Classic Reuben Sandwich Recipe
The Reuben sandwich is a timeless deli favorite made with corned beef, Swiss cheese, sauerkraut, and tangy Russian dressing, all grilled to perfection on rye bread.
Ingredients (Makes 2 sandwiches)
- 4 slices rye bread
- 4–6 slices corned beef (about 6 oz)
- 2 slices Swiss cheese
- 1/2 cup sauerkraut, well-drained
- 2 tablespoons Russian dressing (or Thousand Island dressing)
- 2 tablespoons unsalted butter, softened
Instructions
- Prepare the Ingredients:
- Drain the sauerkraut thoroughly, pressing out any excess liquid to prevent the sandwich from becoming soggy.
- Assemble the Sandwiches:
- Spread a thin layer of Russian dressing on one side of each slice of rye bread.
- On two slices, layer corned beef, sauerkraut, and Swiss cheese. Top each with the remaining bread slices, dressing-side down.
- Butter the Bread:
- Spread a thin, even layer of softened butter on the outside of each sandwich.
- Grill the Sandwiches:
- Heat a skillet or griddle over medium heat. Place the sandwiches on the skillet, buttered side down.
- Cook for 3–4 minutes on one side, pressing gently with a spatula, until the bread is golden brown and crispy.
- Flip the sandwiches carefully and cook for another 3–4 minutes until the other side is golden brown and the cheese is melted.
- Serve:
- Remove from the skillet and let the sandwiches cool slightly before slicing in half. Serve warm with pickles or chips on the side.
Tips:
- For a crispier sandwich, use a cast-iron skillet or panini press.
- If corned beef isn’t available, pastrami is a delicious alternative.
Enjoy this hearty and flavorful Reuben sandwich! 🥪
