Skip the microwave; it can overcook quickly.
- Dressing: Thousand Island works in place of Russian.
- Homemade vs store-bought: Leftover homemade is great, but good-quality deli corned beef works just as well.
- Sauerkraut: Not a fan? Swap in coleslaw (that’s a Rachel).
Nutrition
Serving: 1whole sandwich (no potato chips or pickle included) | Calories: 756kcal | Carbohydrates: 43g | Protein: 33g | Fat: 51g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 137mg | Sodium: 2646mg | Potassium: 657mg | Fiber: 6g | Sugar: 8g | Vitamin A: 827IU | Vitamin C: 43mg | Calcium: 401mg | Iron: 5mg
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