Classic Reuben Sandwich (Printable)

Savory 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 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

# Directions:

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

# Expert Advice:

01 -
  • The combination of tangy sauerkraut and rich Swiss cheese creates this incredible sweet and savory balance that keeps you coming back for more
  • Its the kind of sandwich that hits every single craving spot, salty, creamy, crunchy, and warm all at once
02 -
  • Drain your sauerkraut thoroughly, even squeeze it with paper towels if you need to, because water is the enemy of crispy bread
  • Low and slow is better than high and fast, medium heat lets the cheese melt properly before the bread burns
03 -
  • Pre toast your sauerkraut in a dry pan for 3 minutes to deepen its flavor and remove excess moisture
  • Weight your sandwich down with a heavy pan while cooking for even better contact and crunch
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