Classic Reuben Sandwich (Printer-Friendly)

Savory corned beef, tangy sauerkraut, and Swiss cheese grilled between rye bread slices.

# What You'll Need:

→ Bread & Cheese

01 - 4 slices rye bread
02 - 4 slices Swiss cheese

→ Meat

03 - 7 oz corned beef, thinly sliced

→ Vegetables

04 - 1 cup sauerkraut, well drained

→ Dressing

05 - 4 tbsp Russian dressing

→ For Grilling

06 - 2 tbsp unsalted butter, softened

# Step-by-Step Guide:

01 - Arrange the rye bread slices on a clean surface and spread 1 tablespoon of Russian dressing on one side of each slice.
02 - On two bread slices, layer a slice of Swiss cheese, half the corned beef, half the sauerkraut, and another slice of Swiss cheese.
03 - Place the remaining bread slices on top, dressing side down, to form two sandwiches.
04 - Spread softened butter evenly on the outside of each sandwich, covering both top and bottom slices.
05 - Heat a large skillet or griddle over medium heat. Cook the sandwiches for 3 to 4 minutes per side, pressing gently with a spatula until the bread is golden brown and the cheese has melted.
06 - Remove sandwiches from heat and let rest for 1 minute. Slice in half and serve warm.

# Expert Tips:

01 -
  • It comes together in under 20 minutes, yet tastes like you've been planning it all day.
  • The tanginess of sauerkraut paired with creamy dressing creates a flavor balance that just works, no compromise needed.
  • Watching the cheese melt while the bread turns golden brown is weirdly meditative.
02 -
  • Drained sauerkraut is everything—I learned this the hard way when a soggy sandwich fell apart on my plate and taught me that moisture control is as important as flavor.
  • Medium heat on the griddle is your friend; too high and the butter burns before the cheese melts, leaving you with charred bread and cold cheese in the middle.
  • Pressing gently while cooking helps the cheese melt and keeps layers bonded, but pressing too hard squeezes everything out the sides.
03 -
  • Press the sandwich gently as it cooks, not to flatten it but to encourage cheese melting and bread crisping—every 60 seconds or so is the sweet spot.
  • If your cheese isn't melting fast enough, lower the heat slightly and cover the skillet with a lid or even a baking sheet for the last minute of cooking to trap steam.
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