Classic Reuben Sandwich (Printable)

Grilled rye bread stacked with corned beef, sauerkraut, Swiss cheese, and Russian dressing for a classic deli favorite.

# What You 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

# Steps:

01 - Lay out rye bread slices on work surface. Spread 1 tablespoon Russian dressing on one side of each slice.
02 - On two bread slices, place Swiss cheese slice, half the corned beef, half the sauerkraut, and another Swiss cheese slice.
03 - Top each with remaining bread slices, dressing side down, to form two complete sandwiches.
04 - Spread softened butter evenly on outside of each sandwich, covering both top and bottom surfaces.
05 - 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.
06 - Remove from skillet, let rest 1 minute, then slice in half and serve warm.

# Expert Advice:

01 -
  • The interplay between tangy sauerkraut and rich melted cheese creates this incredible balance that keeps every bite interesting
  • Its the kind of sandwich that feels like a restaurant treat but is entirely achievable on a Tuesday night
02 -
  • Draining the sauerkraut thoroughly is the difference between a glorious sandwich and a soggy disappointment press it gently in a paper towel
  • Medium heat might feel slow but going too hot will burn the bread before the cheese melts patience pays off here
03 -
  • If you can find marble rye bread it adds a beautiful visual element and slightly more complexity to the flavor
  • Some delis add a layer of Thousand Island on the outside too I'm not mad at it
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