Reuben Sandwich

Classic Reuben sandwich with thinly sliced corned beef (or pastrami), Swiss cheese, tangy sauerkraut and Russian or Thousand Island dressing, grilled between buttered rye for a melty, savory lunch or dinner.

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Course: Lunch

Cuisine: American

Keyword: reuben, reuben sandwich, corned beef sandwich, rye bread, sauerkraut, Swiss cheese

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: sandwiches

Calories: 700kcal

Ingredients

8 slices rye bread or marble rye
1 lb thinly sliced corned beef or pastrami
8 slices Swiss cheese
1 1/2 cups drained sauerkraut rinsed and squeezed dry
4 tbsp Russian dressing or Thousand Island
4 tbsp unsalted butter softened
Optional: caraway seeds for garnish

Instructions

Preheat a skillet or griddle over medium heat until hot.
Lightly butter one side of each slice of rye bread; buttered side will contact the pan.
Spread about 1 tablespoon Russian dressing on the unbuttered side of four bread slices.
Layer 2 slices Swiss cheese on each dressed slice to create a melting barrier.
Pile 3–4 ounces of thinly sliced corned beef over the cheese, pressing gently.
Evenly distribute about 3–4 tablespoons sauerkraut atop the beef; squeeze excess liquid first.
Top sauerkraut with another slice of Swiss cheese, then close sandwich with remaining bread (buttered side out).
Place sandwiches butter-side down on the hot skillet; press gently with a spatula or panini press.
Grill 3–4 minutes per side until bread is golden-brown and cheese is melted, flipping carefully.
Remove from skillet, let rest 1 minute, optionally slice in half, and serve immediately.

Nutrition