Reuben Sandwiches
Stacked, melty, and packed with flavor 🥪✨ Our homemade Reuben sandwich hits all the right notes with corned beef, sauerkraut, Swiss cheese, and tangy Russian dressing. Perfect for a quick lunch or cozy dinner at home!
Ingredients
* 1 lb Corned Beef or Deli Pastrami
* Rye or Sourdough Bread
* 1 package Sliced Swiss Cheese
* 1 jar Sauerkraut
* Dukes Mayo
* Russian Dressing
Instructions
* Spread mayo on one side of two slices of bread. Place the bread mayo side down on a Blackstone griddle or in a skillet over medium heat. Let the bread toast until it turns lightly golden, then remove it from the heat and set it aside.
* Next, add the corned beef or pastrami to the hot surface along with the sauerkraut. You can leave the meat in slices or chop it into smaller pieces like we often do at home. Cook everything for a few minutes so the meat warms through and develops a little color while the sauerkraut heats up.
* Place the sauerkraut directly on top of the corned beef or pastrami and add two slices of Swiss cheese over the top. Let the cheese melt slightly so it holds everything together and gives your easy Reuben sandwich that classic gooey texture.
* Now spread Russian dressing on the opposite side of each toasted slice of bread. Place the corned beef, sauerkraut, and melted cheese onto one slice, then top it with the second slice of bread.
* Gently press the sandwich together so the flavors combine, then transfer your classic deli sandwich at home to a plate, slice it in half, and enjoy!
Full recipe on the blog! https://theblemishedtable.com/reuben-sandwiches/
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Trying out the homemade Reuben sandwich recipe was a fantastic experience for me, especially because it combined so many rich flavors in one bite. One tip I found helpful was lightly toasting the rye or sourdough bread with Dukes mayo spread on one side — this not only adds a subtle crispness but also helps prevent the bread from becoming soggy later. Cooking the corned beef or deli pastrami on a griddle alongside the sauerkraut really brings out the savory and slightly tangy elements, which pair perfectly with the melted Swiss cheese. I’ve noticed that chopping the corned beef into smaller pieces before warming it helps distribute the flavors more evenly throughout the sandwich. Adding the Russian dressing on the inside of the bread gave the sandwich a creamy yet tangy punch that balanced the richness of the meat and cheese. Using a Blackstone griddle or a heavy skillet is key for even toasting and melting the cheese just right. When assembling, gently pressing the sandwich together allows the cheese to meld all the ingredients, giving that classic gooey texture unique to a great Reuben sandwich. For someone looking to customize, swapping out Swiss for Gruyère or adding a slice of tomato can add a new dimension. Also, the sauerkraut quality really makes a difference, so I recommend using a well-fermented, flavorful sauerkraut. Overall, this recipe is a great way to enjoy a classic deli favorite at home that’s both easy to prepare and satisfyingly flavorful. Perfect for a quick lunch or a comforting dinner, it’s a hearty sandwich with layers of taste that keep you coming back for more.
🥰🥰🥰❤️yummy