Description
Aris Classic Deli-Style Reuben Sandwich brings New York deli charm to your kitchen with layers of succulent corned beef, tangy sauerkraut, and melted Swiss cheese. Rye bread grilled to golden perfection makes this legendary sandwich a comforting masterpiece you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 lb (500 g) corned beef, sliced (about ¼-½-inch thick, warmed)
- 8 slices Swiss cheese, thinly sliced
Bread and Base:
- 8 slices Jewish rye bread (light, dark, or marbled)
- ½ lb (225 g) sauerkraut, drained (can be heated in a skillet first)
Dressing and Condiments:
- ½ cup (115 g) mayonnaise
- ¼ cup (80 g) sour cream (or substitute all mayonnaise)
- 2 tablespoons (34 g) ketchup
- 2 tablespoons (30 g) dill pickle relish or sweet pickle relish
- 2 tablespoons minced white onion (from ¼ small white onion)
- 1 tablespoon (15 g) jarred horseradish
- 1 tablespoon (15 g) fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon yellow mustard
Additional Serving Items:
- 4 tablespoons (58 g) unsalted butter, softened, divided
- 8 small dill pickles
- 4 bamboo skewers or toothpicks
- Your favorite potato chips
Instructions
- Craft the zesty Russian dressing by whisking mayonnaise, sour cream, ketchup, relish, minced onion, horseradish, lemon juice, Worcestershire sauce, yellow mustard, and kosher salt in a mixing bowl until smooth and creamy. Refrigerate the mixture to allow flavors to meld.
- Preheat the oven to 350°F and prepare the corned beef for gentle reheating. Create a protective aluminum foil packet, nestling the sliced meat and adding a splash of water to preserve moisture. Seal the packet tightly and warm in the oven for 8-10 minutes, allowing steam to enhance tenderness.
- Prepare the bread surfaces by spreading softened butter on one side of each slice. Generously coat the opposite sides with the chilled Russian dressing, ensuring complete coverage.
- Construct the sandwiches by layering warmed corned beef, tangy sauerkraut, and Swiss cheese atop the dressed bread slices. Crown each sandwich with a complementary bread slice, dressing-side down, and apply gentle pressure to marry the ingredients.
- Transform a skillet to medium-low heat, creating an ideal environment for toasting. Carefully place two sandwiches in the pan, covering with a lid to trap heat and promote even browning. Cook undisturbed for 3-5 minutes, then delicately flip and continue cooking until golden and crisp. Wipe the skillet clean between batches to prevent burning.
- Elevate the presentation by slicing each sandwich diagonally or lengthwise. Garnish with dill pickle skewers and accompany with crisp potato chips, serving immediately to preserve the sandwich’s optimal temperature and texture.
Notes
- Customize Russian dressing by adjusting horseradish for spiciness, ensuring a personalized flavor profile that matches individual taste preferences.
- Control sandwich temperature by warming corned beef gently, preventing moisture loss and maintaining tender, succulent meat texture.
- Use room temperature butter for easier spreading, creating a more even and crispy golden-brown exterior when grilling the sandwich.
- Reduce sodium by selecting low-sodium corned beef and sauerkr
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 680
- Sugar: 6g
- Sodium: 1450mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg