The Quintessential Perfect Reuben

  • Author: The Kitchen Whisperer

Find more fantabulous recipes, tips and tricks at Also, join our TKW Family on Facebook

Did you make this recipe?
Leave a review


  • 2 slices Dark Pumpernickel or Jewish Rye
  • 1 tablespoon melted butter
  • 3 slices of thinly sliced corned beef
  • 1 teaspoon water
  • 2 tablespoon sauerkraut with 1/4 teaspoon caraway seed mixed in
  • 3 slices baby swiss cheese
  • 1 tablespoon whole grain mustard *or 1 tablespoon Russian Dressing (recipe below)


  1. Wrap the bread in aluminum foil and bake at 350 for about 10 minutes – just until crispy.
  2. When the bread is crisp, remove from the oven, unwrap and allow to cool slightly
  3. In a medium skillet with well fitted lid, add the corned beef, sauerkraut and water.
  4. Cover and cook over medium heat for 1 minute.
  5. Remove the heat and add in 1/2 of the whole grain mustard or Russian dressing.
  6. Stir just until heated through.
  7. Heat up a cast iron skillet over medium heat. *Note: If you have a Panini press, use that for the remaining steps.
  8. Take 1 slice of the crunchy bread and brush one side with butter.
  9. Lay buttered side down flat in the hot pan and add 1 ½ slices of cheese down.
  10. Next add the meat and sauerkraut.
  11. Top with the remaining cheese and remaining slice of bread that has been buttered. Buttered side facing up.
  12. After about 5 minutes or when the bottom is all toasted nicely flip the sandwich and push down slightly again.
  13. Cook until the bread is nicely toasted and the cheese is all melty.
  14. Serve with remaining mustard or Russian Dressing.


Russian Dressing
1/4 cup mayonnaise
3 tablespoon chili sauce
2 teaspoon sour cream
1/2 teaspoon curly parsley leaves, chopped
1 1/2 teaspoon Spanish onion, grated
1 1/2 teaspoon dill pickle, minced
Splash of lemon juice (~1/8th teaspoon)
1/8-1/4 teaspoon horse radish
1/4 teaspoon Worcestershire sauce
1/4 teaspoon paprika
salt and pepper to taste

1. Mix all ingredients, cover and refrigerate for at least 1 hour.

Recipe Card powered byTasty Recipes