Classic Reuben Sandwich
A hot, tangy deli classic with corned beef, sauerkraut, and Swiss cheese on rye, pressed until crispy and melty. Ready in 10 minutes with a skillet.
- Total time
- 10 min
- Servings
- 2
- Calories
- 648
- Protein
- 32g
Ingredients
- 4 slices rye bread
- ½ lb corned beef, deli-sliced
- ¾ cup sauerkraut, drained
- 4 slices Swiss cheese
- 2 tbsp butter, softened
- 4 tbsp Russian dressing or Thousand Island dressing
- 0 to taste salt and pepper
Instructions
- 1
Spread dressing on two slices of rye bread, 1 tbsp on each. Layer corned beef, then sauerkraut, then 2 cheese slices on each.
- 2
Top each with remaining rye slice, dressing-side down. Spread softened butter evenly on the outside of both bread slices.
- 3
Heat a 12-inch skillet over medium heat for 1 minute until warm. Place both sandwiches in the skillet.
- 4
Cook 4 minutes until the bottom is golden brown and crispy. Press gently with a spatula to help the cheese melt.
- 5
Flip each sandwich carefully. Cook 3 minutes more until the second side is golden and cheese is fully melted.
- 6
Transfer to a cutting board. Let sit 1 minute so the cheese sets slightly, then serve hot.
Tools you’ll need
- 12-inch skillet
- spatula
- cutting board
- knife
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