| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Inactive: | 5 min |
| Cook: | 30 min |
| Yield: | 6 sandwiches |
Ingredients
- 1 loaf unseeded and unsliced Jewish Rye bread
- 2 pounds corned beef, sliced (see Cook’s Note)
- 12 ounces Russian dressing, recipe follows
- 12 ounces sauerkraut
- 12 slices Swiss cheese
- 4 tablespoons butter, melted
- 3/4 cups mayonnaise
- 1/4 cup plus 2 to 3 tablespoons chili sauce
- 2 tablespoons sour cream
- 2 teaspoons chopped curly parsley leaves
- 1 tablespoon plus 1 teaspoon minced Spanish onion
- 1 tablespoon plus 1 teaspoon minced dill pickle
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon grated horseradish
- 1/4 teaspoon Worcestershire sauce
Instructions
- Preheat oven to 350 degrees F.
- Sprinkle the corned beef with a little water, wrap it tightly in aluminum foil and steam it in the oven.
- Meanwhile, put the whole loaf of rye bread (unwrapped) into the oven. Bake the bread until the crust is very crunchy, about 15 minutes. Set the bread on the counter and let it cool for about 5 minutes.
- When the rye bread is cool enough to handle place it on a cutting board. Hold the bread knife at a 45-degree angle and cut 12 slices.
- Take the corned beef out of the oven and unwrap it. Spread each slice of bread with Russian dressing. Layer half of the slices with corned beef, sauerkraut and slices of Swiss cheese, then top the sandwiches with the remaining slices of bread (dressing-side down).
- Heat 2 large heavy skillets over medium heat. Brush the bread with butter. Put the sandwiches in the pans and weight them with a lid or heat proof bowl topped with something heavy. Cook until the first sides are crisp and golden about 7 minutes then flip the sandwiches. Cook until the second sides are also well toasted and the cheese is melted. Lift the sandwiches onto a cutting board. Cut each in half diagonally and serve.
- Combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce in a bowl and mix well.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 296 |
| Total Fat | 21 g |
| Saturated Fat | 8 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 13 g |
| Cholesterol | 50 mg |
| Sodium | 924 mg |
Reviews
The Reuben is one of my go to deli sandwiches, so I’ve tried a lot of them. This is the best. The new bar by which all others will be judged. Be sure to use a high quality sauerkraut and make the dressing as the recipe says.
Perfect Reuben I got the zingermans kit and it was so good my child even ate it you need to try it and dont forget the sauerkraut
OMG? This sauce makes the Rueben sandwich! Followed recipe to the tee several times. Every time an EXCELLENT sandwich! Dont forget the saurkraut. Totally makes it!
I made these last night for “Reuben sandwich snobs.” They LOVED these sandwiches! Admittedly, I was in a hurry and used 1000 island dressing but they were so easy to make and tasted sooooo good! My mouth is watering for more!
Simple easy to follow directions and great flavor. I used Marie’s thousand island as well in lieu of the homemade dressing. Definitely will make these again
Wonderful, i also used some Maries Thousand Island dressing . In addition to the Swiss cheese, I also used two slices of Pepper Jack. A little bit hotter version. Used a Cuisinart “Griddler” set on Grill-Panini and high/sear setting. Does cheese sandwiches too…. wonderful… fast.
I’m confused about the brining spices, if i am baking the CB in the oven in foil, when am i using the spices?
I read the reviews and decided to try this recipe. I’m really bad for not following the recipe, but I followed it except I didn’t have fresh horseradish so I used prepared horseradish. I agree this was absolutely the best reuben I have ever eaten. The sauce was what made it and having made a brisket the day before rather than a deli corn beef.
Excellent!
Fantastic recipe..sauce is the boss!