Classic Reuben Sandwich
Corned beef, Swiss, sauerkraut, and Russian (or Thousand Island) dressing on grilled rye—the deli Reuben that tastes like a New York lunch counter. Heat until the cheese melts and the corned beef is steaming hot throughout.
🛒Ingredients
- 8 slices rye bread
- 1 pound thinly sliced corned beef
- 8 slices Swiss cheese
- 1 1/2 cups sauerkraut, well drained and squeezed dry
- 1/2 cup Russian or Thousand Island dressing
- 4 tablespoons butter, softened
🔧Kitchen Tools Needed
- Skillet or griddle
- Spatula
- Paper towels for kraut
📝Instructions
- 1
Spread dressing on one side of each bread slice. Layer Swiss, corned beef, sauerkraut, and another Swiss slice on 4 slices; top with remaining bread, dressing-side in.
- 2
Butter the outside of each sandwich.
- 3
Cook on a skillet or griddle over medium heat 3–4 minutes per side, pressing gently, until bread is deep golden and cheese is fully melted and the filling is steaming hot.
- 4
Rest 1 minute, slice diagonally, and serve with pickles.
- 5
Refrigerate leftovers within 2 hours up to 3 days; reheat in a skillet or 350°F oven until the center reaches 165°F.
🥗Nutrition Information
⚡Calories per serving: 720
🏷️Recipe Tags
❓Frequently Asked Questions
Russian vs Thousand Island?
Either works; Russian is typically spicier with horseradish notes.
Turkey Reuben (Rachel)?
Swap turkey or pastrami and coleslaw for kraut if you like.
Soggy bread?
Squeeze sauerkraut very dry and don’t overdress.
Panini press?
Yes—3–5 minutes until melted and hot.
Food safety?
Heat deli meat until steaming; leftovers to 165°F; 2-hour chill rule.
