Classic Reuben Sandwich (Printable Version)

Hearty sandwich with corned beef, sauerkraut, Swiss cheese, and Russian dressing grilled on rye bread.

# What You'll Need:

→ Bread & Cheese

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

→ Meat

03 - 7 ounces corned beef, thinly sliced

→ Vegetables

04 - 1 cup sauerkraut, well drained

→ Dressing

05 - 4 tablespoons Russian dressing

→ For Grilling

06 - 2 tablespoons unsalted butter, softened

# Method:

01 - Arrange the rye bread slices on a flat surface and spread 1 tablespoon of Russian dressing on one side of each slice.
02 - Place a slice of Swiss cheese on two bread slices, then layer half the corned beef and half the sauerkraut, finishing with another slice of Swiss cheese atop each.
03 - Cover each with the remaining bread slices, dressing side down, forming two complete sandwiches.
04 - Evenly spread softened butter on the exterior sides of both sandwiches.
05 - Heat a large skillet or griddle to medium heat. Grill the sandwiches for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden and the cheese fully melts.
06 - Remove sandwiches from heat, let rest for 1 minute, slice in half, and serve warm.

# Expert Suggestions:

01 -
  • The warm, crispy exterior gives way to melted cheese and tender corned beef that tastes like comfort food done right.
  • It comes together faster than ordering takeout, yet feels indulgent enough for a special lunch.
  • Sauerkraut might sound intimidating if you're new to it, but trust me—it's the secret ingredient that ties everything together.
02 -
  • Draining the sauerkraut is non-negotiable—I learned this the hard way when a sandwich fell apart because of excess liquid breaking down the bread structure.
  • The butter temperature matters: if it's too cold, you won't get that golden crust; if it's too hot, it'll brown too fast before the cheese melts inside.
  • Don't skip the gentle pressing with a spatula—it ensures the bread makes full contact with the hot pan and creates that satisfying crispness.
03 -
  • Keep your skillet temperature at medium, not high—rushing this with high heat gives you burnt bread and cold cheese inside.
  • If you're making more than two sandwiches, keep the finished ones in a warm oven while you cook the rest, so everyone eats them at their peak.
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