Description
A classic Reuben sandwich featuring tender corned beef, tangy sauerkraut, melted Swiss cheese, and creamy thousand island dressing, grilled between slices of buttery dark rye bread for a crispy, delicious meal perfect for lunch or dinner.
Ingredients
Units
Scale
Main Ingredients
- 4 slices dark rye bread
- 1 cup Swiss cheese (shredded)
- 4 tablespoons thousand island dressing
- 1 cup sauerkraut (well drained)
- 1/2 pound corned beef (thinly sliced)
- 4 tablespoons butter (unsalted, softened)
Instructions
- Prepare the Sandwiches: Lay out 2 slices of dark rye bread on a cutting board. Top each slice with the shredded Swiss cheese. Drizzle about 2 tablespoons of thousand island dressing over the cheese on each slice. Layer half of the corned beef evenly on top, then add half of the well-drained sauerkraut. Place the remaining bread slices on top to form two sandwiches. Spread about 1 tablespoon of softened butter on the outer side of the top bread slice of each sandwich.
- Heat the Skillet: Preheat a large skillet over medium heat. Medium heat ensures the bread crisps evenly without burning before the cheese melts.
- Cook First Side: Place the sandwiches butter-side-down in the skillet. Cook until the bread is golden brown and crispy, about 3 minutes. Spread the remaining butter on the outer top sides of the sandwiches while the bottom side cooks.
- Flip and Cook Second Side: Carefully flip the sandwiches and cook the other side for another 2 to 3 minutes until golden brown and the cheese has fully melted.
- Serve: Remove the sandwiches from the skillet, let them cool for a minute, then slice and serve immediately for the best flavor and texture.
Notes
- Bread Matters: Use dark rye bread for the classic taste. Marble rye or pumpernickel are good alternatives but ensure the bread is sturdy to hold the fillings well.
- Corned Beef vs. Pastrami: Choose corned beef for a milder flavor or pastrami for a smoky, peppery taste. Combining both can add extra flavor complexity.
- Swiss Cheese Alternatives: Gruyère, Havarti, or Provolone also melt well and provide flavorful substitutes if preferred.
- Prevent Soggy Sandwich: Drain sauerkraut thoroughly to avoid excess moisture that can make the sandwich soggy.
- Butter for Crispiness: Softened butter on the outside of bread creates a perfect golden crust. Mayo can also be used for a crispy, tangy finish.
- Cooking Temperature: Medium heat is key; high heat burns the bread before melting cheese, low heat prevents proper crisping.
- Make-Ahead Tip: Reheat leftovers in a skillet or air fryer to regain crispiness, avoiding the microwave to prevent sogginess.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 1200 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 90 mg
