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Murray’s Reuben Sandwich

Our version of this hall-of-fame sandwich calls for all the good stuff, like Carnegie Deli Corned Beef, Emmentaler cheese, and tangles of tart sauerkraut. And if you’re going to use the best ingredients, why reach for a store-bought salad dressing? We’re taking our Reuben up a notch with a reimagined Russian meets Thousand Island dressing. Once you try this version, you’ll never go back to the bottled stuff.

  • prep time


  • assembly time


  • Serves


preparation & ingredients

2 Tbsp. Isigny Ste Mère Salted Butter 250 G

4 slices rye bread

1 pack Carnegie Deli Cooked Corned Beef Brisket

1/4 lb. 18 Month Emmentaler, sliced thin

½ cup sauerkraut

2 Tbsp. ketchup

1 Tbsp. minced white onion

1 tsp. grated horseradish

1/2 tsp. Worcestershire sauce

¼ tsp. smoked paprika

1/2 tsp. kosher salt

1/2 tsp. Sir Kensington’s Dijon Mustard

½ tsp of pickle brining liquid

1/4 cup Sir Kensington’s Classic Mayo

To make the dressing, whisk together all ingredients in a bowl and set aside.
Butter one side of each slice of bread. On the other side of each slice, apply the dressing.
Place two slices of bread on a work surface, dressing side-up. Arrange half of the corned beef on one slice and half on the other. Place a layer of sauerkraut on top of each.
Lay the slices of Emmentaler over the sauerkraut and top with the remaining two slices of bread, dressing side-down.
Heat a large skillet over medium low and place the sandwiches in the pan. Griddle for 3-5 minutes on each side until the bread is golden brown and the cheese is melted. Serve warm.

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