Classic Reuben Sandwich
A hot, pressed deli sandwich with corned beef, sauerkraut, Swiss cheese, and tangy Russian dressing on toasted rye. Ready in 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 4 slices rye bread
- 6 oz corned beef, sliced
- ½ cup sauerkraut, drained
- 2 slices Swiss cheese, sliced
- 2 tbsp Russian dressing
- 1 tbsp butter, softened
Instructions
- 1
Spread softened butter on one side of each bread slice. Lay two slices buttered-side down on a cutting board.
- 2
Spread 1 tbsp Russian dressing on the unbuttered side of each bottom slice.
- 3
Layer corned beef and sauerkraut on each bottom slice, dividing evenly.
- 4
Top with one Swiss cheese slice per sandwich, then place second bread slice buttered-side up on top.
- 5
Heat a skillet over medium-high until the surface shimmers, about 90 seconds.
- 6
Place sandwiches in the skillet and cook for 3 minutes until the bread turns golden brown and crispy.
- 7
Flip and cook for 2–3 minutes more until the second side browns and cheese melts fully.
- 8
Transfer to a plate. Let rest 1 minute, then slice diagonally and serve hot.
Tools you’ll need
- cutting board
- knife
- 12-inch skillet
- spatula
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