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A close-up view of a hot and melty Grilled Reuben Sandwich with corned beef, sauerkraut, Swiss cheese, and Russian dressing on toasted rye bread.

Ultimate Grilled Reuben Sandwich

This ultimate recipe guides you to create a perfect Grilled Reuben Sandwich at home, featuring buttery, crispy rye bread, tangy sauerkraut, salty corned beef, melted Swiss cheese, and a flavorful homemade Russian dressing. The method focuses on key techniques like draining the sauerkraut and griddling low and slow for deli-quality results. It's a symphony of flavors and textures that turns an ordinary lunch into a memorable event.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 8 slices rye bread marble, seeded, or pumpernickel
  • 1/2 pound thinly sliced corned beef
  • 4 slices Swiss cheese or Emmental/Gruyère
  • 1 cup sauerkraut
  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon smoked paprika
  • Salt to taste
  • Freshly ground black pepper to taste

Equipment

  • Small bowl
  • Whisk
  • Colander
  • Large skillet, griddle, or cast-iron pan
  • Spatula
  • Cutting board
  • Knife

Method
 

  1. Make the Russian dressing: In a small bowl, whisk together the mayonnaise, ketchup, sweet pickle relish, horseradish, Worcestershire sauce, and smoked paprika. Season with salt and pepper to taste. Set aside.
  2. Prepare the sauerkraut: Drain the sauerkraut in a colander, then use your hands to squeeze out as much excess liquid as possible.
  3. Butter the bread: Spread softened butter on one side of each slice of rye bread.
  4. Assemble the sandwiches: Lay 4 slices of bread buttered-side down. Spread a generous layer of Russian dressing on the unbuttered side of each.
  5. Layer on the corned beef, folding it for even distribution. Top each with 2 slices of Swiss cheese.
  6. Mound the squeezed sauerkraut evenly over the cheese.
  7. Spread Russian dressing on the unbuttered side of the remaining 4 bread slices. Place these slices, dressing-side down, onto the sauerkraut to complete the sandwiches, with the buttered side facing up.
  8. Cook the sandwiches: Heat a large skillet, griddle, or cast-iron pan over medium-low heat. Carefully transfer the assembled sandwiches to the pan.
  9. Cook for 4-5 minutes per side, pressing down gently with a spatula, until the bread is deeply golden brown and the cheese is melted. Reduce heat if browning too quickly. Optionally, cover the pan briefly to help melt the cheese.
  10. Remove from pan, let rest for 1 minute, then slice diagonally and serve immediately.

Notes

For best results, use high-quality deli-sliced corned beef. Warm the corned beef in a skillet before assembling for enhanced flavor and meltiness. Ensure sauerkraut is thoroughly squeezed to prevent a soggy sandwich. Use a second heavy pan as a DIY press for even cooking. Extra Russian dressing makes a great dip for fries. For variations, try the 'Rachel' with turkey or pastrami, add coleslaw, or use different breads like sourdough. Store any leftover dressing in the refrigerator for up to a week. Sandwiches are best served immediately.