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Classic Reuben Sandwich

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A Classic Reuben Sandwich combines savory corned beef, tangy sauerkraut, melted Swiss cheese, and creamy Russian dressing between buttery slices of rye bread. Grilled until golden and crisp, it is a hearty deli-style favorite ready in about 20 minutes.

Ingredients

  • 8 slices rye bread
  • 12 ounces thinly sliced cooked corned beef
  • 8 slices Swiss cheese
  • 1 cup sauerkraut, well drained
  • 4 tablespoons softened butter
  • 1/2 cup Russian dressing
  • Dill pickles, optional
  • Potato chips or fries, optional
  • Extra Russian dressing, optional

Instructions

  1. Drain the sauerkraut thoroughly, pressing out as much excess liquid as possible to prevent the sandwiches from becoming soggy.
  2. Lay the rye bread slices on a clean work surface and spread Russian dressing over one side of each slice.
  3. Place one slice of Swiss cheese on each of four pieces of bread. Divide the corned beef evenly among them.
  4. Divide the drained sauerkraut over the corned beef and top each sandwich with another slice of Swiss cheese.
  5. Close the sandwiches with the remaining rye bread slices, keeping the Russian dressing on the inside.
  6. Spread the softened butter evenly over the outside of the top and bottom slices of each sandwich.
  7. Heat a large skillet or griddle over medium-low to medium heat. Add the sandwiches without overcrowding the pan.
  8. Grill for 3–5 minutes on the first side, or until the rye bread is crisp and golden brown.
  9. Carefully flip each sandwich and cook for another 3–5 minutes, keeping the heat moderate until the second side is golden, the corned beef is hot, and the Swiss cheese has melted.
  10. Remove the sandwiches from the skillet and let them rest for about 1 minute before slicing. Serve immediately.

Notes

  • Drain and squeeze the sauerkraut thoroughly to help prevent soggy bread.
  • For a Rachel-style variation, replace the corned beef with turkey or pastrami and use coleslaw instead of sauerkraut.
  • Thousand Island dressing can be substituted for Russian dressing for a slightly sweeter flavor.
  • For an extra-hearty sandwich, increase the amount of corned beef and warm it briefly before assembling.
  • For extra crunch, lightly toast the rye bread before assembling and grilling the sandwiches.
  • For an open-faced Reuben, pile the ingredients onto individual slices of rye and broil until the cheese is melted and lightly browned.
  • Refrigerate leftover sandwiches for up to 3–4 days, although storing the components separately provides the best texture.
  • Reheat in a skillet over low to medium-low heat or in a 350°F (175°C) oven for about 10–15 minutes. Avoid microwaving when possible to keep the bread crisp.

Nutrition

Find it online: https://thefamilycooking.com/classic-reuben-sandwich-2/