Description
A classic American deli favorite, the Reuben Sandwich features tender corned beef, tangy sauerkraut, melted Swiss cheese, and creamy Russian or Thousand Island dressing, all grilled to perfection between slices of buttery rye bread. This hearty grilled sandwich is perfect for a satisfying lunch or dinner.
Ingredients
Scale
Bread and Butter
- 8 slices rye bread
- 4 tablespoons unsalted butter, softened
Sandwich Filling
- 1/2 cup Russian or Thousand Island dressing
- 8 slices Swiss cheese
- 1 pound sliced corned beef
- 1 cup sauerkraut, drained and squeezed dry
Instructions
- Prepare the bread: Spread softened butter evenly on one side of each slice of rye bread. Lay four slices butter-side down on a clean work surface to assemble the sandwiches.
- Add dressing: Spread a generous layer of Russian or Thousand Island dressing on the inside (non-buttered) side of each bread slice laid down.
- Layer the fillings: On each slice with dressing, place one slice of Swiss cheese, followed by a portion of the sliced corned beef, then the drained sauerkraut, and top with another slice of Swiss cheese.
- Complete the sandwich: Place the remaining four slices of bread on top of each sandwich, butter side facing up to ensure a golden crust when grilled.
- Cook the sandwiches: Heat a large skillet or griddle over medium heat. Place the sandwiches in the pan and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese has melted.
- Serve: Remove the sandwiches from the skillet, slice in half if desired, and serve hot alongside your favorite pickles or chips for a classic deli experience.
Notes
- Ensure the sauerkraut is well drained and squeezed dry to prevent soggy sandwiches.
- Russian and Thousand Island dressings are interchangeable depending on your taste preference.
- Serve with pickles or chips to complete the traditional deli meal.
