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Culinary Home > Ready Recipes > Traditional Reuben
Signature Dish
Traditional Reuben Download Oven Image Download Image for your Oven

Traditional Reuben

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Recipe Overview
Time  45 sec Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature275°C Temperature527°F
Time  40 sec Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature275°C Temperature527°F
Time  1 min 20 sec Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature275°C Temperature527°F
Time  1 min 20 sec Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature260°C Temperature500°F
Time  45 sec Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature275°C Temperature527°F
Time  1 min 20 sec Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature275°C Temperature527°F
Time  1 min 20 sec Serving Size1 Portion Starting State
Chilled, 
Cook from scratch
(Preparation needed)
 Temperature260°C Temperature500°F
Recommended Accessories: Non-stick cooking liner (Natural) (32Z4088)
Recommended Accessories: Non-stick cooking liner (Natural) (32Z4088)
Recommended Accessories: Non-stick cooking liner (Natural) (32Z4088)
Recommended Accessories: Non-stick cooking liner (Natural) (32Z4088)
Recommended Accessories: Non-stick cooking liner (Natural) (32Z4088)
Recommended Accessories: Non-stick cooking liner (Natural) (32Z4088)
Recommended Accessories: Non-stick cooking liner (Natural) (32Z4088)
Oven Profile
Stage 1 instruction: Place the butter side down on the liner
Stage 1 Time 45 sec Fan 65% Microwave 70%
Stage 1 instruction: Place the butter side down on the liner
Stage 1 Time 40 sec Fan 65% Microwave 70%
Stage 1 instruction: Place the buttered side down on the liner
Stage 1 Time 1 min 20 sec Fan 45% Microwave 60%
Stage 1 instruction: Place the buttered side down on the liner
Stage 1 Time 1 min 20 sec Fan 45% Microwave 60%
Stage 1 instruction: Place the butter side down on the liner
Stage 1 Time 45 sec Fan 65% Microwave 70%
Stage 1 instruction: Place the buttered side down on the liner
Stage 1 Time 1 min 20 sec Fan 45% Microwave 60%
Stage 1 instruction: Place the buttered side down on the liner
Stage 1 Time 1 min 20 sec Fan 45% Microwave 60%
Ingredients:
120 g 4.23 oz/wt Corned silverside or smoked pastrami finely sliced
1 slice 1 slice Fresh Rye bread or sourdough
2-4 slice 2-4 slice Jarslberg or swiss style cheese
1 cup 1 UScup Sauerkraut
Few slice Few slice Polish pickles
1 tsp 1 tsp Butter
2 tbs 2 tbs Russian dressing
120 g 4.23 oz/wt Corned silverside or smoked pastrami finely sliced
1 slice 1 slice Fresh Rye bread or sourdough
2-4 slice 2-4 slice Jarslberg or swiss style cheese
1 cup 1 UScup Sauerkraut
Few slice Few slice Polish pickles
1 tsp 1 tsp Butter
2 tbs 2 tbs Russian dressing
120 g 4.23 oz/wt Corned silverside or smoked pastrami finely sliced
1 slice 1 slice Fresh Rye bread or sourdough
2-4 slice 2-4 slice Jarslberg or swiss style cheese
1 cup 1 UScup Sauerkraut
Few slice Few slice Polish pickles
1 tsp 1 tsp Butter
2 tbs 2 tbs Russian dressing
120 g 4.23 oz/wt Corned silverside or smoked pastrami finely sliced
1 slice 1 slice Fresh Rye bread or sourdough
2-4 slice 2-4 slice Jarslberg or swiss style cheese
1 cup 1 UScup Sauerkraut
Few slice Few slice Polish pickles
1 tsp 1 tsp Butter
2 tbs 2 tbs Russian dressing
120 g 4.23 oz/wt Corned silverside or smoked pastrami finely sliced
1 slice 1 slice Fresh Rye bread or sourdough
2-4 slice 2-4 slice Jarslberg or swiss style cheese
1 cup 1 UScup Sauerkraut
Few slice Few slice Polish pickles
1 tsp 1 tsp Butter
2 tbs 2 tbs Russian dressing
120 g 4.23 oz/wt Corned silverside or smoked pastrami finely sliced
1 slice 1 slice Fresh Rye bread or sourdough
2-4 slice 2-4 slice Jarslberg or swiss style cheese
1 cup 1 UScup Sauerkraut
Few slice Few slice Polish pickles
1 tsp 1 tsp Butter
2 tbs 2 tbs Russian dressing
120 g 4.23 oz/wt Corned silverside or smoked pastrami finely sliced
1 slice 1 slice Fresh Rye bread or sourdough
2-4 slice 2-4 slice Jarslberg or swiss style cheese
1 cup 1 UScup Sauerkraut
Few slice Few slice Polish pickles
1 tsp 1 tsp Butter
2 tbs 2 tbs Russian dressing
Preparation:
  1. Start by making the russian dressing: Combine 150–200ml of whole egg mayonnaise with 1 teaspoon each of garlic powder, onion powder, paprika, and horseradish cream. Add 2 tablespoons of tomato sauce or ketchup, 2 teaspoons of Worcestershire sauce, 8 drops of Tabasco, and 1 teaspoon of Frank’s hot sauce. Stir in 2 teaspoons of freshly squeezed lemon juice, a small amount of finely chopped fresh dill, and 1 teaspoon of optional extra chilli sauce or sambal. Season with salt and pepper to taste, then mix everything well until smooth. Chill before serving.
  2. Squeeze any liquid from the sauerkraut and set aside.
  3. Continue to butter 2 slices of bread.
  4. Start building your sandwhich on one slice of bread. Add 1-2 slices of cheese on top of the buttered bread (both sides) this will help to keep the sandwhich dry while on display.
  5. Add you sliced meat 1-2 inches thick or desired amount, sliced pickles, and sauerkraut.
  6. Place the remaining slice of bread on top of the assembled side.
  7. Butter the bottom of the sandwhich and place down on the natural matt.
  8. Cook as per the oven profile. Lastly, add your Russian Dressing after the cook, cut in half and serve.
  1. Start by making the russian dressing: Combine 150–200ml of whole egg mayonnaise with 1 teaspoon each of garlic powder, onion powder, paprika, and horseradish cream. Add 2 tablespoons of tomato sauce or ketchup, 2 teaspoons of Worcestershire sauce, 8 drops of Tabasco, and 1 teaspoon of Frank’s hot sauce. Stir in 2 teaspoons of freshly squeezed lemon juice, a small amount of finely chopped fresh dill, and 1 teaspoon of optional extra chilli sauce or sambal. Season with salt and pepper to taste, then mix everything well until smooth. Chill before serving.
  2. Squeeze any liquid from the sauerkraut and set aside.
  3. Continue to butter 2 slices of bread.
  4. Start building your sandwhich on one slice of bread. Add 1-2 slices of cheese on top of the buttered bread (both sides) this will help to keep the sandwhich dry while on display.
  5. Add you sliced meat 1-2 inches thick or desired amount, sliced pickles, and sauerkraut.
  6. Place the remaining slice of bread on top of the assembled side.
  7. Butter the bottom of the sandwhich and place down on the natural matt.
  8. Cook as per the oven profile. Lastly, add your Russian Dressing after the cook, cut in half and serve.
  1. Start by making the russian dressing: Combine 150–200ml of whole egg mayonnaise with 1 teaspoon each of garlic powder, onion powder, paprika, and horseradish cream. Add 2 tablespoons of tomato sauce or ketchup, 2 teaspoons of Worcestershire sauce, 8 drops of Tabasco, and 1 teaspoon of Frank’s hot sauce. Stir in 2 teaspoons of freshly squeezed lemon juice, a small amount of finely chopped fresh dill, and 1 teaspoon of optional extra chilli sauce or sambal. Season with salt and pepper to taste, then mix everything well until smooth. Chill before serving.
  2. Squeeze any liquid from the sauerkraut and set aside.
  3. Continue to butter 2 slices of bread.
  4. Start building your sandwhich on one slice of bread. Add 1-2 slices of cheese on top of the buttered bread (both sides) this will help to keep the sandwhich dry while on display.
  5. Add you sliced meat 1-2 inches thick or desired amount, sliced pickles, and sauerkraut.
  6. Place the remaining slice of bread on top of the assembled side.
  7. Butter the bottom of the sandwhich and place down on the natural matt.
  8. Cook as per the oven profile. Lastly, add your Russian Dressing after the cook, cut in half and serve.
  1. Start by making the russian dressing: Combine 150–200ml of whole egg mayonnaise with 1 teaspoon each of garlic powder, onion powder, paprika, and horseradish cream. Add 2 tablespoons of tomato sauce or ketchup, 2 teaspoons of Worcestershire sauce, 8 drops of Tabasco, and 1 teaspoon of Frank’s hot sauce. Stir in 2 teaspoons of freshly squeezed lemon juice, a small amount of finely chopped fresh dill, and 1 teaspoon of optional extra chilli sauce or sambal. Season with salt and pepper to taste, then mix everything well until smooth. Chill before serving.
  2. Squeeze any liquid from the sauerkraut and set aside.
  3. Continue to butter 2 slices of bread.
  4. Start building your sandwhich on one slice of bread. Add 1-2 slices of cheese on top of the buttered bread (both sides) this will help to keep the sandwhich dry while on display.
  5. Add you sliced meat 1-2 inches thick or desired amount, sliced pickles, and sauerkraut.
  6. Place the remaining slice of bread on top of the assembled side.
  7. Butter the bottom of the sandwhich and place down on the natural matt.
  8. Cook as per the oven profile. Lastly, add your Russian Dressing after the cook, cut in half and serve.
  1. Start by making the russian dressing: Combine 150–200ml of whole egg mayonnaise with 1 teaspoon each of garlic powder, onion powder, paprika, and horseradish cream. Add 2 tablespoons of tomato sauce or ketchup, 2 teaspoons of Worcestershire sauce, 8 drops of Tabasco, and 1 teaspoon of Frank’s hot sauce. Stir in 2 teaspoons of freshly squeezed lemon juice, a small amount of finely chopped fresh dill, and 1 teaspoon of optional extra chilli sauce or sambal. Season with salt and pepper to taste, then mix everything well until smooth. Chill before serving.
  2. Squeeze any liquid from the sauerkraut and set aside.
  3. Continue to butter 2 slices of bread.
  4. Start building your sandwhich on one slice of bread. Add 1-2 slices of cheese on top of the buttered bread (both sides) this will help to keep the sandwhich dry while on display.
  5. Add you sliced meat 1-2 inches thick or desired amount, sliced pickles, and sauerkraut.
  6. Place the remaining slice of bread on top of the assembled side.
  7. Butter the bottom of the sandwhich and place down on the natural matt.
  8. Cook as per the oven profile. Lastly, add your Russian Dressing after the cook, cut in half and serve.
  1. Start by making the russian dressing: Combine 150–200ml of whole egg mayonnaise with 1 teaspoon each of garlic powder, onion powder, paprika, and horseradish cream. Add 2 tablespoons of tomato sauce or ketchup, 2 teaspoons of Worcestershire sauce, 8 drops of Tabasco, and 1 teaspoon of Frank’s hot sauce. Stir in 2 teaspoons of freshly squeezed lemon juice, a small amount of finely chopped fresh dill, and 1 teaspoon of optional extra chilli sauce or sambal. Season with salt and pepper to taste, then mix everything well until smooth. Chill before serving.
  2. Squeeze any liquid from the sauerkraut and set aside.
  3. Continue to butter 2 slices of bread.
  4. Start building your sandwhich on one slice of bread. Add 1-2 slices of cheese on top of the buttered bread (both sides) this will help to keep the sandwhich dry while on display.
  5. Add you sliced meat 1-2 inches thick or desired amount, sliced pickles, and sauerkraut.
  6. Place the remaining slice of bread on top of the assembled side.
  7. Butter the bottom of the sandwhich and place down on the natural matt.
  8. Cook as per the oven profile. Lastly, add your Russian Dressing after the cook, cut in half and serve.
  1. Start by making the russian dressing: Combine 150–200ml of whole egg mayonnaise with 1 teaspoon each of garlic powder, onion powder, paprika, and horseradish cream. Add 2 tablespoons of tomato sauce or ketchup, 2 teaspoons of Worcestershire sauce, 8 drops of Tabasco, and 1 teaspoon of Frank’s hot sauce. Stir in 2 teaspoons of freshly squeezed lemon juice, a small amount of finely chopped fresh dill, and 1 teaspoon of optional extra chilli sauce or sambal. Season with salt and pepper to taste, then mix everything well until smooth. Chill before serving.
  2. Squeeze any liquid from the sauerkraut and set aside.
  3. Continue to butter 2 slices of bread.
  4. Start building your sandwhich on one slice of bread. Add 1-2 slices of cheese on top of the buttered bread (both sides) this will help to keep the sandwhich dry while on display.
  5. Add you sliced meat 1-2 inches thick or desired amount, sliced pickles, and sauerkraut.
  6. Place the remaining slice of bread on top of the assembled side.
  7. Butter the bottom of the sandwhich and place down on the natural matt.
  8. Cook as per the oven profile. Lastly, add your Russian Dressing after the cook, cut in half and serve.
Tips:
  1. For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
  2. To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
  3. Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Tips:
  1. For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
  2. To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
  3. Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Tips:
  1. For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
  2. To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
  3. Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Tips:
  1. For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
  2. To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
  3. Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Tips:
  1. For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
  2. To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
  3. Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Tips:
  1. For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
  2. To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
  3. Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
Tips:
  1. For more colour (browning), increase the fan speed. If you are already at 100% - increase the time, and decrease the microwave.
  2. To make the food hotter, increase internal temperature by adjusting the microwave power. If you are already at 100% - increase the time, and decrease the fan power.
  3. Use our genuine Merrychef accessories, that are certified food safe to help keep the ovens clear from food and grease, significantly reducing cleaning time. Visit the link here to see more Merrychef - Accessories
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See also
Goat Cheese Hot Brown
Goat Cheese Hot Brown
Roast Mediterranean Vegetables
Roast Mediterranean Vegetables
Focaccia bread
Focaccia bread
* All cooking times may vary depending on quality and quantity of food.