Description
Classic Grilled Reuben Sandwich is the king of grilled cheese: buttery, crisp rye stuffed with savory corned beef, tangy sauerkraut, melty Swiss, and a creamy homemade Russian-style dressing. A hearty, deli-style lunch (or easy dinner) you can make at home—perfect for using up leftover corned beef.
Ingredients
8 slices rye bread
1/2 lb corned beef, sliced
4 slices Swiss cheese
1 cup sauerkraut, drained well
1/2 cup mayonnaise
2 tbsp ketchup
1 tbsp sweet pickle relish
1 tsp prepared horseradish
1 tsp Worcestershire sauce
1/4 tsp smoked paprika
Salt, to taste
Freshly ground black pepper, to taste
Butter, for grilling (about 2–3 tbsp)
Instructions
1. Make the dressing: In a small bowl, mix mayonnaise, ketchup, relish, horseradish, Worcestershire sauce, and smoked paprika until smooth.
2. Drain the sauerkraut very well (press out extra liquid) and season lightly with black pepper.
3. Assemble 4 sandwiches: Lay out 4 slices of rye. Add 1 slice Swiss to each, then corned beef, sauerkraut, and 1–2 tbsp dressing. Top with remaining bread.
4. Butter the outside of each sandwich (both top and bottom).
5. Heat a skillet or griddle over medium heat. Cook sandwiches 3–4 minutes per side, pressing gently, until golden and crisp and cheese is fully melted.
6. Rest 1 minute, slice, and serve warm.
Notes
For extra-crispy sandwiches, cook over medium-low heat so the cheese melts before the bread over-browns.
Swap corned beef with roast beef or turkey if needed.
Provolone or mild white cheddar work if you don’t have Swiss.
Make-ahead: dressing keeps in the fridge for up to 3 days in a sealed container.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Grilling / Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 85 mg