A classic Reuben Sandwich made with tender corned beef, tangy sauerkraut, Swiss cheese, and creamy Russian or Thousand Island dressing, all grilled between slices of buttery rye bread until golden and crisp.
Ingredients
- 8 slices rye bread
- 1 lb (450 g) thinly sliced corned beef
- 8 slices Swiss cheese
- 1 cup sauerkraut, well drained
- ½ cup Thousand Island or Russian dressing
- 4 tbsp butter, softened
- 1 tsp Dijon mustard, optional
- Salt and black pepper, to taste
Instructions
- Prepare the sauerkraut: Drain the sauerkraut very well and gently squeeze out excess moisture. This helps keep the sandwich from becoming soggy.
- Build the sandwiches: Spread Thousand Island or Russian dressing on one side of each slice of rye bread. Add a layer of Swiss cheese, followed by plenty of corned beef and sauerkraut. Add another slice of Swiss cheese if desired, then top with the remaining bread.
- Butter the bread: Spread softened butter over the outside of each sandwich.
- Grill: Heat a skillet or griddle over medium-low heat. Place the sandwiches in the pan and cook for about 3–4 minutes per side, pressing gently with a spatula, until the bread is crisp and golden and the cheese is completely melted.
- Serve: Remove from the pan, let rest for a minute, then slice in half. Serve warm with extra dressing on the side.
Tips for the Best Reuben
- Drain the sauerkraut thoroughly so the bread stays crisp.
- Cook over medium-low heat so the bread browns without burning before the cheese melts.
- For extra flavor, mix a little Dijon mustard into the dressing.
- Rye bread gives the sandwich its traditional flavor, but marble rye also works beautifully.
Prep Time: 10 minutes
Cook Time: 8 minutes
Servings: 4 sandwiches