“The origin of the Reuben sandwich is disputed. However, the sandwich is strongly associated with New York City delicatessens--hence, the name.”

Ingredients Nutrition

  • Russian Dressing
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon ketchup
  • 2 tablespoons mayonnaise
  • 1 dash louisiana hot sauce
  • Sandwich
  • 2 slices quality jewish rye bread
  • butter
  • 14 lb thinly sliced corned beef
  • 2 ounces thinly sliced swiss cheese
  • 14 cup sauerkraut, well drained (I rinse it, then drain)


  1. To make the dressing: combine all the dressing ingredients together, mixing well.
  2. Store, covered, in the refrigerator until ready to use.
  3. To make the sandwich: Butter one side of each slice of bread.
  4. Put the first slice, buttered side down, in a large skillet.
  5. Pile on the slices of corned beef and swiss cheese; spread with approximately 1 tablespoon dressing, and add the sauerkraut.
  6. Top with the other slice of bread, buttered side up.
  7. Cover and grill slowly over low heat for 5 minutes or until the bread is golden brown.
  8. Uncover, turn the sandwich over, increase heat to medium-high; grill until golden brown on the second side.
  9. Cut sandwich in half and serve immediately with kosher dills or "half sours" (partially dilled pickles).

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