Classic Reuben Sandwich
Corned beef, Swiss cheese, sauerkraut, and creamy dressing are grilled between slices of rye bread until crisp, melty, and ready for a deli-style lunch at home.
Ingredients
- 8 slices rye or marbled rye bread
- 4 tablespoons unsalted butter, softened
- 1/3 cup Russian or Thousand Island dressing
- 8 slices Swiss cheese
- 12 ounces thinly sliced corned beef
- 1 cup sauerkraut, drained and squeezed dry
Directions
Step 1 – Spread butter on one side of each slice of bread. Place four slices butter-side down on a work surface.
Step 2 – Spread the unbuttered sides with dressing. Top each with one slice of Swiss cheese, an even layer of corned beef, sauerkraut, and a second slice of cheese.
Step 3 – Add the remaining bread with the buttered side facing out.
Step 4 – Heat a large skillet or griddle over medium-low heat. Cook the sandwiches for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is crisp and the cheese has melted.
Step 5 – Let the sandwiches rest for 1 minute, then slice and serve warm with extra dressing or pickles, if desired.
Larry's Tip
Squeeze as much liquid as possible from the sauerkraut. A dry filling keeps the bread crisp while the cheese melts.
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