Best Reuben Sandwich Recipe
Reuben is a melty sandwich consisting of a combination of corned beef, rye bread, sauerkraut, Russian dressing, and Swiss cheese.
According to one out of many theories, it was invented in 1914 at Manhattan’s Reuben Delicatessen by its owner, Arnold Reuben, when an out-of-work actress ordered something new, and Arnold made her a Reuben sandwich.
Just like most popular food, Reuben also has numerous variations such as Rachel sandwich, grouper Reuben, West Coast Reuben, Montreal Reuben and Reuben egg rolls.
RECIPE INGREDIENTS
Sandwich:
1/2 cup sauerkraut, drained
6 slices Swiss cheese
1/2 lb corned beef
1/2 teaspooon olive oil
6 slices rye bread
2 tablespoons unsalted butter, room temp
Russian Dressing:
1/2 teaspooon Worcestershire sauce
1/2 Tbsp onion, finely grated
1/8 teaspooon paprika
Salt and pepper, to taste
1/4 cup mayo
1 1/2 teaspooon chili garlic sauce
1/2 teaspooon lemon juice
1 1/2 teaspooon creamy horseradish
1 garlic clove, minced
DIRECTIONS ON HOW TO MAKE BEST REUBEN SANDWICH RECIPE
Combine all the ingredients for the Russian Dressing and set aside in a bowl.In a skillet, over medium heat, add oil. Once heated, add the meat and cook just until heated.
Lightly butter one side of each slice of bread. Place the bread (butter side down) on a plate.
Add the toppings to each sandwich: Spread the dressing, top with the meat, cheese and sour kraut. Cover bread slices to create a sandwich.
In a hot skillet, cook sandwiches over medium heat 4-6 minutes, flipping once. Cook until cheese melts and the bread is crispy.
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Ingredients
Sandwich:
1/2 cup sauerkraut, drained
6 slices Swiss cheese
1/2 lb corned beef
1/2 teaspooon olive oil
6 slices rye bread
2 tablespoons unsalted butter, room temp
Russian Dressing:
1/2 teaspoon Worcestershire sauce
1/2 Tbsp onion, finely grated
1/8 teaspoon paprika
Salt and pepper, to taste
1/4 cup mayo
1 1/2 teaspoon chili garlic sauce
1/2 teaspoon lemon juice
1 1/2 teaspoon creamy horseradish
1 garlic clove, minced
Instructions
- Combine all the ingredients for the Russian Dressing and set aside in a bowl.In a skillet, over medium heat, add oil. Once heated, add the meat and cook just until heated.
- Lightly butter one side of each slice of bread. Place the bread (butter side down) on a plate.
- Add the toppings to each sandwich: Spread the dressing, top with the meat, cheese and sour kraut. Cover bread slices to create a sandwich.
- In a hot skillet, cook sandwiches over medium heat 4-6 minutes, flipping once. Cook until cheese melts and the bread is crispy.
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Ingredients
Sandwich:
1/2 cup sauerkraut, drained
6 slices Swiss cheese
1/2 lb corned beef
1/2 teaspooon olive oil
6 slices rye bread
2 tablespoons unsalted butter, room temp
Russian Dressing:
1/2 teaspoon Worcestershire sauce
1/2 Tbsp onion, finely grated
1/8 teaspoon paprika
Salt and pepper, to taste
1/4 cup mayo
1 1/2 teaspoon chili garlic sauce
1/2 teaspoon lemon juice
1 1/2 teaspoon creamy horseradish
1 garlic clove, minced
Instructions
- Combine all the ingredients for the Russian Dressing and set aside in a bowl.In a skillet, over medium heat, add oil. Once heated, add the meat and cook just until heated.
- Lightly butter one side of each slice of bread. Place the bread (butter side down) on a plate.
- Add the toppings to each sandwich: Spread the dressing, top with the meat, cheese and sour kraut. Cover bread slices to create a sandwich.
- In a hot skillet, cook sandwiches over medium heat 4-6 minutes, flipping once. Cook until cheese melts and the bread is crispy.