Classic Reuben Sandwich (Printable)

Savory corned beef, sauerkraut, Swiss cheese, and Russian dressing grilled on rye bread for a classic deli experience.

# 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

# How To Make It:

01 - Lay out the rye bread slices on a clean work surface. Spread 1 tablespoon of Russian dressing on one side of each slice, ensuring even coverage to the edges.
02 - On two of the dressed bread slices, place a slice of Swiss cheese. Distribute half the corned beef evenly over the cheese, followed by half the drained sauerkraut. Top with a second slice of Swiss cheese.
03 - Complete each sandwich by placing the remaining bread slices on top, dressing side down. Press gently to compact the layers.
04 - Spread softened butter evenly on the outside of each sandwich, covering both top and bottom surfaces completely for even browning.
05 - Heat a large skillet or griddle over medium heat. Place sandwiches in the pan and cook for 3-4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is fully melted.
06 - Remove sandwiches from heat and let rest for 1 minute to allow cheese to set. Slice each sandwich in half diagonally and serve immediately while warm.

# Expert Tips:

01 -
  • The way melted Swiss and tangy sauerkraut create this incredible sweet-and-sour balance that just works somehow
  • That first crunch of buttery grilled rye giving way to tender corned beef is basically dinner magic
  • It comes together in 20 minutes but tastes like something you waited an hour for at a busy restaurant
02 -
  • Wet sauerkraut will make your bread soggy no matter how well you grill it, so squeeze it in a clean towel or paper towels until almost dry
  • Low and slow grilling wins the race—high heat burns the rye bread before the center gets hot and melty
03 -
  • Toast your sauerkraut in a dry pan for 3 minutes before assembling to get rid of excess moisture and develop this amazing roasted flavor
  • Use a panini press if you have one—it applies even pressure and makes restaurant-quality grill marks without any effort
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