The Ultimate "From Scratch" Reuben Sandwich
Servings: 4
Calories: 751kcal
Experience the ultimate deli classic with this "from scratch" Reuben sandwich. By handcrafting every element—from the slow-cured corned beef and tangy sauerkraut to the fresh-baked rye and zesty dressing—you’ll create a masterpiece of flavor and texture that is truly in a league of its own.
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Equipment
- Sauerkraut tools not 100% necesssary, but helpful
- 2-gallon Ziploc baggie also not 100% necessary, but very helpful
- Roasting pan for letting the brisket rest in the fridge while curing
- large Dutch oven or equivalent-size oven-safe pot with a lid (for the corned beef)
- 9"x5" loaf pan for the bread
- Large non-stick skillet or griddle, for griddling the sandwiches
Ingredients
- 2 cups sauerkraut
- 1½ lbs corned beef
- 8 slices rye bread deli-style, sandwich
- 1 cup Russian dressing
- 8 slices Swiss cheese medium thickness (not too thin)
- ¼ cup unsalted butter softened
Instructions
3 Weeks Before Serving - Make the Sauerkraut
- Get the sauerkraut in the sealed jars and keep them in a dark, warm spot. (Click on the link in the Ingredients list.)2 cups sauerkraut
8 Days Before Serving - Start Making the Corned Beef
- Make the curing brine and then add it to the brisket in a container (ie, 2-gallon Ziploc baggie). The final 24 hours will be the beef chilling in the liquid in the fridge. (Click on the link in the Ingredients list.)1½ lbs corned beef
1 Day Before Serving - Make the Rye Bread and the Russian Dressing
- Make the bread and store it in a paper bag (with the top of the bag folded over and sealed). Store the Russian Dressing in a jar in the fridge. (Click on the links in the Ingredients list.) Slice the bread into ½-inch to ¾-inch thick slices the day you are making the sandwiches.8 slices rye bread, 1 cup Russian dressing
Assemble the Sandwiches and Griddle Them
- Squeeze excess liquid from the sauerkraut. Set aside.
- Remove the chilled corned beef from the liquid and use a sharp knife to cut it into thin slices. Bring a pot of water (about 1 inch deep) to a strong simmer. Add a steamer basket and place the slices of corned beef into the basket. Cover and steam for 2 minutes. Remove from the heat.
- Place the bread slices on a board and add a generous slather of the Russian dressing on half of the slices (4 slices). Add a slice of the cheese, and then a handful of the kraut, top with a couple layers of the corned beef (you may need to fold them), and then another layer of the cheese.8 slices Swiss cheese
- Add a slather of Russian dressing on the remaining slices of bread and top each sandwich with it, dressing side down. Smear butter all over the top of the sandwich.¼ cup unsalted butter
- Heat your non-stick skillet over medium heat (not too hot!). Working in batches (preferably 2 at a time), carefully place the sandwich, butter side down, onto the skillet. Cook until the underside is golden and toasty, usually about 2 to 3 minutes. While the sandwich is grilling, press it gently with a spatula to compress it somewhat. If desired, cover the skillet with a lid to help expedite the melting of the cheese.
- Carefully flip the sandwich and continue cooking until the other side is golden and toasty and the cheese is melty. Remove from the heat, slice in half (if desired), and serve at once. If necessary, keep warm in a low-temp oven (225°F) while you prepare the other sandwiches. Serve piping hot!
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Steaming Without a Basket: If you don’t have a steamer basket to warm your chilled corned beef, simply place the sliced meat in a skillet with a tablespoon of water or beef broth. Cover the pan with a tight-fitting lid and heat over medium-low for 1–2 minutes; the trapped steam will quickly make the meat hot and tender without drying it out.
- Preventing Soggy Bread: Always squeeze your homemade sauerkraut thoroughly in a clean kitchen towel or several paper towels before adding it to the sandwich. Removing this excess moisture is the secret to a crisp, golden-brown crust.
- The Cheese Barrier: For the best structural integrity, place a slice of Swiss cheese on both the top and bottom pieces of bread. This acts as a protective seal that keeps the juices from the meat and kraut from soaking into the rye.
- Slicing Tip: For that perfect deli-style texture, ensure your corned beef is completely chilled before slicing. Use a sharp carving knife to cut the meat as thinly as possible against the grain.
- Make-Ahead Dressing: While you can use the Russian dressing immediately, it is even better if made 24 hours in advance, as this allows the flavors of the horseradish and spices to fully meld.
Nutrition
Calories: 751kcal | Carbohydrates: 35g | Protein: 40g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 154mg | Sodium: 869mg | Potassium: 760mg | Fiber: 6g | Sugar: 4g | Vitamin A: 654IU | Vitamin C: 57mg | Calcium: 386mg | Iron: 6mg