Classic Reuben Sandwich Recipe
A classic Reuben Sandwich with corned beef, sauerkraut, Swiss cheese, and Russian dressing on rye bread.
Ingredients
- 8 slices rye bread
- 1 lb corned beef (thinly sliced)
- 1 cup sauerkraut (drained and squeezed dry)
- 8 slices Swiss cheese
- 1/2 cup Russian dressing
- 4 tbsp unsalted butter (softened)
Instructions
- Prepare the ingredients: Drain and squeeze the sauerkraut dry. Gather all ingredients for easy assembly.
- Assemble the sandwiches: Spread Russian dressing on one side of each slice of rye bread. On four slices, layer Swiss cheese, corned beef, and sauerkraut. Top with another slice of bread, dressing side down.
- Butter the bread: Spread softened butter on the outer sides of each sandwich.
- Cook the sandwiches: Heat a skillet or griddle over medium heat. Cook each sandwich for 3-4 minutes per side, pressing gently until the bread is golden brown, the cheese melts, and the filling is heated through.
- Serve: Remove from the skillet, let rest for a minute, and slice in half. Serve hot with pickles or chips on the side.
Notes
- Ensure the sauerkraut is well-drained to prevent the sandwich from becoming soggy.
- Use high-quality corned beef for the best flavor.