Classic Reuben Sandwich
A towering deli classic: rye bread stacked with corned beef, Swiss cheese, sauerkraut, and tangy Russian dressing, then griddled until golden and crispy. Serve with pickles and fries.
- Total time
- 15 min
- Servings
- 2
- Calories
- 687
- Protein
- 38g
Ingredients
- ½ lb corned beef, sliced thin
- 4 slices Swiss cheese slices
- ¾ cup sauerkraut, drained
- 4 slices rye bread
- 4 tbsp Russian dressing
- 2 tbsp butter, softened
- 1 pinch salt and pepper to taste
Instructions
- 1
Warm corned beef in a skillet over medium heat, ~2 minutes, then divide between two plates.
- 2
Spread Russian dressing on two bread slices. Layer corned beef, cheese, sauerkraut, then another cheese slice on each.
- 3
Top with remaining bread slices. Butter the outside of each sandwich on both sides.
- 4
Heat a skillet or griddle over medium-high until a drop of water sizzles, ~90 seconds.
- 5
Cook sandwiches 3–4 minutes per side without moving until bread is deep golden and cheese melts.
- 6
Slice diagonally. Serve hot with pickles on the side.
Tools you’ll need
- 10-inch skillet or griddle
- spatula
- knife for slicing
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