Reuben Sandwich
Savor the classic Reuben sandwich made with corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread. A deli favorite with bold, tangy flavor and crispy perfection.
Ingredients
- 2 slices rye bread
- 4–6 oz corned beef (thinly sliced)
- 2 slices Swiss cheese
- ¼ cup sauerkraut (drained well)
- 1–2 tbsp Russian or Thousand Island dressing
- 1 tbsp butter (softened)
Instructions
Butter The Bread:
- Spread a thin layer of butter on one side of each bread slice (this will be the outside for grilling).
Assemble The Sandwich:
- Lay one slice, butter-side down, on a skillet or plate.
- Spread dressing on the unbuttered side.
- Layer with:
- 1 slice Swiss cheese
- Corned beef
- Sauerkraut
- Another slice of Swiss cheese (optional for extra melt)
- Top with the second slice of bread, butter-side up.
Grill The Sandwich:
- Heat a skillet or griddle over medium heat.
- Place the sandwich on the skillet and cook for 3–5 minutes per side, pressing gently with a spatula, until the bread is golden and crisp, and the cheese is melted.
Serve:
- Remove from the skillet, let rest for 1 minute, then cut in half.
- Serve hot, with extra dressing or pickles on the side if desired.