Reuben Corned Beef Sandwich (Printer-friendly)

A hearty sandwich with corned beef, sauerkraut, Swiss cheese, and tangy dressing on grilled rye bread.

# What You'll Need:

→ Bread & Cheese

01 - 4 slices rye bread
02 - 4 slices Swiss cheese

→ Meat

03 - 7 ounces corned beef, thinly sliced

→ Vegetables

04 - 1 cup sauerkraut, well drained

→ Dressing

05 - 4 tablespoons Russian dressing

→ For Grilling

06 - 2 tablespoons unsalted butter, softened

# Directions:

01 - Arrange rye bread slices on a clean surface and spread 1 tablespoon of Russian dressing on one side of each slice.
02 - On two bread slices, layer a slice of Swiss cheese, half of the corned beef, half of the drained sauerkraut, and another slice of Swiss cheese.
03 - Top with the remaining bread slices, dressing side down, forming two complete sandwiches.
04 - Evenly spread softened butter on the outside surfaces of both sandwiches.
05 - Heat a large skillet or griddle over medium heat. Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese melts.
06 - Remove sandwiches from heat, let rest for 1 minute, slice in half, and serve warm.

# Expert advice:

01 -
  • The contrast of cold sauerkraut against warm melted Swiss is genuinely magical, and you'll taste it the moment you bite in.
  • It comes together in 20 minutes, which means you can satisfy that deli craving without leaving your kitchen.
  • Russian dressing pooling into every corner while the bread gets impossibly crispy—this sandwich delivers.
02 -
  • Drain that sauerkraut like your life depends on it—excess moisture is the enemy of a crispy sandwich and will make your bread soggy within minutes.
  • Medium heat is non-negotiable; too high and your bread burns before the cheese melts, too low and you end up with a greasy, pale sandwich.
  • The pressure you apply with your spatula matters—firm enough to help the cheese bond, but not so hard you squeeze out all the filling.
03 -
  • Using an offset spatula instead of a regular one gives you better control and less chance of tearing the bread when you flip.
  • If you can find fresh corned beef from an actual deli counter instead of pre-packaged, the difference is noticeable and worth seeking out.
  • A cast iron skillet holds heat more evenly than stainless steel, which means more consistent browning across both sides of your sandwich.
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