Reuben Sandwich
A classic deli favorite, the Reuben Sandwich is layered with corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing between slices of buttery grilled rye bread—crispy, melty, and packed with bold flavor.
Ingredients
- 8 slices rye bread
- ½ cup Thousand Island dressing
- 8 slices Swiss cheese
- 8 slices deli-sliced corned beef
- 1 cup sauerkraut drained well
- 2 tablespoons butter softened
Instructions
- Drain the sauerkraut well using paper towels to avoid soggy bread. Set out all your ingredients so everything is ready when you start grilling.
- Spread Thousand Island dressing on one side of each bread slice. On four slices, layer one slice of Swiss cheese, two slices of corned beef, ¼ cup sauerkraut, and a second slice of Swiss cheese. Top with the remaining bread slices, dressing side down.
- Spread softened butter on the top of each sandwich to create a golden, crispy crust when grilled.
- Heat a large skillet or griddle over medium heat. Place the sandwiches butter-side down, then butter the top of each sandwich.
- Grill for 5 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted. Adjust heat if needed to prevent burning.
- Transfer the sandwiches to a cutting board, slice in half, and serve immediately while the cheese is melty and the sauerkraut is still crisp.