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photograph of a Rueben sandwich cut in half and open-faced. Dark rye bread and piles of sliced corned beef, sauerkraut, swiss cheese and Russian dressing dripping down to the wood board.

Rueben Sandwich

Enjoy 🍀 St. Patrick's Day Feature + Classic Lyonnaise Pairing
5 from 1 vote
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Course Main Course
Cuisine American, Irish

Ingredients
  

Ingredients:

  • 8 slices marble or dark rye bread
  • 1 lb deli-sliced corned beef
  • 8 slices Swiss cheese
  • 1 cup sauerkraut lightly squeezed dry in paper towels
  • ½ cup Russian dressing recipe below or bottled
  • 4 tbsp unsalted butter room temperature

Russian Dressing (Quick Homemade):

  • ½ cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp prepared horseradish
  • 1 tsp Worcestershire sauce
  • ½ tsp smoked paprika
  • Salt and pepper to taste

Instructions
 

Instructions:

  • Mix all Russian dressing ingredients together and refrigerate until ready to use.
  • Lay out bread slices and spread Russian dressing generously on one side of each slice.
  • Layer corned beef, Swiss cheese, and sauerkraut on four of the slices. Top with remaining bread, dressing side down.
  • Butter the outside of each sandwich on both sides.
  • Heat a skillet or griddle over medium heat. Cook sandwiches 3–4 minutes per side, pressing gently with a spatula, until bread is golden and cheese is melted.
  • Slice diagonally and serve immediately.

Notes

About the Wine: Beaujolais Cru (Morgon, Fleurie, Moulin-à-Vent, Brouilly) offers bright acidity, low tannins, and red fruit character. Reach for Morgon or Régnié for the Reuben — their earthiness mirrors the umami of cured beef beautifully.
Can't find those crus specifically, no worries, the acidity of the sauerkraut and dressing is tamed beautifully by a Beaujolais Cru's bright fruit, while the wine's low tannins won't clash with the briny corned beef.
Keyword Corned Beef, Rye, Sandwich, Sauerkraut
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