Best Reuben Sandwich Recipe | Marion's Kitchen (2024)

A classic Reuben is all the things: thinly sliced corned beef, tangy sauerkraut, Swiss cheese and a dressing to die for. Here, I’ve packaged it all up to make the best Reuben sandwich recipe I know how to make and the result is stellar. Let’s lunch.
In collaboration with Panasonic.

Ingredients

Steps

• 

  Massage the beef with 1 tablespoon of the black peppercorns and the sea salt, making sure it’s coated all over. Once done, place the seasoned beef in a large rectangular dish, then place in the refrigerator to marinate for 15 minutes.

• 

  Once done, place the corned brisket, onion, carrots, bay leaves, cloves, mustard seeds, coriander seeds, remaining black peppercorns and sugar into a large heavy-based saucepan. Fill the saucepan with enough water to cover the top of the brisket and turn the heat to low-medium. Cook on low for 90 minutes or until the brisket is tender but not falling apart. Remove from the stove and transfer brisket to a chopping board. Thinly slice.

• 

  Meanwhile, to make the thousand island dressing, mix the ingredients together until well combined.

• 

  To construct the Reuben sandwich, slather both sides of the rye bread with butter. On top of four slices, layer up the thin slices of corned brisket, followed by Swiss cheese and then sauerkraut and the dressing. Top with the remaining slices of bread.

• 

  Place a frying pan over medium heat. Transfer sandwich to the pan and gently toast until the bread is lightly golden and the cheese is starting to melt. Flip the sandwich and toast the other side.

• 

  Transfer toasted Reuben sandwich to a serving plate. Spear two dill pickles on each skewer then insert into sandwiches. Serve.

BeefLunchPicnicWeekend meals

1 loaf rye bread

70g (2.5 oz) unsalted butter

Swiss cheese slices

200g (7 oz) white sauerkraut

8 dill pickles

4 x short bamboo skewers

Corned beef marinade

2kg (4 lb 6 oz) corned beef brisket

3 tbsp black peppercorns

2 tsp sea salt

1 large brown onion

2 large carrots

6 bay leaves

8 cloves

2 tbsp yellow mustard seeds

2 tbsp coriander seeds

2 tbsp brown sugar

Thousand island dressing

2 tbsp whole egg mayonnaise

½ tsp sweet paprika

1 tbsp tomato ketchup

1 tbsp dill pickle, finely chopped

1 tbsp lemon juice

1 tsp grated horseradish

salt and pepper, to taste