Description
A classic Reuben Sandwich featuring tender corned beef, melty Swiss cheese, tangy sauerkraut, and creamy thousand island dressing, all grilled to golden perfection on dark rye bread. This quick and satisfying sandwich is perfect for a hearty lunch or dinner.
Ingredients
Units
Scale
Bread
- 4 slices dark rye bread
Fillings
- 1 cup Swiss cheese (shredded)
- 4 tablespoons thousand island dressing
- 1 cup sauerkraut (well drained)
- 1/2 pound corned beef (or pastrami, thinly sliced)
For Cooking
- 4 tablespoons unsalted butter (softened)
Instructions
- Assemble Sandwiches: Lay out 2 slices of dark rye bread on a cutting board. Evenly distribute the Swiss cheese on each slice, then drizzle 2 tablespoons of thousand island dressing over the cheese. Layer half of the corned beef on each slice, followed by half of the well-drained sauerkraut. Top each with another slice of bread. Spread about 1 tablespoon of softened butter on the outside of the top slice for each sandwich.
- Heat Skillet: Place a large skillet over medium heat to warm up.
- Cook First Side: Place the sandwiches, buttered side down, onto the heated skillet. Cook until the bread is golden brown and the cheese starts to melt, approximately 3 minutes.
- Butter and Flip: Spread the remaining softened butter on the outside of the top slice of bread on each sandwich. Carefully flip the sandwiches and cook the other side until golden brown and the cheese is fully melted, about 2 to 3 minutes.
- Serve: Remove the sandwiches from the skillet, slice if desired, and serve immediately while hot and crispy.
Notes
- Use dark rye bread for the classic authentic flavor, but marble rye or pumpernickel are great sturdy alternatives.
- Corned beef offers a mild, tender bite, while pastrami provides a peppery, smoky twist; try mixing both for added flavor complexity.
- Swiss cheese is the classic melty cheese choice; Gruyère, Havarti, or Provolone can be substituted for variety.
- Drain sauerkraut thoroughly to prevent sogginess in the sandwich.
- Spread softened butter on the outside of the bread to ensure a crispy, golden crust. Mayonnaise can be used as an alternative for a toasted tangy crust.
- Maintain medium heat during cooking to avoid burning the bread before the cheese melts.
- Reubens are best enjoyed fresh, but leftovers can be reheated in a skillet or air fryer for crispiness; avoid microwaves which cause sogginess.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 1200 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
