Classic Reuben Sandwich
This Classic Reuben Sandwich is a flavor-packed deli legend with tender corned beef, melted Swiss cheese, tangy sauerkraut, and your choice of spicy Russian or sweet Thousand Island dressing.
Servings: 4 servings
Ingredients
- 8 slices rye bread quality with firm crust
- 1 pound corned beef sliced, fresh and tender
- 1 cup sauerkraut well drained
- 8 slices Swiss cheese
- 4 tablespoons unsalted butter softened to room temperature
- 1/2 cup Russian or Thousand Island dressing homemade or store-bought
Instructions
- Drain the sauerkraut thoroughly by pressing it between paper towels or using a fine mesh sieve to remove excess moisture.
- Spread a thin, even layer of softened unsalted butter on one side of each slice of rye bread; this will be the exterior side for crisping.
- On the unbuttered side of four slices, spread 2 tablespoons of your choice of dressing—either Russian or Thousand Island.
- Layer sliced corned beef evenly over the dressing, followed by the drained sauerkraut, then two slices of Swiss cheese on each sandwich.
- Top each sandwich with the remaining slices of bread, buttered side facing out, and press gently to compact the layers.
- Heat a non-stick skillet or griddle over medium heat. Cook sandwiches for 4 to 5 minutes per side until golden brown and cheese is melted, flipping carefully with a spatula.
- Remove sandwiches from the pan, let rest for a minute, then cut in half diagonally and serve immediately.
Equipment
- Non-stick skillet or griddle
- Spatula
- Paper Towels
- Butter Knife
- Plate and cutting board
Notes
- Ensure sauerkraut is thoroughly drained to avoid sogginess.
- Use room temperature butter for easier spreading and a crisp crust.
- Press sandwiches gently during cooking to meld flavors and melt cheese evenly.
- Substitute corned beef with pastrami, turkey, or chicken for variations.
- Assemble ahead and refrigerate unbuttered for up to 4 hours; reheat gently to maintain texture.