Classic Reuben Grilled Cheese
Buttery-toasted rye bread, piled with warm corned beef, melty Swiss, and tangy sauerkraut. A deli counter favorite ready in 10 minutes, no extra gear needed.
- Total time
- 10 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 4 slices bread (rye or pumpernickel)
- ½ pound corned beef (deli sliced)
- ½ cup sauerkraut
- 4 slices Swiss cheese (sliced)
Instructions
- 1
Drain sauerkraut in a fine mesh sieve, pressing gently to remove excess liquid.
- 2
Heat 1 tbsp oil in a skillet over medium-high until shimmering, about 1 minute.
- 3
Build each sandwich: bread slice, corned beef, sauerkraut, cheese, bread. Butter the outside of both slices.
- 4
Place sandwiches in the skillet and cook until the bottom is golden brown and crispy, 2–3 minutes.
- 5
Flip and cook until the second side is golden and the cheese melts, another 2–3 minutes.
- 6
Remove from heat and let rest 1 minute before serving.
Tools you’ll need
- fine mesh sieve
- 12-inch skillet
- spatula
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