Classic Reuben Sandwich (Print Version)

Hearty sandwich with corned beef, sauerkraut, Swiss cheese, and tangy dressing grilled on rye bread.

# Ingredient List:

→ Bread & Cheese

01 - 4 slices rye bread
02 - 4 slices Swiss cheese

→ Meat

03 - 7 ounces corned beef, thinly sliced

→ Vegetables

04 - 1 cup sauerkraut, well drained

→ Dressing

05 - 4 tablespoons Russian dressing

→ For Grilling

06 - 2 tablespoons unsalted butter, softened

# Cooking Directions:

01 - Arrange rye bread slices on a clean surface. Spread 1 tablespoon of Russian dressing on one side of each slice.
02 - On two bread slices, place a slice of Swiss cheese, then half of the sliced corned beef, followed by half the sauerkraut, and top with another slice of Swiss cheese.
03 - Cover the assembled layers with the remaining bread slices, dressing side down, creating two sandwiches.
04 - Evenly spread softened butter on the exterior sides of both sandwiches.
05 - Preheat a large skillet or griddle over medium heat. Place sandwiches on the skillet and cook for 3 to 4 minutes per side, pressing gently until the bread is golden and cheese is melted.
06 - Remove sandwiches from heat and let rest for 1 minute. Slice each sandwich in half and serve warm.

# Expert Suggestions:

01 -
  • The way the tangy sauerkraut cuts through the rich corned beef is pure magic
  • Melting Swiss cheese into Russian dressing creates this incredible creamy sauce that seeps into every bite
  • Its the kind of sandwich that feels like a hug from someone who really knows you
02 -
  • Drain your sauerkraut really well, I learned this after one too many damp sandwiches
  • Medium heat is your friend, high heat burns the bread before the cheese melts
  • Press gently while cooking, not too hard or youll squeeze out all the good stuff
03 -
  • Use a cast iron skillet if you have one, the heat distribution makes for superior toasting
  • Let your corned beef come to room temperature before assembling, it heats more evenly
Go Back