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Classic Reuben Sandwich
A quintessential Jewish deli sandwich featuring layers of savory corned beef, tangy sauerkraut, melted Swiss cheese, and creamy Russian dressing, all grilled to golden perfection on hearty rye bread. A true comfort food classic.
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- 1 lb Corned beef
- 8 slices Rye bread
- 8 slices Swiss cheese
- 1 cup Sauerkraut
- 1/2 cup Russian dressing
- 4 tablespoons Unsalted butter
ðšâð³ äœãæ¹
- 1
Prepare the Sauerkraut: If your sauerkraut is not pre-drained, place it in a fine-mesh sieve or cheesecloth and gently squeeze out as much liquid as possible. This is crucial to prevent a soggy sandwich. Set aside.
â±ïž 2 minutes - 2
Assemble the Sandwiches: Lay out 4 slices of rye bread. Spread approximately 2 tablespoons of Russian dressing evenly over each slice. Top each with a generous layer of corned beef (about 1/4 lb per sandwich).
â±ïž 5 minutes - 3
Add the Sauerkraut and Cheese: Evenly distribute the drained sauerkraut over the corned beef on each sandwich. Place 2 slices of Swiss cheese on top of the sauerkraut for each sandwich.
â±ïž 3 minutes - 4
Top and Butter: Place the remaining 4 slices of rye bread on top of the cheese. Spread about 1 tablespoon of softened butter evenly over the top slice of each sandwich.
â±ïž 2 minutes - 5
Grill the Sandwiches: Heat a large skillet or griddle over medium heat (approximately 175°C / 350°F). Carefully place the sandwiches, butter-side down, onto the hot surface. While the first side is grilling, spread the remaining butter on the exposed top slices of bread.
â±ïž 4-5 minutes - 6
Flip and Continue Grilling: Once the bottom slice is golden brown and toasted, carefully flip the sandwiches using a spatula. Continue to grill for another 4-5 minutes, or until the second side is golden brown and the Swiss cheese is fully melted and gooey.
â±ïž 4-5 minutes - 7
Serve: Remove the sandwiches from the skillet. Let them rest for a minute before slicing them diagonally in half. Serve immediately, traditionally accompanied by dill pickles.
â±ïž 1 minute
ð¡ ããã®ã³ã
- âEnsure sauerkraut is thoroughly drained to avoid a soggy sandwich.
- âPress down gently on the sandwiches with a spatula while grilling to ensure even browning and help the cheese melt.
- âUsing good quality Jewish rye or marbled rye bread significantly enhances the flavor.
- âFor extra richness, you can lightly butter the inside of the bread slices as well.
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- Rachel Sandwich: Substitute turkey for corned beef and coleslaw for sauerkraut.
- Patty Melt Style: Use ground beef patties instead of sliced corned beef and serve on grilled bread without the rye flavor.
- Spicy Reuben: Add a dash of hot sauce to the Russian dressing or a layer of thinly sliced jalapeños.