Classic Deli Reuben Sandwich Recipe

Did you know that, in Germany, Thousand Island dressing is referred to as American sauce? This makes total sense to us, since  there's nothing more true to American cuisine than a slathering of seasoned mayonnaise. Recipe developer Erin Johnson brings us this recipe for a classic deli Reuben sandwich. In this recipe, we have not only spread Thousand Island dressing on the sandwich, but we also put mayonnaise on the outer sides of the bread before cooking.

Johnson says, "Reuben's are my favorite deli sandwich, and are so easy to make at home. I get most of the ingredients from the deli section of my grocery store." We have to agree with Johnson — Reubens are the most flavor-packed sandwich a deli has to offer. Whenever we see one on the menu, we know we have to order it.

Keep reading to find out how to make these deli Reuben sandwiches. 

To make this classic deli Reuben sandwich, you can start by gathering your ingredients. For this recipe, you will need rye bread, mayonnaise, Thousand Island dressing, corned beef, sauerkraut, and Swiss cheese. Johnson notes: "I prefer to use a rye and pumpernickel swirl bread, but you can use whatever rye you prefer."

To start, spread the mayonnaise on the outer sides of the bread. Then, add the Thousand Island dressing to the inner sides of the bread. To do this without getting mayonnaise all over your kitchen counter, Johnson recommends putting "two slices together mayo side to mayo side to assemble the sandwich." Then, add the corned beef first, then the sauerkraut, and Swiss cheese on the dressing side of the bread, before topping the sandwich with the other piece of bread. Remember, the mayonnaise should be on the outer edges of the sandwich to help it get nice and crispy in the skillet.

Heat a cast iron skillet over medium-high. Place the sandwiches mayo side down, and cook for about 3 minutes on each side, until crispy. Then, remove the sandwich from the skillet, slice in half, and enjoy. Johnson notes "Leftovers would keep in the fridge, but I'd suggest eating them within 1 day to avoid getting soggy."