Classic Reuben Sandwich
Tender corned beef, tangy sauerkraut, and melted Swiss cheese on rye bread with a zesty Russian dressing. Toasted until golden and pressed until the cheese oozes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 580
- Protein
- 28g
Ingredients
- 4 slices rye bread, sliced
- 6 oz corned beef, sliced thin
- ½ cup sauerkraut
- 2 slices Swiss cheese, sliced
- 3 tbsp Russian dressing (store-bought or homemade)
- 1 tbsp butter, softened
Instructions
- 1
Drain sauerkraut in a fine-mesh strainer, pressing gently to remove excess liquid.
- 2
Spread Russian dressing on the inside of all four bread slices, about 0.75 tbsp per slice.
- 3
Layer corned beef, then sauerkraut, then one Swiss slice on two of the bread slices.
- 4
Top each with the remaining bread slices, dressing-side down, pressing gently to seal.
- 5
Spread 0.5 tbsp softened butter on the outside of each sandwich on both sides.
- 6
Heat a 12-inch skillet or griddle over medium-high heat until a water droplet sizzles.
- 7
Place sandwiches in the skillet and cook until the bread is golden brown and crispy, ~3 minutes.
- 8
Flip sandwiches and cook the other side until golden and the cheese begins to melt, ~2 minutes.
- 9
Press each sandwich gently with a spatula for 30 seconds to seal and meld the cheese.
- 10
Transfer to a cutting board, slice diagonally, and serve immediately.
Tools you’ll need
- fine-mesh strainer
- 12-inch skillet or griddle
- spatula
- knife
- cutting board
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