Classic Reuben Sandwich
Toasted rye bread layered with corned beef, sauerkraut, Swiss cheese, and tangy Thousand Island dressing. A deli-style classic that's crispy outside, melty inside, ready in 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 620
- Protein
- 28g
Ingredients
- 4 slices rye bread
- ⅓ lb sliced corned beef
- ¾ cup sauerkraut, drained
- 2 slices Swiss cheese
- 3 tbsp Thousand Island dressing
- 1 tbsp butter, softened
Instructions
- 1
Spread butter on the outside of each bread slice. Spread dressing on the inside of two slices.
- 2
Layer corned beef, sauerkraut, and cheese between dressing-coated bread slices.
- 3
Heat a skillet over medium-high. Once hot, place sandwiches in the pan.
- 4
Cook until the bread is golden brown and cheese melts, ~3 minutes. Don't move the sandwiches.
- 5
Flip carefully and cook the other side until golden, ~2 minutes.
- 6
Transfer to a cutting board. Let rest 1 minute, then cut diagonally in half and serve.
Tools you’ll need
- chef's knife
- 12-inch skillet
- spatula
- cutting board
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