Classic Reuben Sandwich
Crispy rye bread layered with corned beef, sauerkraut, Swiss cheese, and tangy Russian dressing, then griddled until warm and melty. A deli classic that takes just 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 680
- Protein
- 32g
Ingredients
- 4 slices rye bread
- ½ lb corned beef, sliced
- ¾ cup sauerkraut, drained
- 4 slices Swiss cheese
- 4 tbsp Russian dressing
- 2 tbsp butter, softened
Instructions
- 1
Spread 1 tbsp softened butter on the outside of each rye slice.
- 2
Spread 2 tbsp Russian dressing on the inside of the other two slices.
- 3
Layer corned beef, sauerkraut, and 2 cheese slices between dressing and plain sides.
- 4
Heat a skillet over medium-high. Place both sandwiches butter-side down.
- 5
Cook 3–4 minutes until bread is golden brown and crispy.
- 6
Flip sandwiches, then cook another 2–3 minutes until cheese melts and second side browns.
- 7
Slice in half and serve hot.
Tools you’ll need
- cutting board
- knife
- 12-inch skillet or griddle
- spatula
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