Name: Reuben Sandwich Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 8 slices rye bread; 1/2 cup Russian or Thousand Island dressing; 8 slices Swiss cheese; 1 pound corned beef, thinly sliced; 1 cup sauerkraut, drained and squeezed dry; 2 tablespoons unsalted butter, softened

Description

This classic Reuben Sandwich features layers of thinly sliced corned beef, Swiss cheese, and tangy sauerkraut, all sandwiched between rye bread spread with Russian or Thousand Island dressing. Grilled to perfection on a skillet, it’s golden, melty, and packed with deli-style flavors that make it a beloved American main course.

Ingredients

Scale

Bread & Spread

8 slices rye bread
1/2 cup Russian or Thousand Island dressing

Sandwich Filling

8 slices Swiss cheese
1 pound corned beef, thinly sliced
1 cup sauerkraut, drained and squeezed dry

For Grilling

2 tablespoons unsalted butter, softened

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Instructions

Prepare Bread and Spread: Lay out the rye bread slices on a clean surface. Spread Russian or Thousand Island dressing evenly on each slice of bread to add moisture and flavor.
Assemble Sandwiches: On four of the bread slices, layer one slice of Swiss cheese, followed by a generous amount of thinly sliced corned beef, approximately 1/4 cup of well-drained sauerkraut, and top with another slice of Swiss cheese. These layers add rich, savory, and tangy flavors.
Form Sandwiches: Place the remaining four bread slices atop the fillings, dressing side down, to complete each sandwich.
Butter the Bread: Spread softened unsalted butter on the outside of each sandwich, coating both the top and bottom slices. This helps achieve a crispy, golden-brown crust while grilling.
Heat Skillet: Preheat a skillet or griddle over medium heat until hot enough for grilling the sandwiches.
Grill the Sandwiches: Place the sandwiches on the skillet and grill for about 3 to 4 minutes on each side. Press slightly with a spatula to ensure even cooking and melting of the cheese. Grill until the bread is golden brown and the cheese has fully melted.
Serve: Remove sandwiches from the skillet, slice each in half, and serve hot for the best taste and texture.

Notes

Substitute pastrami for corned beef to create a flavorful variation.
To avoid soggy sandwiches, ensure sauerkraut is thoroughly drained and squeezed dry before assembling.
Serve with classic deli sides such as pickles and potato chips for a complete meal.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: American