Equipment
* optional
Ingredients
Spiced Russian Dressing
- 15 g mayonnaise, room temperature
- 15 g ketchup
- 3 ml hot sauce
- 1 g ground coriander
- 1 g kosher salt
- ½ g ground black pepper
Sandwich Assembly
- 2 rye bread, sliced
- 2 swiss cheese, sliced
- 7 g unsalted butter
- 30 g white onion, thinly sliced
- 75 g sauerkraut, firmly drained and squeezed dry
- 1 dill pickle, thinly sliced lengthwise
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 607 kcal
- Protein
- 22 g
- Carbohydrates
- 51 g
- Fat
- 36 g
- Saturated Fat
- 15 g
- Zinc
- 3.4 mg
- Vitamin A
- 208 mcg
- Vitamin C
- 19 mg
- Water
- 158 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Firmly press 75 g of sauerkraut in paper towels or a fine-mesh strainer over the sink to extract all excess liquid.
In a small mixing bowl, stir together 15 g mayonnaise, 15 g ketchup, 3 ml hot sauce, 1 g ground coriander, 1 g kosher salt, and 0.5 g ground black pepper until completely smooth.
Spread the prepared dressing evenly across one side of each slice of rye bread, reserving the empty mixing bowl.
Add 30 g of thinly sliced white onion to the reserved mixing bowl and toss to coat with the remaining dressing residue.
Place 1 slice of Swiss cheese directly over the dressing on each slice of rye bread.
Set a 10-inch skillet over medium-low heat at approximately 150°C (300°F) and melt 7 g of unsalted butter until gently foaming.
Place both bread slices into the pan cheese side up, swirl them across the melted butter, cover tightly with the lid, and cook over medium-low heat at 150°C (300°F) for 4 to 5 minutes until the bread base is golden brown and the Swiss cheese is thoroughly melted.
Remove the lid and layer the drained sauerkraut, sliced dill pickle, and dressed onion slices evenly over the melted cheese on one slice of bread.
Using a flat spatula, invert the second toasted bread slice cheese side down over the fillings to close the sandwich, gently compress, and transfer to a cutting board to slice diagonally before serving immediately.
Chef's Notes
- Ground coriander is the secret aromatic link in this sandwich; its warm, citrusy profile mimics the traditional pickling spices used in classic corned beef and pastrami.
- Applying cheese to both slices of bread forms a dual-sided moisture seal that keeps wet sauerkraut and pickle juices away from the crisp toasted rye.
- Warming the sauerkraut slightly by placing it directly on the hot melted cheese preserves the sandwich temperature without cooling down the bite.
- Do not skip wiping down the mixing bowl with the sliced onions; it lightly tenderizes the allium and ensures every drop of seasoned dressing is utilized.
Storage
Refrigerator: 2 days — Cool any leftovers promptly and refrigerate in an airtight container within 2 hours. The bread will soften over time due to moisture from the condiments.
Reheating: Reheat leftover sandwich in a dry skillet over medium-low heat or in a toaster oven at 175°C (350°F) until recrisped and heated through to a minimum internal temperature of 74°C (165°F).
Troubleshooting
Bread crust turns soggy quickly after assembly
Cause: Sauerkraut retained too much brine before assembly
Fix: Cannot be fixed once assembled; return the assembled sandwich to a dry skillet over low heat for 1 minute per side to dry the exterior crust
Prevention: Press the sauerkraut aggressively between layered paper towels until no visible moisture leaks out
Rye bread burns before the Swiss cheese melts
Cause: Skillet heat was set too high or the pan was left uncovered
Fix: Remove pan from heat immediately, keep covered, and allow trapped residual heat to finish melting the cheese for 2 minutes
Prevention: Keep heat strictly at medium-low and use a tight lid to capture steam
Cultural Context
The classic Reuben sandwich originated in mid-20th-century American deli culture, traditionally layering cured corned beef, Swiss cheese, sauerkraut, and Russian dressing between grilled slices of rye. This vegetarian adaptation deconstructs the signature flavor architecture, using ground coriander to replicate the herbal, spiced undertone of pastrami brines while letting fermented cabbage and sharp pickles provide satisfying texture entirely from pantry staples.
