Classic Reuben Sandwich (Print version)

Savory corned beef, sauerkraut, Swiss cheese, and Russian dressing grilled on rye bread.

# 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

# Cooking Steps:

01 - Lay out the rye bread slices on a work surface. Spread 1 tablespoon of Russian dressing on one side of each slice.
02 - On two of the slices, place a slice of Swiss cheese, followed by half the corned beef, half the sauerkraut, and another slice of Swiss cheese.
03 - Top each with the remaining bread slices, dressing side down, to form two sandwiches.
04 - Spread softened butter evenly on the outside of each sandwich, covering both top and bottom.
05 - Heat a large skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
06 - Remove from the skillet, let rest for 1 minute, then slice in half and serve warm.

# Expert Advice:

01 -
  • That moment when the Swiss cheese oozes out and gets crispy on the skillet is pure magic
  • Its deli quality comfort food that comes together faster than you can decide what to order for takeout
02 -
  • Medium low heat is your friend, high heat burns the bread before the cheese has time to melt properly
  • I learned the hard way that overstuffed sandwiches are impossible to flip without disaster
03 -
  • A cast iron skillet gives you the most even browning and that pressed diner style result
  • Place a lightweight pan on top of the sandwiches while grilling for that authentic deli pressed effect
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