Hot Pressed Reuben Recipe

Name: Hot Pressed Reuben
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter, at room temperature; 8 slices marbled rye bread; 8 slices Swiss; 12 ounces deli-sliced corned beef; 1/2 cup drained sauerkraut; 4 tablespoons Kicked-Up Russian Dressing, recipe follows; 10 slices pickles, for serving; 1/2 cup mayonnaise; 2 tablespoons chili sauce, such as Heinz; 2 teaspoons prepared horseradish; 2 teaspoons chopped pickled relish

Servings: persons

4 tablespoons unsalted butter, at room temperature
8 slices marbled rye bread
8 slices Swiss
12 ounces deli-sliced corned beef
1/2 cup drained sauerkraut
4 tablespoons Kicked-Up Russian Dressing, recipe follows
10 slices pickles, for serving
1/2 cup mayonnaise
2 tablespoons chili sauce, such as Heinz
2 teaspoons prepared horseradish
2 teaspoons chopped pickled relish

1
Preheat a large skillet over medium heat.
2
Brush butter on one side of each slice of bread and place buttered-side down onto the skillet until toasted.
3
Place the bread, buttered-side down on a work surface.
4
Top each slice of bread with a slice of cheese.
5
Then place 2 to 3 slices of the corned beef on half of the slices of bread.
6
Place 2 tablespoons sauerkraut over the corned beef and spoon 1 tablespoon Kicked-Up Russian Dressing onto the remaining slices of bread.
7
Place each of the slices of bread with dressing, buttered-side out on top of the slices of bread topped with corned beef.
8
Place the sandwiches in the skillet and cook until golden and toasted, about 5 minutes, using a spatula to press down a few times.
9
Turn the sandwiches over and top with foil, then place another pan or skillet on top to press down.
10
Cook until the sandwiches are toasted and the cheese melts, 3 to 5 minutes.
11
Serve with pickles on the side.
12
In a medium bowl, use a whisk to combine the mayonnaise, chili sauce, horseradish and relish.

517

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons unsalted butter, at room temperature, 8 slices marbled rye bread, 8 slices Swiss, 12 ounces deli-sliced corned beef, and more.

Yes, Hot Pressed Reuben falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot Pressed Reuben

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions