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A perfectly grilled deli-style sandwich featuring savory corned beef, melty Swiss cheese, tangy sauerkraut, and creamy Russian dressing piled high on buttery toasted rye bread.
Ingredients
Main
- 4 slices Marble rye or dark rye bread — Cut 1/2-inch thick
- 0.5 lbs Deli corned beef — Thinly sliced
- 4 slices Swiss cheese — High-quality deli slice
- 0.5 cups Sauerkraut — Thoroughly drained and squeezed dry
- 0.25 cups Russian dressing — Thousand Island can be substituted
- 2 tablespoons Unsalted butter — Softened to room temperature
Instructions
-
Place the sauerkraut in a paper towel or clean kitchen towel and squeeze out as much liquid as possible. This prevents a soggy sandwich.
~2 minDry sauerkraut is the secret to a perfectly crisp Reuben. -
Butter one side of each slice of rye bread evenly right to the edges.
~2 min -
Place two slices of bread, butter-side down, on a cutting board. Spread a generous layer of Russian dressing on the face-up (unbuttered) sides.
~1 min -
Layer one slice of Swiss cheese on each piece of bread. Top with the sliced corned beef, dividing it evenly between the two sandwiches. Add the squeezed sauerkraut on top of the meat.
~2 minFolding the corned beef slices rather than laying them flat creates a fluffier, better-textured bite. -
Place the remaining slices of Swiss cheese over the sauerkraut. Spread dressing on the unbuttered side of the top bread slices, and place them on the sandwiches, butter-side facing up.
~1 min -
Heat a large skillet or griddle over medium-low heat. Place the sandwiches in the pan and cook until the bottom bread is deeply golden brown and crispy.
~5 minKeep the heat medium-low so the heat penetrates to melt the cheese without burning the bread. -
Carefully flip the sandwiches using a wide spatula. Cook the other side until golden brown and the cheese is completely melted. Remove from the pan, slice in half diagonally, and serve immediately.
~5 minIf the bread is browning too fast but the cheese isn't melted, cover the skillet with a lid for a minute.
Nutrition
Equipment
- Large skillet or griddle
- Spatula
- Paper towels
Tips & Storage
- For an extra warm center, briefly heat the corned beef in the skillet before assembling.
- Using Russian dressing instead of Thousand Island provides a slightly spicier, less sweet flavor authentic to NY delis.
- Weighing down the sandwich lightly with a heavy pan or bacon press can help crisp the bread and melt the cheese evenly.
- Storage: Reuben sandwiches are best eaten immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat or in an oven at 350°F (175°C) until warm and crispy. Avoid microwaving, as the bread will become soggy.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
