Classic Reuben Sandwich
Corned beef, sauerkraut, Swiss cheese, and Russian dressing are layered on rye bread and grilled until the cheese melts and the bread is golden. The Reuben is a longtime American diner staple built on the contrast between tangy, salty, and rich flavors. It takes roughly 15 minutes from start to finish.
Equipment
- 1 Cutting board
- 1 Knife
- 1 Skillet or griddle
- 1 Spatula
- 1 Measuring spoons
Ingredients
- 8 slices rye bread preferably thick-cut
- 1 pound corned beef thinly sliced
- ½ pound Swiss cheese slices
- 1 cup sauerkraut drained
- 1 cup Russian dressing prepared
- 2 tbsp unsalted butter softened
Instructions
- Start by draining the sauerkraut in a fine mesh strainer, pressing lightly to remove excess liquid.
- Preheat a skillet or griddle over medium heat (175°C / 347°F).
- Spread each slice of rye bread with a generous layer of Russian dressing.
- Layer the corned beef and then a few spoonfuls of drained sauerkraut evenly over half of the bread slices. Top with slices of Swiss cheese and the remaining bread slices, dressing side down, forming a sandwich.
- Spread softened butter on the outer sides of each sandwich.
- Place sandwiches in the preheated skillet or griddle. Grill each side for about 3-5 minutes, pressing gently with a spatula until the bread is golden brown and the cheese is melted.
- Remove the sandwiches from the skillet, allow to rest for a minute, then slice diagonally and serve hot.
Notes
- For added zest, consider adding a touch of horseradish to the Russian dressing.
- For a crispier crust, sprinkle a tiny pinch of caraway seeds on the butter before grilling.
Nutrition
Calories: 923kcalCarbohydrates: 47gProtein: 38gFat: 64gSaturated Fat: 23gPolyunsaturated Fat: 14gMonounsaturated Fat: 19gTrans Fat: 0.2gCholesterol: 155mgSodium: 2638mgPotassium: 567mgFiber: 5gSugar: 16gVitamin A: 696IUVitamin C: 36mgCalcium: 577mgIron: 5mg
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