Description
A classic Reuben sandwich featuring layers of corned beef, sauerkraut, Swiss cheese, and Russian dressing, all grilled to golden perfection between slices of rye bread. Perfectly melted cheese and crispy bread make this a satisfying and flavorful deli favorite.
Ingredients
Scale
Bread and Butter
- 8 slices rye bread
- 4 tablespoons unsalted butter (softened)
Fillings
- 1 lb deli-sliced corned beef
- 1 cup sauerkraut (drained)
- 1/2 cup Russian dressing (or Thousand Island dressing)
- 12 slices Swiss cheese
Instructions
- Preheat Skillet: Preheat a large skillet or griddle over medium heat to prepare for grilling the sandwiches.
- Spread Dressing: Spread Russian or Thousand Island dressing evenly on one side of each slice of rye bread to add creamy flavor and moisture.
- Assemble Sandwiches: On four slices of rye bread, layer generous amounts of corned beef, drained sauerkraut, and three slices of Swiss cheese each. Top each with the remaining slices of bread to complete the sandwich assembly.
- Butter the Sandwiches: Butter the outside surfaces of each sandwich generously to ensure a crispy, golden exterior when grilled.
- Cook the Sandwiches: Place the sandwiches on the preheated skillet or griddle. Cook them for about 3-4 minutes per side, pressing slightly, until the bread is golden brown and the cheese has melted thoroughly.
- Remove and Rest: Remove the sandwiches from the skillet once cooked, allowing them to rest briefly so the flavors meld and the sandwich cools slightly.
- Serve: Cut each sandwich diagonally and serve immediately while warm and melty. Enjoy your delicious homemade Reuben sandwiches!
Notes
- Use drained sauerkraut to prevent soggy sandwiches.
- Substitute Russian dressing with Thousand Island if preferred for a slightly sweeter taste.
- Pressing the sandwiches gently during cooking helps the cheese melt evenly and the sandwich crisp up nicely.
- Leftover sandwiches can be wrapped and refrigerated for up to 2 days; reheat in a skillet for best texture.
