Finger Lickin Buttery Reuben Sandwich

by Utokia Langley
Finger Lickin Buttery Reuben Sandwich | ShesGotFlavor

I’ve had Reuben Sandwiches in the past but the first time I fell in love with one was when I was in Cincinnati and I went to this shop called Izzy’s. The guy behind the counter tried to convince me they had the best Reuben sandwiches ever but I’ve always thought of a Reuben as just a so so for me. But after some resistance I decided to try it anyway – OMG OMG OMG it was simply amazing! It captured my taste buds and held them captive! It was that good, so much so I went back the next day just to let the guy know he was right AND to get another Izzy’s Reuben sandwiches of course. Well when I went home I was determined to make a finger lickin buttery Reuben! This took a bit of trial and error but I think you will enjoy my version. I actually do not use Thousand Island or Russian dressing, I made up my own which is a combo of both dressings! The results were …. wait for it …. yep FINGER LICKIN!!

ohhh just cooking up some corned beefFinger Lickin Buttery Reuben Sandwich | ShesGotFlavor

my special Reuben sauce – a mix of Russian & Thousand Island ~ YUMFinger Lickin Buttery Reuben Sandwich | ShesGotFlavor

yumm buttered bread and finger lickin sauceFinger Lickin Buttery Reuben Sandwich | ShesGotFlavor

juicy to the maxxxx and beyond!Finger Lickin Buttery Reuben Sandwich | ShesGotFlavor


REUBEN SANDWICH INGREDIENTS (makes 1 sandwich, increase to make more):

8-10 thin slices corned beef
1 tbsp. extra virgin olive oil
¼ cup strained sauerkraut
2 slices Swiss cheese
2 slices rye bread
1-2 tsp. unsalted butter


¼ cup mayo (I use Hellmann’s)
¼ cup ketchup
¼ cup chopped red onions
¼ cup prepared horseradish
¼ cup sweet relish
1-2 tsp. sea salt
½ – 1 tsp. ground black pepper


  1. Pre-heat oven to broil on high
  2. Add extra virgin olive oil to large sauce pan over medium heat, add corned beef to pan and cook for 2-4 minutes
  3. Butter rye bread on top and bottom of each piece and pile the cooked corned beef on one of the slices of bread, top with sauerkraut and Swiss cheese, close sandwich with 2nd slice of bread and place on a parchment paper or foil lined baking pan and put in oven to broil for 2-4 minutes or until bread is toasted and cheese is melted (don’t let bread burn, watch it)
  4. NOW LET’S MAKE THE REUBEN SAUCE – Add the mayo, ketchup, red onions, prepared horseradish, sweet relish, sea salt and ground black pepper to a bowl and whisk together until fully incorporated
  5. Remove Reuben from the oven, carefully lift top piece of bread (don’t burn your fingers) and add a healthy portion of Reuben sauce to the sandwich and then place top piece of bread back on sandwich

TIPS:  This recipe makes 1 sandwich, increase ingredients to make more
Serve with a salad, fries or chips and a pickle

Utokia ~
Sizzle Sizzle Baby

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