Description
A classic Reuben Sandwich featuring tender corned beef, melty Swiss cheese, tangy sauerkraut, and creamy thousand island dressing layered between slices of dark rye bread, grilled to golden perfection with a crispy buttery crust.
Ingredients
Units
Scale
Bread and Cheese
- 4 slices dark rye bread
- 1 cup Swiss cheese (shredded)
Fillings
- 4 tablespoons thousand island dressing
- 1 cup sauerkraut (well drained)
- 1/2 pound corned beef or pastrami (thinly sliced)
For Cooking
- 4 tablespoons unsalted butter (softened)
Instructions
- Prepare the bread and fillings: Lay out 2 slices of dark rye bread on a cutting board. Top each slice with shredded Swiss cheese, then drizzle 2 tablespoons of thousand island dressing over the cheese on each slice. Layer half of the thinly sliced corned beef on each slice, followed by half a cup of well-drained sauerkraut on top.
- Assemble the sandwiches: Place the remaining 2 slices of bread on top to close each sandwich. Spread about 1 tablespoon of softened butter on the outside of the top slice of each sandwich to help achieve a crispy golden crust.
- Heat the skillet: Preheat a large skillet over medium heat to ensure the bread crisps without burning and the cheese melts properly.
- Cook the sandwiches: Place both sandwiches in the skillet with the buttered side down. Cook for about 3 minutes until the bread is golden and crisp. Spread the remaining butter on the now top slice of each sandwich, flip them over carefully, and cook for another 2 to 3 minutes until the other side is also golden and the cheese is melted.
- Serve immediately: Remove sandwiches from the skillet and let them cool for a minute before cutting and serving fresh for the best flavor and texture.
Notes
- Use sturdy breads like dark rye, marble rye, or pumpernickel to hold the fillings well.
- Choose corned beef for mild flavor or pastrami for a peppery, smoky taste; combining both adds interesting depth.
- If you prefer alternatives to Swiss cheese, Gruyère, Havarti, or Provolone are great melty options.
- Drain sauerkraut thoroughly to prevent sogginess in the sandwich.
- Use softened butter on the outside of the bread for crispiness or mayonnaise as a tangy alternative.
- Cook on medium heat to avoid burning bread or insufficient crisping.
- Best enjoyed fresh, but leftovers can be reheated in a skillet or air fryer for a crispy finish; avoid microwaving to prevent sogginess.
Nutrition
- Serving Size: 1 sandwich
- Calories: 570 kcal
- Sugar: 3 g
- Sodium: 1200 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 80 mg
