Skip to Content

Reuben Sandwich (With Homemade Russian Dressing)

Reuben Sandwich (With Homemade Russian Dressing)

There’s nothing like grubbing down on a Reuben Sandwich come Saint Patrick’s Day. Making a corned beef sandwich with Russian dressing is a quick and easy way to use up leftover corned beef.

Like Irish Recipes? Check out our popular Shepard’s Pie recipe and Steak and Ale Pie recipe.

Sliced smoked corned beef on a silver sheet.

Corned Beef Recipes

The most important portion of making a corned beef on rye is the corned beef itself! Sure you can use canned corned beef, but why not step it up and cook it up at home? We have 3 corned beef recipes to choose from:

Smoked Corned Beef
Sous Vide Corned Beef
Instant Pot Corned Beef

Individual ingredients required to make Reuben Sandwich.

Reuben Sandwich Ingredients

There are a few “must have” ingredients to make this an authentic Reuben sandwich. Here are the “non staple” ingredients you’ll need. Reference the recipe card below for the full ingredient list.

  • Corned Beef
  • Rye Bread
  • Swiss Cheese
  • Sauerkraut
  • Horseradish (For The Reuben Sauce)

Sauerkraut Sandwich

It’s important to use sauerkraut you enjoy! Some brands can be pretty potent so research before buying if you prefer mild sauerkraut. We usually pick up a can that has caraway seeds mixed in. 

How to Make A Reuben Sandwich

Making a reuben sandwich isn’t difficult, but it’s important to follow the proper steps to ensure your cheese is melted, the meat and sauerkraut are warm and the bread is toasted.

Here are some visuals for folks who prefer pictures to guide them:

Make the Dressing.

Butter the Bread and Toast.

Side by side photos showing a sandwich being prepared in a skillet.

Add the Dressing and Sauerkraut.

side by side photos showing bread slices with Russian dressing on them.

Add the Corned Beef and Swiss Cheese and Toast Away!

Side by side photos showing a corned beef sandwich being cooked.

Corned Beef Reuben

Break out your stovetop grill pan or Blackstone Griddle to whip up this sandwich. The steps are the same no matter which cooking method you utilize. 

Russian Dressing Recipe

You’ll love this reuben sandwich dressing. It’s creamy, a bit spicy and loaded with flavor. Plus it takes only 2 minutes to whip up.

If you love our Horseradish for Prime Rib or Horseradish Aioli, you’ll love our version of Reuben sauce!

Russian dressing in a clear bowl next to bread, cheese and sliced meat.

Russian Dressing vs Thousand Island

Russian dressing for reuben sandwiches isn’t Thousand Island dressing. While both contain mayonnaise and ketchup as the base, there are some noted differences:

  • Thousand Island –  includes relish (making it sweeter)
  • Russian Dressing – includes horseradish (making it spicier)

Variations

Turkey Reuben

Otherwise known as the Rachel sandwich, all you need to do is swap out the corned beef for sliced turkey.

Pastrami Reuben

Pastrami and corned beef taste remarkably similar, so if you have pastrami on hand, have on it!

Corned beef sandwich on natural colored paper.

What To Serve With Reuben Sandwiches

Corned beef on rye bread is a meal in itself, but who doesn’t enjoy a good side dish? Here are some ideas that would make a nice side pairing:

Reuben Sandwich Recipe

Reuben Sandwich on natural color paper.

Reuben Sandwich With Russian Dressing

There's nothing like grubbing down on a Reuben Sandwich come Saint Patrick's Day. Making a corned beef sandwich with Russian dressing is a quick and easy way to use up leftover corned beef.
5 from 4 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: Corned Beef Recipe, Saint Patricks Day, Sandwich Recipe
Servings: 4 sandwiches
Calories: 1032kcal
Author: Darcey Olson
Cost: $20

Ingredients

RUSSIAN DRESSING

  • 1 Tbsp finely chopped onion
  • 1 cup mayonnaise
  • ¼ cup ketchup or chili sauce
  • 4 tsp prepared horseradish, drained
  • 1 tsp Worcestershire sauce
  • ¼ tsp paprika
  • Fine sea salt, to taste

REUBEN SANDWICH

  • 8 slices rye bread
  • 4 Tbsp unsalted butter, room temperature
  • 1 lb corned beef, thinly sliced
  • 1 cup sauerkraut, drained
  • 8 slices Swiss cheese

Instructions
 

RUSSIAN DRESSING

  • Using the side of a large knife, press down on the minced onions and smash to create a paste. You can also use a mortar and pestle, if you have one.
  • Transfer the onions to a small bowl and whisk together with the rest of the ingredients. Taste and add sea salt, if desired. Set aside.

REUBEN SANDWICH (STOVETOP)

  • Pre-heat a large skillet over medium-low heat.
  • Add the sauerkraut to the skillet and cook until warm throughout (approx. 2-3 minutes). Transfer to a small bowl and wipe out the pan before proceeding.
  • If the corned beef needs to be re-heated, place the slices in the skillet and cook for approximately 1 minute per side. Remove and set aside.
  • Butter one side of each piece of bread with ½ tbsp butter. Depending on the size of your skillet, place 2 or 4 pieces of bread on the skillet, buttered side down.
  • Add 2 tbsp of Russian dressing to each slice of bread.
  • Build the sandwich: Add ¼ cup of sauerkraut. Top the sauerkraut with ¼ pound of sliced corned beef. Top the corned beef with two slices of Swiss cheese. Top the sandwich with a slice of bread, buttered side up.
  • Cook until golden and crispy underneath, about 5 minutes. Flip and cook until the second side is golden and the cheese is melted (approx. 5 minutes).
  • Transfer the sandwich to a plate and repeat until all the sandwiches have been toasted. Serve immediately for best texture and flavor.

REUBEN SANDWICH (BLACKSTONE GRIDDLE)

  • Pre-heat the griddle to medium-low heat.
  • If the corned beef needs to be re-heated, add to the griddle, along with the sauerkraut. Cook while you proceed to the next step.
  • Butter one side of each piece of bread with ½ tbsp butter. Place the buttered bread on the griddle, buttered side down.
  • Add 2 tbsp of Russian dressing to each slice of bread.
  • Build the sandwich: Add ¼ cup of sauerkraut. Top the sauerkraut with ¼ pound of sliced corned beef. Top the corned beef with two slices of Swiss cheese. Top the sandwich with a slice of bread, buttered side up.
  • Cook until golden and crispy underneath, about 5 minutes. Flip and cook until the second side is golden and the cheese is melted (approx. 5 minutes).
  • Transfer the sandwich to a plate and repeat until all the sandwiches have been toasted. Serve immediately for best texture and flavor.

Nutrition

Calories: 1032kcal | Carbohydrates: 39g | Protein: 32g | Fat: 83g | Saturated Fat: 26g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 2597mg | Potassium: 613mg | Fiber: 5g | Sugar: 7g | Vitamin A: 767IU | Vitamin C: 39mg | Calcium: 383mg | Iron: 5mg
Tried this recipe?Let us know how it was!
Recipe Rating