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Junior’s Reuben Sandwich

Junior's Reuben Sandwich - recipe card
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A classic deli-style Reuben sandwich with layers of tender corned beef, melted Swiss cheese, tangy sauerkraut, and creamy Russian dressing, all grilled between slices of rye bread until golden and crisp. Each bite offers a perfect balance of savory, salty, and sour flavors with a satisfying crunch.

Ingredients

Scale
  • 8 slices rye bread
  • 1 lb (16 oz) cooked corned beef, thinly sliced
  • 8 slices Swiss cheese (about 8 oz total)
  • 1 cup sauerkraut, drained and squeezed dry
  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • 1/2 teaspoon hot sauce (optional)
  • 4 tablespoons unsalted butter, softened

Instructions

    • Make the dressing — Whisk together the mayonnaise, ketchup, sweet pickle relish,, and hot sauce in a small bowl. Set it aside at room temperature so the flavours meld while you prep the other ingredients.

    • Squeeze the sauerkraut — Place the drained sauerkraut on a clean kitchen towel or paper towels and squeeze firmly to remove as much liquid as possible. This step is critical — skipping it leads to soggy sandwiches.

    • Assemble the sandwiches — Lay out 4 slices of rye bread on your work surface. Spread about 1 tablespoon of Russian dressing on each slice. Divide the corned beef evenly among the 4 slices, piling it neatly to the edges.

    • Add the sauerkraut and cheese — Top the corned beef with the squeezed sauerkraut, distributing it evenly. Place 2 slices of Swiss cheese on top of the sauerkraut, covering the surface. Close the sandwiches with the remaining 4 slices of rye bread.

    • Butter the outsides — Spread the softened butter evenly on the outside of each sandwich’s top and bottom bread slices. This ensures a golden, crispy crust during grilling.

    • Grill the first side — Heat a large non-stick skillet or cast-iron griddle over medium heat. When the pan is hot and the butter starts to sizzle, carefully place two sandwiches into the pan, buttered side down. Reduce heat to medium-low to prevent burning the bread before the cheese melts. Cook for 3-4 minutes, pressing down gently with a spatula for even browning.

    • Flip and finish — Flip the sandwiches carefully, keeping the filling intact. Cook the second side for another 3-4 minutes, pressing lightly, until the bread is deep golden brown and the cheese is fully melted. If the cheese is not melting, cover the pan with a lid for the last minute to trap heat.

    • Rest and repeat — Transfer the cooked sandwiches to a cutting board and let them rest for 1 minute before slicing. Repeat with the remaining two sandwiches, wiping the pan clean and adding a touch more butter if needed.

    • Slice and serve — Cut each Reuben sandwich in half diagonally with a sharp serrated knife for clean cuts. Serve immediately while hot and crisp.

Notes

Store assembled but uncooked sandwiches tightly wrapped in the refrigerator for up to 2 days. To freeze, wrap each sandwich in plastic wrap and foil; freeze for up to 1 month. Reheat in a skillet over medium-low heat for 4-5 minutes per side, or in a 350°F (177°C) oven for 10 minutes if thawed. Avoid microwaving as it makes the bread soggy.

Nutrition

Keywords: Reuben sandwich, corned beef sandwich, grilled sandwich, deli sandwich, Swiss cheese, sauerkraut, Russian dressing, rye bread, classic Reuben, Jewish deli, comfort food, lunch recipe

Find it online: https://copycatkitchenco.com/juniors-reuben-sandwich/