The Reuben on Abigail's Oven Jewish Rye

The Reuben on Abigail's Oven Jewish Rye

Abigail's Oven Jewish RyeA Reuben sandwich is a classic deli sandwich made with corned beef or pastrami, Swiss cheese, mustard sauerkraut, and Russian dressing on deli rye bread. And what better way to celebrate Rye Month than to make this classic sandwich on Abigail's Oven Jewish Rye.

Most often it is grilled until the cheese is melted and the bread is crispy. And since I just made my first batch of sauerkraut this season and have Russian dressing on hand, it's time to make this delicious sandwich. 

By the way, Abigail's Oven breads all begin with our San Francisco Starter. With that beginning, this loaf is made using spring water, whole dark rye flour (freshly milled in house), Artisan Bakers Craft 100% Organic Wheat Flour, organic whole wheat (freshly milled in house), blackstrap molasses, Himalayan pink salt, caraway seeds, and cacao powder. That makes this loaf a Mischbrot (combination bread), but impart both the visual and flavor profile of a genuine Jewish Deli Rye. And having lived in Germany I can attest to the perfect flavor profile of this loaf.

Reuben Ingredients
Mise en place for the Reuben Sandwich; gather all your ingredients before beginning

Here is our "Killer Sandwich" recipe for making the Reuben sandwich and Russian dressing:

Reuben on Rye

*Russian Dressing

This Reuben features corned beef or pastrami, Gruyère cheese for more flavor, mustard sauerkraut, and Russian dressing on our Jewish Rye bread. It is typically grilled or pan-fried until the cheese is melted and the bread is golden brown.

Here is our recipe for making this "Killer" Reuben sandwich:

Russian dressing is a creamy, slightly spicy, salmon-hued spread made from mayonnaise, ketchup, sour cream, prepared horseradish, and dill relish. It is a popular condiment for sandwiches, salads, and appetizers.

Here is our recipe for making this delectable dressing:


  • 2 slices of Abigail's Oven Jewish Rye bread
  • 1 tablespoon of Russian* dressing
  • 4 slices of corned beef or pastrami
  • 2 slices of mature Swiss cheese, (Gruyère cheese)
  • 1/2 cup of sauerkraut, well drained
  • 1 Tbsp brown mustard
  • 2 Tbsp butter for grilling or pan frying the sandwich


  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 1/4 cup sour cream
  • 1 tablespoon prepared horseradish
  • 1 tablespoon dill relish
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper 


  1. Spread the Russian dressing* on one slice of bread.
  2. Top with the corned beef, swiss cheese, and drained sauerkraut with mustard stirred into the kraut.
  3. Place the other slice of bread on top, Russian dressing-side down.
  4. Heat a pan or panini press to medium heat.
  5. Butter the outsides of the bread
  6. Place the sandwich in panini press or grill pan and cook for 3-4 minutes per side, or until the cheese is melted and the bread feels crisp and toasty.
  7. Serve hot.


  1. In a medium bowl, combine all of the ingredients.
  2. Stir until well combined.
  3. Taste and adjust seasonings as desired.
  4. Store in an airtight container in the refrigerator for up to 2 weeks.


Here are some tips for making a Reuben sandwich:

  • Use good quality rye bread like Abigail's Oven Jewish Rye.
  • Use a mature swiss cheese for the best flavor.
  • Drain the sauerkraut well to prevent the sandwich from becoming too soggy, but be sure to stir in brown mustard.
  • Cook the sandwich until the cheese is melted and the bread is golden brown.
  • Serve hot and enjoy!


  • Use good quality mayonnaise, ketchup, and sour cream for the best flavor.
  • Use fresh dill relish for the best flavor.
  • Add more horseradish if you want a spicier kick in the dressing.
  • Add less Worcestershire sauce if you don't want the dressing to be too salty.
  • Store Russian dressing in an airtight container in the refrigerator for up to 2 weeks.

Here are some variations on the Reuben sandwich:

  • You can add other ingredients to the sandwich, such as these types of cheese, such as cheddar, provolone, or fontina.
  • You can also use different types of bread, such as pumpernickel, Rustic Wheat, our our Country Loaf
  • Grill the sandwich instead of pan-frying it.


  • You can add other choppen ingredients like pickles, onions, or carrots.
  • You can use light mayonnaise or vegan mayonnaise.
  • You can use different types of ketchup, such as sweet ketchup or spicy ketchup.
  • You can replace the sour cream with Greek yogurt or vegan sour cream.

No matter how you make it, this "Killer Reuben" sandwich is a delicious and satisfying lunch or evening meal. And that Russian dressing is a delicious and versatile condiment that can be enjoyed on other sandwiches, salads, and appetizers.


And remember, if you are looking for a place to get Abigail's Oven’s delicious sourdough bread, we are in more than 30 stores throughout Utah, at Farmers Markets in OgdenSLC DowntownMurraySo JordanDraperDaybreakProvo, and Spanish Fork. Or course, on weekdays you can always drop by The Store at the Bakery: Mon 12:00 PM-5:00 PM, Tue 9:00 AM-5:00 PM, and Wed-Fri 10:00 AM-5:00 PM, at 421 South 200 East in Spanish Fork, Utah. 


Darryl Alder

Author: Darryl Alder, blogs for Abigail’s Oven, The Voice of Scouting, The Boy Scout,, and His hobbies include gardening vegetables, annuals, and perennials; baking artisan sourdough bread; outdoor cooking, and Scouting. You can follow him on Facebook, Instagram, and Twitter.



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