Classic Reuben Sandwich Recipe: Homemade Sauerkraut & Russian Dressing
30 minutes
883 reads
About Classic Reuben Sandwich Recipe: Homemade Sauerkraut & Russian Dressing
Dive into the rich flavors of a truly authentic Reuben sandwich with this comprehensive recipe! We'll guide you through making your own tangy sauerkraut and creamy Russian dressing from scratch, ensuring a superior taste experience. This isn't just a sandwich; it's a culinary journey.Learn the secrets to perfectly layered corned beef, sauerkraut, and Swiss cheese, all nestled between toasted rye bread. Get ready to impress your friends and family with this classic American deli delight, perfect for a satisfying lunch or a memorable dinner.This detailed recipe breaks down every step, ensuring success even for beginner cooks. Prepare to elevate your sandwich game with a homemade Reuben that's far superior to anything you can buy!
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Recipe Time & More
Prep20 minutes
Cook10 minutes
Total30 minutes
Ingredients
Homemade Sauerkraut
Homemade Russian Dressing
- 1/4 cup Chili Sauce
- 2 tbsp Cream sour
- 2 tbsp Parsley fresh, chopped
- 1 tbsp Onion spanish, minced
- 1 1/2 tbsp Dill Pickle Relish minced
- 1/2 tsp Lemon Juice freshly squeezed
- 1/2 tsp Prepared Horseradish grated
- 1/4 tsp Worcestershire Sauce
Reuben Sandwich Assembly
- 2 tbsp Butter softened, unsalted
- 4 slices Rye Bread
- 4 tbsp Thousand Island Dressing or russian dressing (recipe included)
- 6 ounce Corned Beef Brisket thinly sliced
- 6 tbsp Sauerkraut homemade or store-bought, drained well
- 4 slices Swiss Cheese
- 1 Pepper freshly ground, black, to taste
Instructions
Make the Sauerkraut
- Shred the cabbage thinly. In a large bowl, gently massage the salt into the cabbage until it begins to release moisture (about 5 minutes).
- Press the cabbage to extract more liquid. Optionally, add caraway seeds for extra flavor.
- Pack the cabbage into a clean jar, adding the extracted liquid. Ensure the cabbage is fully submerged; add water if needed. You can add a clean weight to keep it submerged.
- Cover the jar with a clean cloth secured with a rubber band (allowing air circulation). Press the cabbage down 6-7 times daily for the first 24 hours to keep it submerged. If needed, add more salt water to keep it covered.
- Ferment in a cool, dark place for at least 3 days. Longer fermentation enhances the flavor. Once fermented, refrigerate for storage.
Make the Russian Dressing
- Combine all Russian dressing ingredients in a bowl. Whisk until smooth and creamy. Season with salt and pepper to taste.
Assemble and Cook the Reuben Sandwich
- Butter both sides of each slice of rye bread. On one slice, spread 2 tablespoons of dressing. Layer with 3 slices of corned beef, 3 tablespoons of sauerkraut, and 2 overlapping slices of Swiss cheese.
- Spread the remaining dressing on the other slice of bread and top the sandwich. Gently press to combine the layers.
- Cook the sandwich in a preheated pan over medium heat for 2-3 minutes per side, until golden brown and the cheese is melted and gooey.
- Serve immediately with your favorite sides, such as fries or a dill pickle. Ensure that the corned beef and sauerkraut are warm before assembling for the best flavor and texture.
Recipe Notes
Expert Tips for the Perfect Reuben
- For extra flavor, use a high-quality, well-marbled corned beef brisket.
- Don't skimp on the sauerkraut! The tangy flavor is essential to a classic Reuben.
- Toasting the bread before assembling the sandwich helps prevent sogginess.
- If you don't have Spanish onion, any type of small onion will work.
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Recipe Nutrition
Calories: 708kcalCarbohydrates: 71gProtein: 24gFat: 39gSaturated Fat: 17gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 79mgSodium: 3954mgPotassium: 1247mgFiber: 17gSugar: 30gVitamin A: 1535IUVitamin C: 198mgCalcium: 628mgIron: 6mg
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Such a great recipe! Can’t wait to try it.
This looks divine! Can’t wait to make it.
Such a beautiful dish! Can’t wait to try it.
This looks fantastic! Appreciate the share.
Looks so good! Can’t wait to try it.