Description
A classic American Reuben Sandwich featuring layers of tender corned beef, Swiss cheese, sauerkraut, and tangy Russian dressing, all grilled to golden perfection on rye bread. This hearty sandwich is perfect for a satisfying lunch or dinner.
Ingredients
Scale
Bread and Cheese
- 8 slices rye bread
- 8 slices Swiss cheese
Meat and Vegetables
- 1 pound sliced corned beef
- 1 cup sauerkraut, drained and patted dry
Condiments and Fats
- ½ cup Russian or Thousand Island dressing
- 2 tablespoons unsalted butter, softened
Instructions
- Prepare the Bread: Lay out the rye bread slices on a flat surface and spread dressing evenly on one side of each slice to ensure every bite is flavorful.
- Assemble the Sandwiches: On half of the bread slices, layer Swiss cheese, then the sliced corned beef, and finally the well-drained sauerkraut. Top each with the remaining bread slices, dressing side down, to form complete sandwiches.
- Butter the Bread: Spread a thin layer of softened unsalted butter on the outside of each sandwich slice to help achieve a crispy, golden crust during cooking.
- Heat the Skillet: Place a skillet or griddle over medium heat until hot, prepping it for grilling the sandwiches.
- Cook the Sandwiches: Place the sandwiches onto the skillet and cook for 3 to 4 minutes per side. Press gently while cooking to meld the layers, until the bread is golden brown and the Swiss cheese melts beautifully.
- Serve Hot: Remove the sandwiches from the skillet, slice each in half, and serve immediately for the best taste and texture.
Notes
- Ensure the sauerkraut is well-drained and patted dry to prevent sogginess in the sandwich.
- Substitute pastrami for corned beef if you prefer a different flavor profile.
- For an extra crispy finish, consider using a panini press instead of a skillet.
