Classic Deli Reuben Melt
Take your lunch to legendary status with this Classic Deli Reuben Melt, a golden grilled rye sandwich stuffed with layers of tender corned beef, tangy sauerkraut, rich Gruyère, and a punchy homemade mayo dressing. It’s got the crunch, the melt, and the zing - everything a proper Reuben should deliver.
Switch in pastrami if that’s more your style, and get ready for a seriously satisfying deli-inspired bite.
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Nut-Free
15 mins
25 mins
Easy
4
Sugars
5g
Kcal
682
Fibre
7g
Fat
37g
Protein
36g
Saturates
17g
Salt
4.13g
Carbs
47g
Info
Cooking time:
Prep time:
15 mins
Nut-Free
Difficulty:
Serves:
25 mins
Easy
4
Info
~N/A~
Prep time:
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Sugars
5g
Fibre
7g
Protein
36g
Salt
4.13g
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Nut-Free
15 mins
25 mins
Easy
4
Sugars
~N/A~
Fibre
~N/A~
Protein
~N/A~
Salt
~N/A~
Info
Prep time:
~N/A~
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Kcal
~N/A~
Fat
~N/A~
Saturates
~N/A~
Carbs
~N/A~
Ingredients:
• 8 slices corned beef
• 100g gruyère, sliced
• 4 tbsp butter, softened
• 8 thick slices rye bread
• 75g white sauerkraut
For the mayonnaise:
• 100g mayonnaise
• 2 tbsp soured cream
• 1 small shallot, finely chopped
• 2 tbsp parsley, finely chopped
• 2 tbsp pickled cucumber relish
• ½ tbsp creamed horseradish
• ½ tbsp Worcestershire sauce
• 2 dashes hot sauce
• ½ lemon, juiced
Instructions:
1. In a bowl, mix together all the mayonnaise dressing ingredients except the lemon juice. Add lemon juice to taste, then season with salt and pepper. Set aside.
2. Heat your grill to high. Line a baking tray with parchment paper and layer the corned beef into four neat piles. Top each with Gruyère slices and grill until melted and bubbly.
3. Meanwhile, butter both sides of all eight rye bread slices. Toast them in a dry frying pan over medium heat until crisp and golden on both sides.
4. Spread the mayo generously on one side of each slice of toasted bread.
5. Assemble the sandwiches: layer the grilled cheese-topped beef and a spoonful of sauerkraut onto four slices of bread (mayo side up), then top with the remaining slices (mayo side down).
6. Secure with cocktail sticks, slice in half, and serve warm.
Healthy Swaps & Tips:
• Swap in pastrami or roast turkey for a leaner twist
• Use reduced-fat mayo and cheese to lighten it up
• Add fresh rocket for a peppery bite and extra greens
Storage & Meal Prep:
• Mayo dressing can be made 2–3 days ahead
• Sandwiches are best eaten fresh, but components can be prepped separately
• Reheat in a pan or sandwich press to restore the crunch
Ideal For:
• Fans of New York deli classics
• Those looking for a high-protein, indulgent lunch
• Great for hearty weekend brunches or lunchbox heroes