Reuben Sandwich

Name: Classic Reuben Sandwich With Homemade Russian Dressing
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 servings
Cuisine: American
Ingredients: 1/2 cup mayonnaise; 2 tbsp ketchup; 2 tbsp onion, minced; 1 tsp hot sauce; 1 tsp Worcestershire sauce; 1 tsp prepared horseradish; 1/2 tsp smoked paprika; freshly ground black pepper, to taste; salt, to taste; 1/2 lb sliced pastrami; 1/2 cup sauerkraut; 2 slices marble rye bread; 3 slices Swiss cheese; 1 tbsp butter, softened

A classic Reuben sandwich features tender pastrami and tangy sauerkraut topped with melted Swiss cheese and homemade Russian dressing on toasted marble rye. The standout is the creamy, slightly spicy house-made dressing that elevates the entire sandwich beyond deli basics.

🌍American 🏷️Reuben 🏷️Sandwich 🏷️Pastrami 🏷️Sauerkraut Swiss cheese

🏷️

🏷️Russian dressing

-0:00

thatdudecancookonTikTok

Total

20 min

Servings

1

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by thatdudecancook

-0:00

thatdudecancookonTikTok

Ingredients

1/2 cup mayonnaise
2 tbsp ketchup
2 tbsp onion, minced
1 tsp hot sauce
1 tsp Worcestershire sauce
1 tsp prepared horseradish
1/2 tsp smoked paprika
freshly ground black pepper, to taste
salt, to taste
1/2 lb sliced pastrami
1/2 cup sauerkraut
2 slices marble rye bread
3 slices Swiss cheese
1 tbsp butter, softened

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Instructions

1
In a medium bowl, combine mayonnaise, ketchup, minced onion, hot sauce, Worcestershire sauce, prepared horseradish, smoked paprika, black pepper, and salt to make the Russian dressing.
2
Stir until all ingredients are well combined. Set aside.
3
In a skillet over medium heat, warm the sliced pastrami and sauerkraut.
4
Generously butter one side of each slice of marble rye bread.
5
Place the bread butter-side down in a clean skillet over medium heat. Toast until golden brown and crispy.
6
Flip the bread to briefly toast the other side, then flip back so the buttered, toasted side is down.
7
Spread a generous layer of Russian dressing on the top side of each slice of bread.
8
Lay the Swiss cheese slices over the dressing, covering the bread.
9
Place the skillet under the broiler for a moment to melt the cheese until bubbly.
10
Remove the bread from the skillet and place on a wire rack.
11
On one slice of bread, pile the warmed pastrami, followed by the warmed sauerkraut.
12
Top with the other slice of bread, cheese-side down. Slice in half and serve immediately.

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Tips & Notes

Pro tips

Warm the pastrami gently before assembling; cold pastrami will cool the cheese and bread.
Spread Russian dressing on both bread slices to prevent sogginess and ensure flavor in every bite.
Toast the bread first, then add dressing, sauerkraut, pastrami, and cheese—build in this order for structural stability.
Use a panini press or skillet with a weighted spatula to compress the sandwich gently while cooking, ensuring even cheese melt and golden crust.

Substitutions

Pastrami → corned beef (traditional alternate that works equally well)
Marble rye → pumpernickel or regular rye (reduces the visual contrast but maintains the flavor profile)
Swiss cheese → Gruyère (adds nuttier depth; use 1–2 slices)
Sauerkraut → drained coleslaw (adds crunch but less tang; reduce quantity by half)

Storage & make-ahead

Eat immediately for best texture. Leftover dressing keeps refrigerated in an airtight container for up to 3 days; reheat the sandwich in a skillet over medium heat until cheese melts.

Equipment

skillet or panini press · spatula (optional but recommended for pressing)

Common Questions

Can I use store-bought Russian dressing instead of making it from scratch?

Yes, store-bought Russian dressing works in a pinch, but homemade dressing—made with mayo, ketchup, horseradish, and hot sauce—delivers superior flavor and texture that defines an authentic Reuben.

What's the best way to toast the marble rye bread?

Butter both sides lightly and toast in a skillet over medium heat or use a panini press until golden and crispy. This prevents the bread from becoming soggy when the cheese melts.

Can I make a vegetarian Reuben?

Yes, substitute the pastrami with tempeh bacon, marinated tofu, or store-bought vegan pastrami. The sauerkraut and Russian dressing remain the same.

How do I prevent the sandwich from falling apart?

Don't overstuff it, apply dressing evenly to both bread slices, and let the cheese melt fully to act as a binder. Wrap it in foil for a few minutes after cooking to help everything set.