Classic Reuben Sandwich
Toasted rye bread piled with corned beef, sauerkraut, Swiss cheese, and tangy Russian dressing. This deli classic comes together in 10 minutes for a satisfying lunch or dinner.
- Total time
- 10 min
- Servings
- 2
- Calories
- 620
- Protein
- 32g
Ingredients
- 4 slices rye bread
- ½ lb corned beef, sliced
- ¾ cup sauerkraut, drained
- 4 slices Swiss cheese
- 4 tbsp Russian dressing or Thousand Island
- 2 tbsp butter, softened
Instructions
- 1
Spread 1 tbsp dressing on each of two rye bread slices. Layer corned beef, sauerkraut, and cheese on each slice.
- 2
Top each sandwich with the remaining rye bread slices, dressing-side down, to form complete sandwiches.
- 3
Butter the outside of both bread slices on each sandwich with 0.5 tbsp softened butter per side.
- 4
Heat a large skillet over medium heat. When a drop of water sizzles on contact, place sandwiches in the pan.
- 5
Toast the first side until deep golden brown and crispy, about 3–4 minutes without moving.
- 6
Flip carefully and toast the second side until golden and cheese is melted inside, about 3 minutes.
- 7
Transfer to a cutting board. Slice each sandwich diagonally and serve immediately while hot.
Tools you’ll need
- large skillet (12-inch preferred)
- butter knife
- cutting board
- spatula
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