Individual Reuben Sandwiches with Red Chile Russian Dressing

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 25 min
  • Yield: 10 servings
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Red Chile Russian Dressing: 

1 cup mayonnaise

1/4 cup ketchup

2 tablespoons prepared horseradish

1 tablespoon capers, drained

1 tablespoon ancho chili powder

6 cornichons, finely diced

Pinch chile de arbol or cayenne pepper 

Salt and freshly ground black pepper

Reuben Sandwiches:

2 loaves cocktail-size rye bread, sliced

1 pound Swiss cheese, sliced

8 ounces sauerkraut, rinsed and drained twice

8 ounces thinly sliced lean corned beef, cut in half

2 tablespoons unsalted butter, plus more if needed


  1. Preheat the oven to 200 degrees F.
  2. For the red chile russian dressing: Whisk together the mayonnaise, ketchup, horseradish, capers, chili powder, cornichons and chile de arbol in a bowl and season with salt and black pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld. 
  3. For the reuben sandwiches: Lay out 20 slices of the bread on a clean work surface, and spread each with a few teaspoons of the Red Chile Russian Dressing. Top each bread slice with 2 slices of the cheese and a dollop of the sauerkraut, followed by a few folded slices of the corned beef. Top each sandwich with another slice of bread. 
  4. Heat the butter in a large skillet over medium-high heat. Working in batches of 5, place the sandwiches in the pan and press down with a metal spatula. Cook until both sides are golden brown. Add more butter, if needed, before cooking the next batch. Keep the sandwiches warm in the oven on a large baking sheet.