This Gordon Ramsay-Inspired Reuben Sandwich is a cheesy and tangy sandwich, which is made with deli corned beef and sauerkraut. It’s the ultimate deli-style sandwich, ready in about 20 minutes.
Jump to RecipeGordon Ramsay’s Reuben Sandwich Recipe Ingredients
- 8 slices rye bread
- 120g Thousand Island dressing
- 8 slices Swiss cheese
- 8 slices deli corned beef
- 240g sauerkraut, drained and dried
- 30g butter, softened
How To Make Gordon Ramsay’s Reuben Sandwich
- Prep the bread: Lay out all 8 slices of rye bread. Spread a layer of Thousand Island dressing on one side of each slice.
- Assemble the sandwiches: On 4 of the bread slices (on the dressed side), layer the ingredients in this order: one slice of Swiss cheese, two slices of corned beef, a portion of the sauerkraut, and a final slice of Swiss cheese. Top with the remaining 4 slices of bread, dressing-side down.
- Grill the sandwiches: Preheat a large skillet or griddle over medium heat. Spread the softened butter on the outer sides of each assembled sandwich. Grill for 4–5 minutes per side, pressing down with a spatula or another heavy pan, until the bread is golden and crispy and the cheese is completely melted.
- Rest and serve: Let the sandwiches rest for one minute before slicing them diagonally. Serve immediately.
Recipe Tips
- How do I get a perfectly crispy, non-soggy sandwich? The most important step is to drain and dry the sauerkraut thoroughly. Squeeze out as much liquid as you can with your hands or by pressing it between paper towels. This prevents the bottom slice of bread from becoming soggy.
- How do I get an even, golden-brown crust? Use a heavy pan (like a cast iron skillet) placed on top of the sandwiches as they grill. This acts as a sandwich press, ensuring even contact with the hot surface and creating a perfectly crunchy top and bottom.
- Why let the sandwich rest before slicing? Letting it sit for just one minute is a crucial step. It allows the hot, molten cheese to set up slightly, so when you slice into it, you get a beautiful cheese pull instead of a “lava leak” of cheese running out the sides.
- Why slice it diagonally? It’s not just for looks! Slicing a sandwich on the bias (diagonally) creates a longer cut edge, which can make it easier and more pleasant to take the first bite.
What To Serve With a Reuben Sandwich
This classic deli sandwich is a hearty meal on its own. It’s traditionally served with:
- A crisp dill pickle spear
- A side of potato chips
- A creamy coleslaw or potato salad
- A simple soup, like tomato or potato leek
How To Store a Reuben Sandwich
Refrigerate: A Reuben sandwich is best enjoyed immediately after it’s made. If you have leftovers, you can wrap them in foil and store them in the refrigerator, but the bread will lose its crispiness. Reheat: The best way to reheat a Reuben is in a skillet over low heat or in a toaster oven to help re-crisp the bread without making it soggy.
Reuben Sandwich Nutrition Facts
- Calories: 370kcal
- Carbohydrates: 25g
- Protein: 20g
- Fat: 20g
- Saturated Fat: 10g
- Sodium: 1200mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different kind of bread?
Rye bread is the classic and traditional choice for a Reuben, and its flavor is a key part of the sandwich. Pumpernickel is a close relative and a good substitute.
What’s the difference between corned beef and pastrami?
They are both cured meats, but corned beef is typically boiled or steamed, while pastrami is smoked. A sandwich made with pastrami instead of corned beef is called a u0022Rachel.u0022
Can I make this without a skillet?
Yes, you can use a panini press or a griddle. You can also assemble the sandwiches on a baking sheet and bake them in a 400°F (200°C) oven for about 5 minutes per side, pressing them with another baking sheet on top.
Gordon Ramsay’s Reuben Sandwich Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes10
minutes370
kcalA classic deli-style Reuben sandwich with layers of tangy sauerkraut, savory corned beef, and melted Swiss cheese, grilled to golden, crispy perfection.
Ingredients
8 slices rye bread
120g Thousand Island dressing
8 slices Swiss cheese
8 slices deli corned beef
240g sauerkraut, drained & squeezed dry
30g softened butter
Directions
- Preheat a skillet over medium heat.
- Spread Thousand Island dressing on one side of each slice of bread.
- Assemble the sandwiches: On 4 slices of bread, layer Swiss cheese, corned beef, sauerkraut, and another slice of Swiss. Top with the remaining bread slices.
- Butter the outer sides of the assembled sandwiches.
- Grill for 4-5 minutes per side, pressing down with a weight, until golden and the cheese is melted.
- Let rest for 1 minute before slicing diagonally and serving.
Notes
- Squeezing the sauerkraut very dry is the most important step to prevent a soggy sandwich.
- Using a heavy pan on top of the sandwich as it grills creates a perfect, crispy crust.
- Let the sandwich rest for a minute before slicing to allow the melted cheese to set.
- For the best results, cook no more than two sandwiches at a time to avoid overcrowding the pan.
