The Reuben sandwich is a delicious, hearty sandwich made with corned beef, sauerkraut, Swiss cheese, and Russian or Thousand Island dressing, all grilled between slices of rye bread. This classic deli favorite is perfect for lunch or a satisfying dinner.
Ingredients
- 8 slices of rye bread (or marble rye for variation)
- 1 pound corned beef, sliced
- 1 cup sauerkraut, drained and squeezed dry (find my sauerkraut recipe HERE)
- 8 slices Swiss cheese
- 1/2 cup Russian dressing or Thousand Island dressing
- 4 tablespoons unsalted butter (for grilling)
Instructions
1. Prepare the Ingredients: Gather all your ingredients. If using store-bought corned beef, make sure it’s sliced thinly. Drain and squeeze the sauerkraut to remove excess moisture.
2. Assemble the Sandwiches: On four slices of rye bread, spread a generous amount of Russian or Thousand Island dressing. Layer the sliced corned beef evenly over the dressing, followed by the sauerkraut. Top with a slice of Swiss cheese. Spread more dressing on the remaining four slices of bread and place them on top, dressing side down, to complete the sandwiches.
3. Butter the Bread: Spread 1 tablespoon of unsalted butter on the outside of each sandwich. This will help achieve a golden, crispy crust when grilling.
4. Grill the Sandwiches: Heat a large skillet or griddle over medium heat. Place the sandwiches in the skillet (you may need to do this in batches) and grill for about 4-5 minutes on each side, or until the bread is golden brown and the cheese is melted. Press down gently with a spatula to ensure even grilling.
5. Slice and Serve: Once grilled to perfection, remove the sandwiches from the skillet. Let them cool for a minute before slicing in half. Serve the Reuben sandwiches hot with additional dressing on the side for dipping, if desired.
Aprile's Kitchen 