Reuben Panini
Rye bread pressed until crackly and golden around warm corned beef, tangy sauerkraut, melted Swiss and a quick homemade Russian dressing. A deli classic with an extra-crisp panini crust.
- Prep
- 15 min
- Cook
- 16 min
- Total
- 31 min
- Makes
- 4 paninis
Steps
Before you start
- Squeeze the sauerkraut very dry; wet kraut makes soggy sandwiches.
- Take the butter out 30 minutes ahead so it spreads easily without tearing the bread.
- Use deli-sliced corned beef, sliced thin, for the best texture.
- If your press is small, cook the sandwiches in batches and keep finished ones warm in a 200°F (95°C) oven.
Make the dressing
- In a small bowl, stir together the mayonnaise, ketchup, drained horseradish, pickle relish and hot sauce until smooth and evenly pink-orange.
- Taste and add a pinch more horseradish if you want more bite.
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Ready when: Dressing is uniform in color with no streaks of ketchup.
Dry the sauerkraut
- Place the drained sauerkraut in a clean kitchen towel or a stack of paper towels.
- Twist and squeeze firmly over the sink to remove as much liquid as possible.
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Ready when: Kraut feels damp, not dripping, when pressed in your fist.
Tip: Skipping this step is the main cause of soggy panini.
Preheat the press
- Heat the panini press to medium-high, about 375°F (190°C).
- If using a skillet, heat it over medium heat for 2 minutes.
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Ready when: The press indicator light shows it is ready, or a drop of water sizzles on the plate.
Prep the bread
- Lay the 8 rye slices on a board.
- Spread the softened butter in a thin, even layer over one side of each slice, right to the edges.
- Flip 4 slices butter-side down.
- Spread the unbuttered side of each with about 1 tablespoon of the dressing.
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Ready when: Every slice is buttered to the edges.
Tip: Butter goes on the outside, where it meets the heat, for even browning.
Layer the fillings
- On each dressed slice, layer 1 slice Swiss, one-quarter of the corned beef (about 3 oz/85 g, loosely folded), one-quarter of the sauerkraut (about ¼ cup/38 g), then a second slice of Swiss.
- Cheese on both sides of the meat and kraut glues the sandwich together.
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Ready when: Fillings are even and stay inside the bread edges.
Tip: Fold the beef loosely rather than stacking flat so the filling heats through quickly.
Spread and close
- Spread the remaining dressing (about 1 tablespoon each) on the unbuttered side of the 4 remaining slices.
- Set them dressing-side down on the stacks, buttered side facing up.
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Ready when: Each sandwich has buttered rye on both outer faces.
Press the first batch
- Place 2 sandwiches on the preheated press (or skillet) and close the lid, pressing gently at first.
- Cook 6 to 8 minutes.
- For a skillet, weigh the sandwiches with a heavy pan and flip halfway, cooking 4 to 5 minutes per side over medium heat.
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Ready when: Bread is deep golden brown with grill marks, and cheese is visibly oozing at the edges.
Tip: If the bread browns before the cheese melts, lower the heat and give it another minute.
Press the second batch
- Transfer the first sandwiches to a plate.
- Wipe away any burnt crumbs, then press the remaining 2 sandwiches the same way, for 6 to 8 minutes.
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Ready when: Golden, crisp crust and melted cheese, same as the first batch.
Rest and slice
- Let the paninis rest 2 minutes so the molten cheese sets slightly.
- Cut each in half diagonally with a serrated knife, using a gentle sawing motion, and serve hot.
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Ready when: Crust is crisp and the cut face shows layered, steaming filling.
Good to know
Tips
- Thin-sliced rye works best; very thick bread squeezes out the filling and takes longer to heat.
- Don't press hard at the start. Let the lid rest on the sandwich and the cheese will melt before you compress it.
- Warm the corned beef briefly in a dry skillet first if it is straight from the fridge, for a hotter center in less time.
- Keep sandwiches crisp by resting them on a wire rack rather than a plate if holding in a warm oven.
Make ahead
Make the Russian dressing up to 5 days ahead and refrigerate in a covered container. You can also assemble the sandwiches (unpressed) up to 4 hours ahead, wrapped and refrigerated; add about 1 minute to the pressing time.
Storage & reheating
Best eaten fresh. Refrigerate leftovers wrapped tightly up to 3 days. Reheat in a 350°F (175°C) oven or a skillet over medium-low heat for 8 to 10 minutes, until crisp and hot throughout; avoid the microwave, which softens the crust. Freezing is not recommended because the bread turns soggy.
Substitutions
- deli corned beef → deli pastrami. Gives a peppery, smoky variation often called a Rachel-style cousin; use the same amount.
- Swiss cheese → Gruyère or provolone. Gruyère is nuttier and melts well; provolone is milder.
- mayonnaise → bottled Russian or Thousand Island dressing. Use about ½ cup (120 ml) total in place of the homemade dressing and skip the other dressing ingredients.
- unsalted butter → mayonnaise. Spread a thin layer on the outside of the bread for an even, very crisp golden crust.
