Russian Beef Tongue Reuben

Name: Russian Beef Tongue Reuben Sandwich
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 2 servings
Cuisine: Russian-American
Ingredients: 4 slices dark rye bread; 4 tbsp Thousand Island dressing; 2 tbsp Russian mustard; 4 slices Swiss cheese; 1/2 lb beef tongue, cooked and sliced; 1 cup Russian sauerkraut, roughly chopped; 1 tbsp butter

This Russian-American Reuben swaps traditional corned beef for tender, sliced beef tongue and layers it with Russian sauerkraut, mustard, and Swiss cheese on dark rye bread, then grilled in butter until golden and melty.

🌍Russian-American 🏷️Reuben sandwich 🏷️Beef tongue 🏷️Sandwich 🏷️Russian Sauerkraut

🏷️

🏷️Swiss cheese

-0:00

milanarussianwifeonTikTok

Total

12 min

Servings

2

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by milanarussianwife

-0:00

milanarussianwifeonTikTok

Ingredients

4 slices dark rye bread
4 tbsp Thousand Island dressing
2 tbsp Russian mustard
4 slices Swiss cheese
1/2 lb beef tongue, cooked and sliced
1 cup Russian sauerkraut, roughly chopped
1 tbsp butter

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Instructions

1
Lay out four slices of dark rye bread on a cutting board.
2
Spread Thousand Island dressing evenly on all four slices of bread.
3
Spread Russian mustard over the Thousand Island dressing.
4
On two of the bread slices, layer two slices of Swiss cheese each.
5
Arrange the sliced, cooked beef tongue on top of the cheese.
6
If your sauerkraut is not finely shredded, give it a rough chop.
7
Top the beef tongue with the chopped sauerkraut.
8
Close the sandwiches with the remaining two slices of bread.
9
Melt butter in a frying pan over medium heat.
10
Carefully place the sandwiches in the hot pan.
11
Grill the sandwiches on both sides until the bread is toasted and the cheese is fully melted.
12
Remove the sandwiches from the pan, slice in half, and serve immediately.

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Tips & Notes

Pro tips

Slice the beef tongue thinly and evenly for even layering and easier eating.
Butter the outside of the bread, not the inside fillings, for a crispier, golden crust.
Use medium heat when grilling to avoid burning the rye bread before the cheese melts inside.
Chop the sauerkraut roughly to prevent it from falling out of the sandwich during grilling.

Substitutions

Beef tongue → corned beef or pastrami (returns to classic Reuben)
Russian sauerkraut → standard sauerkraut plus 1/4 tsp caraway seeds (adds traditional Eastern European flavor)
Russian mustard → Dijon mustard or spicy brown mustard (alters flavor profile slightly)
Dark rye bread → pumpernickel or marble rye (maintains traditional structure and taste)

Storage & make-ahead

Wrap leftover grilled sandwich in foil and refrigerate up to 2 days; reheat in a skillet over medium heat for 2–3 minutes per side.

Common Questions

Where do I buy cooked beef tongue?

Most butcher shops and specialty meat counters carry pre-cooked beef tongue. You can also cook it yourself by simmering for 2–3 hours until tender, then cooling before slicing.

Can I make this sandwich ahead?

Assemble the sandwich just before grilling to prevent the rye bread from getting soggy. You can prep and slice the beef tongue and sauerkraut up to 1 day in advance.

What is Russian sauerkraut and where do I find it?

Russian sauerkraut is typically made with caraway seeds and has a tangier flavor. Look for it in Eastern European or specialty grocery sections, or substitute standard sauerkraut with a pinch of caraway seeds.

How do I know when the sandwich is done grilling?

The bread should be golden brown and crispy on both sides, and the cheese fully melted, about 2–3 minutes per side over medium heat in butter.

Can I use a different mustard?

Yes. Russian mustard has a spicy, vinegary kick; Dijon or yellow mustard will work but will taste less traditional. Use 2–3 tbsp depending on preference.