Classic Reuben Sandwich

A warm, cheesy Reuben you can cook fast at home.

introduction

This Classic Reuben Sandwich is a simple, hearty sandwich with beef, Swiss cheese, and sauerkraut. If you like tasty, grilled sandwiches, try this and also see the ultimate chicken parm sandwich for another crunchy, cheesy option.

why make this recipe

Make this recipe because it is quick, filling, and uses easy ingredients. You get a hot sandwich with melty cheese and a tangy dressing in minutes. It is a good choice for lunch or a simple dinner.

how to make Classic Reuben Sandwich

Follow the steps below. The dressing gives the sandwich a bright, spicy flavor. Cook the beef, build the sandwich, then grill until golden and the cheese melts.

Ingredients :

• ½ lb ground beef
• 6 slices rye bread
• ½ cup sauerkraut (drained)
• 6 slices Swiss cheese
• ¼ cup mayonnaise
• 2 Tbsp unsalted butter (room temperature)
• ½ tsp olive oil
• 1 ½ tsp chili garlic sauce
• ½ tsp lemon juice
• 1 ½ tsp creamy horseradish
• 1 garlic clove (minced)
• ½ tsp Worcestershire sauce
• ½ Tbsp onion (finely grated)
• ⅛ tsp paprika
• Salt and pepper, to taste

Directions :

1. In a mixing bowl, combine mayonnaise, chili garlic sauce, lemon juice, horseradish, minced garlic, Worcestershire sauce, grated onion, paprika, salt, and pepper for the dressing. Mix well and set aside.
2. Heat olive oil in a skillet over medium heat and cook the ground beef until heated through.
3. Lightly butter one side of each slice of rye bread.
4. Assemble the sandwiches by spreading dressing on one side of the bread, adding beef, Swiss cheese, and sauerkraut before topping with another slice of bread.
5. Grill the sandwiches in the skillet for 4–6 minutes per side until golden brown and cheese is melted.

how to serve Classic Reuben Sandwich

Cut the sandwich in half and serve hot. Add pickles or chips on the side. Serve with extra dressing for dipping if you like.

how to store Classic Reuben Sandwich

Cool the cooked sandwich to room temperature. Wrap tightly and keep in the refrigerator for up to 2 days. Reheat in a skillet or oven until the cheese melts. Do not store for long with the sauerkraut inside if you want the bread to stay crisp.

tips to make Classic Reuben Sandwich

• Drain the sauerkraut well so the bread does not get soggy.
• Use medium heat when grilling so the cheese melts without burning the bread.
• Taste and adjust the dressing for salt and spice before spreading.
• Butter the bread evenly for a golden crust.

variation (if any)

• Use corned beef slices instead of ground beef for a more classic Reuben style.
• Swap Swiss cheese for provolone or cheddar for a different flavor.
• Make it vegetarian by using cooked mushrooms or seasoned seitan in place of beef.

FAQs

Q: Can I make the dressing ahead of time?
A: Yes. Make the dressing and store it in the fridge for up to 3 days.

Q: Can I use different bread?
A: Yes. Rye is traditional, but sourdough or whole wheat works fine.

Q: How do I keep the sandwich from getting soggy?
A: Drain sauerkraut well, spread dressing lightly, and grill on medium heat until the bread is crisp.

Classic Reuben Sandwich

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Sandwich
• Method: Grilling
• Cuisine: American
• Diet: Regular

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Description

A warm, cheesy Reuben sandwich made with beef, Swiss cheese, and sauerkraut, ready in just minutes.

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Ingredients

Scale 1x2x3x

• ½ lb ground beef
• 6 slices rye bread
• ½ cup sauerkraut (drained)
• 6 slices Swiss cheese
• ¼ cup mayonnaise
• 2 Tbsp unsalted butter (room temperature)
• ½ tsp olive oil
• 1 ½ tsp chili garlic sauce
• ½ tsp lemon juice
• 1 ½ tsp creamy horseradish
• 1 garlic clove (minced)
• ½ tsp Worcestershire sauce
• ½ Tbsp onion (finely grated)
• ⅛ tsp paprika
• Salt and pepper, to taste

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Instructions

1. Combine mayonnaise, chili garlic sauce, lemon juice, horseradish, minced garlic, Worcestershire sauce, grated onion, paprika, salt, and pepper in a mixing bowl for the dressing. Set aside.
2. Heat olive oil in a skillet over medium heat and cook the ground beef until heated through.
3. Butter one side of each slice of rye bread lightly.
4. Assemble the sandwiches by spreading dressing on one side of the bread, adding beef, Swiss cheese, and sauerkraut before topping with another slice of bread.
5. Grill the sandwiches in the skillet for 4–6 minutes per side until golden brown and the cheese is melted.

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Notes

Drain the sauerkraut well to prevent sogginess. Use medium heat when grilling for a perfectly melted cheese and crispy bread.

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Nutrition

• Serving Size: 1 sandwich
• Calories: 500
• Sugar: 3g
• Sodium: 800mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 70mg