Recipes Lunch Sandwiches & Wraps Hot Sandwiches Reuben Sandwich 4.4 (5) 5 Reviews Tangy sauerkraut, juicy corned beef, Swiss cheese, and the most delicious homemade Russian dressing are the keys to this traditional sandwich. By Renu Dhar Renu Dhar Renu is a personal chef, culinary instructor, and food blogger. Food & Wine's Editorial Guidelines Updated on June 5, 2024 Tested by Marianne Williams Tested by Marianne Williams Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Active Time: 30 mins Total Time: 30 mins Servings: 4 Yield: 4 sandwiches Jump to recipe This sandwich is unapologetically traditional, as we opted for deli rye bread, corned beef, sauerkraut, Swiss cheese, and a tangy, creamy, and zingy homemade Russian dressing. This sandwich is hearty, hefty and deliciously messy on purpose; we went with thinly sliced corned beef to make for an easier bite. Serve with fries and a dill pickle wedge or two. Frequently Asked Questions What is a Rachel sandwich? A Rachel sandwich is the same as a Reuben except the corned beef is swapped for turkey and the sauerkraut is swapped for coleslaw. Why is my Reuben soggy? Any sandwich can get soggy if bread comes in contact with excess liquid or wet ingredients. In the case of a Reuben sandwich, the sauerkraut can make the bread soggy. To overcome this, drain the sauerkraut and then use paper towels or the back of a spoon to remove as much liquid as you can. You can also layer the wet ingredients between the dry, firmer ingredients, so in this case, the sauerkraut could go in between the corned beef and cheese. Notes from the Food & Wine Test Kitchen Bring all the ingredients to room temperature so they heat up evenly while cooking. Make ahead The Russian dressing can be made and refrigerated for up to three days. Cook Mode (Keep screen awake) Ingredients 3/4 cup mayonnaise 1/4 cup ketchup 2 tablespoons dill pickle relish, drained 2 tablespoons fresh lemon juice 2 tablespoons creamy prepared horseradish 2 teaspoons yellow mustard 1 teaspoon Worcestershire sauce 4 tablespoons unsalted butter, softened 8 (1/2-inch-thick) bakery rye bread slices 1 pound thinly sliced corned beef 1 1/3 cups sauerkraut, drained 8 (1/2-ounce) Swiss cheese slices Directions Whisk together mayonnaise, ketchup, pickle relish, lemon juice, horseradish, mustard, and Worcestershire sauce in a medium bowl until well combined. Set aside. Spread 1/2 tablespoon butter evenly on 1 side of each bread slice, and place bread slices, buttered sides down, on a work surface. Working with 4 bread slices at a time, spread 2 tablespoons dressing on each slice; top each with 1/4 pound corned beef, 1/3 cup sauerkraut, and 2 Swiss cheese slices. Top with remaining 4 bread slices, buttered sides up, pressing slightly to flatten. Heat a large cast-iron skillet over medium-low. Place 2 sandwiches in skillet, and cover with a lid large enough to cover both sandwiches. Cook sandwiches, flipping once, until cheese is melted and bread is golden brown and crisp, 3 to 4 minutes per side. Transfer sandwiches to a plate; loosely cover with an aluminum foil to keep warm, and wipe skillet clean. Repeat process with remaining 2 sandwiches. Serve with remaining dressing. Food & Wine / Photo by Jen Causey / Food Stylisng by Emily Nabor Hall / Prop Styling by Tucker Vine Rate It Print