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

# How to Make It:

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 surfaces.
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.

# Additional Tips::

01 -
  • The way the Swiss cheese gets all gooey and holds everything together while the rye bread turns perfectly golden and crisp
  • That incredible tangy creamy crunch combo that hits every craving at once
  • Ready in 20 minutes but tastes like you waited in line at a legendary deli for it
02 -
  • Dont rush the draining step with your sauerkraut, wet bread is the difference between a great Reuben and a sad one
  • Medium heat might feel slow but going too high burns the bread before the cheese melts, and nobody wants that tragedy
  • Letting the sandwich rest for just one minute after cooking makes slicing so much cleaner, learn from my messy first attempts
03 -
  • Toasting your sauerkraut in a dry pan for 3 minutes before assembling adds this incredible depth and removes some raw tang
  • If your corned beef is thick cut, briefly warm it in the pan before building to ensure everything melts properly
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