This is a classic sandwich that has spawned several variations.


  • Sandwich-

  • * 3/4 pound corned beef, thinly sliced

  • * 8 slices un-seeded Rye or Pumpernickel Rye bread,

  • * 4 ounces Russian dressing (recipe follows) or mustard

  • * 4 ounces sauerkraut (well drained)

  • * 4 slices good Swiss cheese

  • * melted butter

  • Russian Dressing-

  • * ¾ cup mayonnaise

  • * ¼ cup plus 2-3 Tbsp chilli sauce

  • * 2 Tbsp sour cream

  • * 2 tsp chopped curly parsley leaves

  • * 1 Tbsp plus 1 tsp minced Spanish onion

  • * 1 Tbsp plus 1 tsp minced dill pickle

  • * ½ tsp fresh lemon juice

  • * ½ tsp grated horseradish

  • * ¼ tsp Worcestershire sauce


  • 1.


  • 2.

    1. Preheat oven to 350 degrees F.

  • 3.

    2. Sprinkle the corned beef with a little water, wrap it tightly in aluminium foil and steam it in the oven.

  • 4.

    3. When the corned beef in nicely warm, unwrap it. Spread each slice of bread with Russian dressing or mustard.

  • 5.

    4. Layer with corned beef, an equal amount of sauerkraut and slices of Swiss cheese, then top the sandwiches with the remaining slices of bread (dressing-side down).

  • 6.

    5. Heat a large heavy skillet over medium flame. Brush one side of the sandwiches with melted butter. Put the sandwiches in the pan and brush the other side with butter. Then weigh the sandwiches down with a heavy lid or heat-proof bowl topped with something heavy.

  • 7.

    6. Grill until crisp and golden on the first side, about 7 minutes. Flip the sandwiches and cook until the second sides are well toasted and the cheese is melted.

  • 8.

    7. Cut each sandwich in half diagonally and serve.

  • 9.

    Russian Dressing-(yields 2 cups)

  • 10.

    Combine all ingredients and mix well.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 766kj
  • Fat Total 67g
  • Saturated Fat 16g
  • Protein 23g
  • Carbohydrate 16g
  • Sugar 4g
  • Sodium 2025mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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*Best eaten with a big kosher dill pickle and a beer.

* A “Rachel” varies from a Reuben in that it is made with pastrami or turkey instead of corned beef and often coleslaw instead of sauerkraut.

* Some recipes substitute ketchup for the chilli sauce

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Posted by jackicamReport
!!!! This is brilliant. I had a hot Reuben sandwich in one of those Big Deli's in New York with photo's of celebs on the walls and it was one of THE best things I ate in the States! There was about 1/2 kilo of corned beef on the thing - which was a bit much. Thanks for this recipe Michael : )
Posted by Michael66Report
I agree, the combination of ingredients works fantastic.