Classic Reuben Sandwich (Print version)

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

# What You'll Need:

→ 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

# How to Make It:

01 - Arrange rye bread slices on a clean surface and spread 1 tablespoon of Russian dressing on one side of each slice.
02 - Place a slice of Swiss cheese on two bread slices, then layer half the corned beef and half the sauerkraut, topping with another slice of Swiss cheese.
03 - Cover each layered slice with the remaining bread slices, dressing side down, forming two complete sandwiches.
04 - Evenly spread softened butter on the outside surfaces of both the top and bottom of each sandwich.
05 - Preheat a large skillet or griddle over medium heat. Cook sandwiches for 3 to 4 minutes per side, pressing gently, until bread is golden and cheese melts.
06 - Remove sandwiches from heat, allow to rest one minute, then slice in half and serve warm.

# Expert Tips:

01 -
  • The cheese melts into every crevice while the bread crisps up beautifully in butter.
  • Its fast enough for a weeknight but feels indulgent enough for a weekend lunch.
  • You control the sauerkraut level, the meat thickness, and how much dressing soaks into each bite.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, so keep it at medium and be patient.
  • Squeezing the sauerkraut dry is the difference between a crispy sandwich and a soggy one.
  • Softening the butter first prevents you from tearing the bread when you spread it.
03 -
  • Press the sandwich gently with your spatula while it cooks to help the layers meld together and the cheese melt faster.
  • If you want extra flavor, toast the sauerkraut in a dry pan for a few minutes before assembling to deepen its tanginess.
  • Swap Russian dressing for Thousand Island if that's what you have, the difference is subtle and both work beautifully.
Go back