The Best Toasted Reuben Sandwich with Homemade Dressing
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Unrated
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Prep Time
5 mins
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Cook Time
10 mins
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Servings
4
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Course
Main Course, Lunch, Brunch
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Cuisine
American
The Best Toasted Reuben Sandwich with Homemade Dressing
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Get ready for a toasted Reuben sandwich done two ways! Serve up your toasted Reuben sandwich with chipotle aioli sauce or homemade dressing.
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Ingredients
- pretzel burger rolls or any bun, your favorite variety
- ½ pound corned beef more or less to taste, deli sliced or leftover from Instant Pot Corned Beef
- ½ pound swiss cheese more or less to taste, deli sliced
- 1 cup sauerkraut more or less to taste, drained
- 4 tablespoons butter or ½ stick
Chipotle Aioli
- ½ cup mayonnaise
- 1 tablespoon chive finely chopped
- 1 tablespoon garlic minced
- 1 teaspoon lime juice fresh
- ¾ teaspoon chipotle chili powder more or less to taste, or chipotle hot sauce
- salt to taste
- black pepper to taste
Homemade Dressing
- 2 tablespoons chipotle aioli more or less to taste, or dressing per sandwich
- ½ cup mayonnaise
- ½ cup chili sauce
- 2 teaspoons horseradish
- 1 teaspoon Pimentos canned
- 1 teaspoon` Worcestershire sauce
- ½ teaspoon paprika
Instructions
Chipotle Aioli
- In a small bowl whisk together mayonnaise, chives, garlic, lime juice, and chipotle chile powder or chipotle hot sauce.
- Adjust amount of chipotle to taste.
The Best Toasted Reuben Sandwich
- Preheat your oven to broil.
- Season with salt and pepper and refrigerate until ready to use.
- Prepare a rimmed baking sheet with tinfoil and set aside.
- Place all ingredients at your workstation.
- Slice your buns in half, place on your prepared sheet and put in the oven until browned and toasted.
- Remove toasted buns from your oven.
- Reduce oven temperature to 350 degrees.
- Place corned beef on the bottom first.
- Next place sauerkraut on top and then cheese.
- Bake open faced at 350 degrees for 5 minutes.
- Remove from oven, spread some aioli and serve immediately. Enjoy!
Skillet Reuben Sandwiches
- Prepare the Reubens by heating a large skillet over medium heat.
- Slice the pretzel roll in half (if it hasn’t already been done), and spread a dollop of the homemade dressing on the inside of the roll.
- Layer one side of the pretzel roll with alternating slices of Swiss cheese and corned beef (2 slices of each per sandwich from deli or leftover from my Instant Pot Corned Beef.
- Repeat for each sandwich.
- Grease the skillet with a tablespoon of butter and place the sandwich on the skillet and firmly press the sandwich down (I like to use a cast iron press and leave it on top of the sandwich while it cooks).
- Grill the Reuben until the bottom side is golden brown before carefully flipping the sandwich and pressing it down while the other side grills to golden brown as well.
- Place 2-3 spoonful’s of sauerkraut on top followed by another slice of corned beef and Swiss cheese, and finally the remaining half of the pretzel roll.
- Serve immediately and enjoy every bite.
Homemade Dressing
- Get out and measure your ingredients.
- Prepare the dressing by combining the mayonnaise, chili sauce, horseradish, paprika, canned pimentos, and Worcestershire sauce in a blender.
- Blend until smooth. Pour the dressing into an airtight container and chill in the fridge overnight, or for at least 3-4 hours.
- Serve and enjoy every bite!
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