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Crispy Reuben Sandwich

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A classic comfort sandwich featuring crispy rye bread, melty Swiss cheese, savory corned beef, tangy sauerkraut, and a homemade Russian-style dressing. Perfect for quick, easy, and nostalgic meals.

Ingredients

Scale
  • 8 slices rye bread (sturdy, seeded recommended)
  • 8 oz (225 g) corned beef, thinly sliced
  • 8 slices Swiss cheese (Emmental or Gruyère can be used)
  • 1 cup (150 g) sauerkraut, drained and patted dry
  • 4 tbsp (60 g) unsalted butter, softened
  • For the Russian-style dressing:
  • 1/4 cup (60 ml) mayonnaise
  • 2 tbsp (30 ml) ketchup
  • 1 tsp prepared horseradish
  • 1 tsp Worcestershire sauce
  • 1/2 tsp smoked paprika (optional)
  • Salt and pepper, to taste

Instructions

  1. Make the Russian-style dressing: In a small bowl, whisk together mayonnaise, ketchup, horseradish, Worcestershire sauce, smoked paprika, salt, and pepper. Taste and adjust seasoning. Set aside. (5 minutes)
  2. Prepare the sauerkraut: Place drained sauerkraut on a paper towel and press gently to remove excess moisture. (2 minutes)
  3. Butter the bread: Spread softened butter evenly on one side of each rye bread slice. This will be the outside that crisps up in the pan. (3 minutes)
  4. Assemble the sandwiches: On the unbuttered side of 4 slices, spread a generous layer of the Russian dressing. Layer 2 slices of Swiss cheese, 2 oz (about 56 g) of corned beef, and a heaping 1/4 cup sauerkraut. Top with another 2 slices of Swiss cheese, then spread Russian dressing on the unbuttered side of the remaining bread slices, and place them on top, buttered side out. (8 minutes)
  5. Cook the sandwiches: Heat your skillet over medium heat. Place one or two sandwiches in the pan (don’t overcrowd). Press down gently with a spatula or a heavy pan lid to help them crisp evenly. Cook about 4-5 minutes per side, or until the bread is golden brown and the cheese is melted. Flip carefully to keep the fillings in place. (10 minutes)
  6. Rest and serve: Remove sandwiches from the skillet and let them rest for 2 minutes before slicing in half. This helps the cheese set slightly and prevents the fillings from oozing everywhere. (2 minutes)

Notes

Press the sandwich gently while cooking to achieve a crispy crust without drying out the inside. Drain sauerkraut thoroughly to avoid sogginess. Use medium heat to toast bread slowly and melt cheese perfectly. For reheating leftovers, use an oven or skillet to maintain crispiness; avoid microwaving.

Nutrition

Keywords: Reuben sandwich, crispy sandwich, corned beef sandwich, Russian dressing, comfort food, rye bread sandwich

Find it online: https://lucydishes.com/crispy-reuben-sandwich-recipe-easy-ultimate-comfort-classic-to-make/