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Classic Reuben

(recipe, Keri Fisher)


Read more about hot sandwiches in Keri Fisher's "Sandwich sizzle."


    1. ½ cup mayonnaise
    2. ¼ cup ketchup
    3. ¼ cup finely chopped pickles
    4. ½ tsp. hot mustard
    5. Salt and pepper
    1. 8 slices rye bread
    2. 12 slices Swiss cheese, about ½ pound
    3. 1 lb. corned beef
    4. 1 cup sauerkraut, drained
    5. 2 Tbsp. melted butter


    1. Combine dressing ingredients in a small bowl and season to taste with salt and pepper.
    2. Assemble the sandwiches: Spread 4 slices of rye bread with 2 tablespoons dressing. Top with a layer of sauerkraut, followed by a layer of corned beef, and ending with a layer of cheese. Top with the remaining slices of rye bread, pressing down on the finished sandwich with your hand, flattening it somewhat to keep it together. Brush tops of sandwiches with melted butter.
    3. Heat a large skillet over medium heat and add the sandwiches, butter side down (you can do this in batches if necessary). Brush sandwiches with remaining melted butter, top with a heavy weight (like a cast-iron skillet), and cook until golden brown on the bottom, about 2 minutes. Flip sandwiches and again press with the cast-iron skillet and cook until golden brown and the cheese is melted, 2 minutes more. Cut sandwiches in half diagonally and serve immediately.