Reuben Sandwich
Total Time
30 Minutes
Prep Time
20 Minutes
Cook Time
10 Minutes
Rating
5 out of 5 stars
(12)
Ingredients
4 servings
- 1 loaf unseeded and unsliced good-quality rye bread, sliced 1-inch-thick (you'll need 8 slices)
- 4 tablespoons butter, softened
- 1 pound corned beef (or pastrami), sliced medium thick
- 1 cup sauerkraut, well drained (or coleslaw)
- 16 thin slices Swiss cheese, best quality such as Boar’s Head Gold Label
- About ¾ cup Russian dressing
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Preparation
Step 1
Heat a large nonstick or cast iron pan over medium heat.
Step 2
Spread one side of each slice of bread with butter, then flip over and spread 1½ tablespoons of Russian dressing evenly over the other side of each slice.
Step 3
Layer 4 slices of the bread with 2 slices of cheese, ¼ pound corned beef (or pastrami), 3 tablespoons sauerkraut (or coleslaw), and 2 more slices of cheese. Top with the other 4 slices of bread, buttered sides up.
Step 4
Place 2 of the sandwiches in the skillet and cook, covered, until the first side is golden brown and the cheese is starting to melt, 3 to 4 minutes.
Step 5
Carefully flip the sandwiches and cook until the cheese is fully melted and the bread is golden brown, 3 to 4 minutes more. (Reduce the heat a bit if you notice the bread is getting too browned before the cheese is fully melted.)
Step 6
Place the sandwiches on a cutting board and cover with foil to keep warm. Repeat with the remaining two sandwiches. Let cool slightly, then slice the sandwiches in half and serve.
Step 7
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Chef's notes
The Reuben sandwich combines corned beef, Swiss cheese, sauerkraut, and Russian dressing grilled between slices of rye bread.
For a twist, try the Rachel sandwich, using pastrami and coleslaw instead of corned beef and sauerkraut.
