Description
Craft a classic, flavorful, and satisfying Reuben sandwich with this straightforward recipe. Enjoy crispy rye bread, tender corned beef, tangy sauerkraut, and gooey Swiss cheese in every bite.
Ingredients
- 2 slices rye bread (seeded or seedless)
- 1–2 tbsp unsalted butter, softened
- 3–4 oz cooked corned beef, thinly sliced or shredded
- 1/4 cup sauerkraut, thoroughly drained
- 2 slices Swiss cheese
- 1–2 tbsp Russian or Thousand Island dressing
- Optional: Dill pickle spears, spicy brown mustard for serving
Instructions
- Prepare Ingredients: Gather all ingredients. Ensure corned beef is at room temperature and sauerkraut is thoroughly drained.
- Assemble Sandwich: Butter one side of each rye bread slice. On the unbuttered side of one slice, spread dressing. Layer corned beef, then sauerkraut, then Swiss cheese. Top with the second slice of rye bread, buttered side out.
- Grill to Perfection: Heat a skillet or griddle over medium heat. Place sandwich in the pan and grill for 3-5 minutes per side, until golden brown and crispy.
- Melt Cheese: During the last minute, lightly press the sandwich with a spatula. For extra melt, cover the skillet briefly.
- Serve: Remove from skillet, slice diagonally, and serve immediately with optional pickles and mustard.
- Prep Time: 10 mins
- Cook Time: 10 mins