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Ultimate Crispy Reuben Sandwich Recipe with Homemade Tangy Russian Dressing

Crispy Reuben Sandwich - featured image
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A crispy, juicy Reuben sandwich bursting with flavors from tender corned beef, melted Swiss cheese, sauerkraut, and a zesty homemade Russian dressing. Perfect for a quick lunch or casual dinner.

Ingredients

Scale
  • 4 thick slices rye bread (preferably with caraway seeds)
  • 8 ounces corned beef, thinly sliced
  • 4 slices Swiss cheese (Gruyère can be substituted)
  • 1 cup sauerkraut, well-drained
  • 2 tablespoons unsalted butter, softened
  • ½ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon white vinegar
  • ½ teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Russian Dressing: In a small mixing bowl, combine ½ cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon prepared horseradish, 1 teaspoon Worcestershire sauce, 1 teaspoon white vinegar, and ½ teaspoon smoked paprika. Stir well until smooth. Taste and adjust salt and pepper. Set aside to let flavors meld.
  2. Drain the Sauerkraut: Place 1 cup sauerkraut in a fine mesh sieve or on paper towels. Press gently to remove excess moisture.
  3. Assemble the Sandwiches: Lay out 4 slices of rye bread. Spread a generous tablespoon of the prepared Russian dressing on one side of each slice. On two slices, layer 2 slices Swiss cheese, then 4 ounces of corned beef, followed by half the drained sauerkraut. Top with the remaining cheese slices and close with the other bread slices, dressing side down.
  4. Butter the Bread: Spread softened unsalted butter evenly on the outside of each sandwich slice.
  5. Cook the Sandwiches: Heat a non-stick skillet or cast-iron pan over medium heat. Place sandwiches in the pan and cook for about 4-5 minutes on each side. Press down gently with a spatula to help everything meld together. If the bread browns too fast before the cheese melts, lower the heat and cover the pan loosely with foil or a lid.
  6. Serve: Remove sandwiches from the pan and let them rest for a minute before slicing in half. Serve with extra Russian dressing or pickles if desired.

Notes

Drain sauerkraut well to prevent sogginess. Use softened butter generously for a crispy crust. Cook on medium or medium-low heat to melt cheese fully without burning bread. Press gently with spatula while cooking. Dressing tastes better after resting for a few hours or overnight. For a lighter dressing, swap mayo for Greek yogurt or vegan mayo for dairy-free. Gluten-free bread can be used but watch toasting carefully.

Nutrition

Keywords: Reuben sandwich, crispy sandwich, Russian dressing, corned beef, rye bread, sauerkraut, Swiss cheese, homemade dressing

Find it online: https://tempotaste.com/ultimate-crispy-reuben-sandwich-recipe-with-homemade-tangy-russian-dressing/