Enjoy a restaurant quality Reuben Sandwich at home, only better. Homemade Russian dressing, mouthwatering corned beef, tart Sauerkraut, melted Swiss cheese, and crisp rye bread! This amazing sandwich is messy to make and even messier to eat, but unbelievably tasty.
Combine all ingredients in a bowl. Taste and adjust any ingredients to your liking. On it's own, the sauce needs salt, but when used in a Reuben sandwich you may not want to add salt because corned beef is super salty.
Refrigerate until ready to use.
Prepare the sandwich:
Using one tablespoon of butter per sandwich, spread a half tablespoon on each side of the bread. Set the butter side down.
Divide cheese evenly among the slices.
Top with Russian dressing. No need to spread it to the edges as it will disperse as it cooks.
Divide warm corned beef and Sauerkraut between the sandwiches and assemble. Cook with the butter side against a hot griddle or a panini press until crisp and cheese has melted. Serve warm.
Notes
Makes three large sandwiches. Serving size based on one half of a sandwich.
Heating: Both the meat and the drained and squeezed fry Sauerkraut should be warmed before assembling the sandwich. You can do this in the microwave at 50% power or in a covered pot on the stove over low heat.
Substitutions: Thousand island is often used in place of Russian dressing. Pastrami is often used in place of corned beef. You can also swap out the type of bread and cheese used. If you want to make an authentic Reuben sandwich, however, this recipe is what you want to use.