Classic Reuben Sandwich
A toasted deli classic with corned beef, sauerkraut, Swiss cheese, and tangy Russian dressing on rye. Griddled until the bread is golden and the cheese melts.
- Total time
- 15 min
- Servings
- 2
- Calories
- 595
- Protein
- 28g
comfortcasualamericanbeefcrispymeltylunchweeknight
Ingredients
- 4 slices rye bread
- 6 oz corned beef, sliced
- ½ cup sauerkraut, drained
- 4 slices Swiss cheese
- 3 tbsp Russian dressing
- 2 tbsp butter
Instructions
- 1
Spread Russian dressing on two slices of rye. Layer corned beef, sauerkraut, and cheese on each.
- 2
Top each with a second bread slice, dressing-side down.
- 3
Heat a skillet over medium. Butter the outside of both sandwiches generously on both sides.
- 4
Place sandwiches in the skillet. Cook 3–4 minutes until the bread is golden brown and crispy.
- 5
Flip carefully. Cook the other side 3–4 minutes until golden and cheese melts inside.
- 6
Slice in half diagonally. Serve hot.
Tools you’ll need
- 10-inch skillet or griddle
- spatula
- knife
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