Rueben Sandwich

Reuben Sandwich

It's big, it's bold, & it's beautiful. Sauerkraut, chilli sauce, & horseradish are friends of corned beef in this Reuben sandwich that is sure to satisfy.
  • Prep

    10 Minutes

  • Cook time

    10 Minutes


  • 2 tablespoons Hellmann's Real Mayonnaise
  • 1 tablespoon chilli sauce
  • 1 tablespoon sour cream
  • 1/2 tablespoon chopped parsley
  • 1/2 tablespoon chopped chives
  • 1/2 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon horseradish sauce
  • 280 g corned beef slices
  • 12 slices farmhouse white bread
  • 1 cup well-drained sauerkraut
  • 6 slices Swiss cheese


  1. In a small bowl make the Russian Dressing by combining 1 tablespoon Hellmann’s Real Mayonnaise, chilli sauce, sour cream, parsley, chives, lemon juice, Worcestershire Sauce and fresh horseradish.

  2. Lay 6 bread slices on a large breadboard and spread some of the Russian dressing mixture over bread. Divide corned beef amongst bread then top with sauerkraut and Swiss cheese. Brush cheese with remaining Russian dressing mixture and then top each with the remaining bread slices.

  3. Spread the outside of the bread slices, both sides, with the remaining Hellmann's Real Mayonnaise. Heat sandwiches, in batches, in a preheated hot frying pan for 4-5 minutes each side or until golden and toasted. Serve.