Classic Reuben Sandwich (Printable version)

Savory corned beef, sauerkraut, Swiss cheese and Russian dressing stacked on rye bread and grilled to golden perfection.

# What You'll Need:

→ Bread & Cheese

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

→ Meat

03 - 7 oz corned beef, thinly sliced

→ Vegetables

04 - 1 cup sauerkraut, well drained

→ Dressing

05 - 4 tbsp Russian dressing

→ For Grilling

06 - 2 tbsp unsalted butter, softened

# How to Prepare:

01 - Lay out the rye bread slices on a clean work surface. Spread 1 tablespoon of Russian dressing evenly on one side of each slice.
02 - On two of the dressed bread slices, arrange a slice of Swiss cheese, followed by half the corned beef, half the drained sauerkraut, and top with another Swiss cheese slice.
03 - Complete each sandwich by placing the remaining bread slices on top, dressing side facing down, to form two closed sandwiches.
04 - Spread softened butter evenly across the outside surface of each sandwich, coating both the top and bottom bread slices completely.
05 - Heat a large skillet or griddle over medium heat. Place sandwiches in the pan and cook for 3-4 minutes per side, pressing gently with a spatula, until bread turns golden brown and cheese melts completely.
06 - Remove sandwiches from skillet and let rest for 1 minute. Slice each sandwich in half diagonally and serve immediately while warm.

# Expert Tips:

01 -
  • The contrast between warm crunchy bread and that creamy tangy filling is honestly addictive
  • It comes together in under 20 minutes but tastes like something from a proper deli
02 -
  • Draining the sauerkraut is the step most people skip and it makes the difference between a soggy sandwich and a great one
  • Medium low heat is better than high you want the cheese to melt before the bread burns
03 -
  • Buy corned beef from the deli counter instead of prepackaged it makes a huge difference
  • Let the assembled sandwiches sit for 5 minutes before grilling so the bread absorbs the dressing slightly
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