Name: Reuben melts with dill-pickle dressing
Total time: 30 min
Yield: 3 sandwiches
Ingredients: 1/2 lb sliced fully cooked corned beef; 1/2 tsp olive oil; 6 slices rye bread; 2 tbsp softened unsalted butter; 1/2 cup sauerkraut, drained and squeezed; 6 slices Swiss cheese; 1/4 cup mayonnaise; 1 1/2 tsp chili-garlic sauce; 1/2 tsp lemon juice; 1 1/2 tsp prepared creamy horseradish; 1 garlic clove, grated; 1/2 tsp Worcestershire sauce; 1/2 tbsp finely grated onion; 1/8 tsp paprika; 2 tbsp finely chopped drained dill pickle

Reuben melts with dill-pickle dressing

Well-drained chopped dill pickle adds crunch to the creamy dressing; drain and squeeze the sauerkraut for the sandwiches.

Published October 20, 2026

3 sandwiches · Estimated 30 minutes

Two toasted Reuben sandwich halves with corned beef, sauerkraut, melted Swiss and creamy dill-pickle dressing.

Ingredients & method

Before you start: Prepare dressing and assemble: 15 minutes Warm beef and toast sandwiches: 15 minutes Use the listed ingredient state: dry, cooked, thawed, drained or squeezed. Times are estimates; follow the doneness cues. This recipe starts with fully cooked corned beef.

Equipment: Large skillet

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Method

Cups and spoons are US measures. Check packaged ingredients for allergens.

Mix mayonnaise, chili-garlic sauce, lemon juice, horseradish, garlic, Worcestershire, onion, paprika and pickle.
Warm corned beef in oil over medium heat; if using refrigerated leftovers, reheat to 165°F. Spread the 2 tbsp softened unsalted butter over one side of each of the 6 bread slices.
Build three sandwiches with buttered surfaces facing out. Divide dressing, beef, sauerkraut and Swiss evenly between them.
Cook over medium-low heat for 3–4 minutes per side, in batches if needed, until bread is crisp and cheese melts.

Recipe note: Refrigerate perishable leftovers promptly in shallow containers; use within 3–4 days and reheat to 165°F. Count storage from the original cooking date when using leftovers. Refrigerate perishable cooked dishes in shallow containers within 2 hours, or 1 hour above 90°F; keep the refrigerator at 40°F or below.

Keep the filling from wetting the rye

Drain and squeeze the sauerkraut before building the sandwiches. The dressing already supplies moisture, so wet cabbage can soften the bread before the cheese melts. Divide the filling into three piles beside the bread rather than filling the first sandwich generously and leaving the last one short. Keep the buttered surfaces on the outside.

Have a plate ready before the skillet heats. Once the first side is crisp, turn with a wide spatula that supports the sandwich instead of gripping its middle with tongs.

Give the cheese time to melt

Medium-low heat lets the filling warm while the bread colors. If the rye is getting dark before the cheese softens, reduce the heat rather than pressing harder. Pressing can squeeze dressing into the pan and make turning messier. Cook in separate rounds when the sandwiches would touch or prevent the spatula from sliding underneath.

Keep the small pause between batches brief and serve from the first finished round if needed. A crisp sandwich is most enjoyable soon after cooking; making all three fit a cramped skillet is not worth losing control of their surfaces.