Classic Reuben Sandwich (Printable)

Grilled layers of corned beef, sauerkraut, Swiss cheese, and Russian dressing on rye bread.

# What You'll Need:

→ Bread & Cheese

01 - 4 slices rye bread
02 - 4 slices Swiss cheese

→ Meat

03 - 7 oz corned beef, thinly sliced

→ Vegetables

04 - 1 cup sauerkraut, well drained

→ Dressing

05 - 4 tbsp Russian dressing

→ For Grilling

06 - 2 tbsp unsalted butter, softened

# Directions:

01 - Lay out the rye bread slices on a work surface. Spread 1 tablespoon of Russian dressing on one side of each slice.
02 - On two of the slices, place a slice of Swiss cheese, followed by half the corned beef, half the sauerkraut, and another slice of Swiss cheese.
03 - Top each with the remaining bread slices, dressing side down, to form two sandwiches.
04 - Spread softened butter evenly on the outside of each sandwich, covering both top and bottom.
05 - Heat a large skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
06 - Remove from the skillet, let rest for 1 minute, then slice in half and serve warm.

# Expert Advice:

01 -
  • The way Russian dressing seeps into the rye bread creates these incredible flavor pockets that make every bite different
  • It takes just 20 minutes but tastes like something you would wait in line for at a legendary deli counter
02 -
  • Dry your sauerkraut thoroughly, or the steam will make your bread soggy and the sandwich will fall apart
  • Low and slow is better than high and fast, medium heat gives you that perfect crispy crust without burning the bread before the cheese melts
03 -
  • Toast your sauerkraut in a dry pan for 3 minutes before assembling to deepen its flavor and remove excess moisture
  • If the cheese is not melting but the bread is done, add a teaspoon of water to the pan and cover with a lid for 30 seconds
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