Reuben Sandwich
This classic Reuben sandwich layers tender corned beef, tangy sauerkraut, and melted Swiss cheese on buttery toasted marble rye with creamy Thousand Island dressing. Ready in 15 minutes and easy enough for any weekday.
Servings: 2 servings
Ingredients
- 4 slices marble rye or plain rye
- 2-4 tablespoons butter softened
- 1/4 cup Thousand Island dressing plus more to taste
- 4 slices swiss cheese see notes
- 1/2 pound sliced corned beef deli-sliced thin
- 1/4 cup sauerkraut drained and squeezed dry
Instructions
- Prepare a tray or cutting board with parchment paper for easy assembly and cleanup.
- Spread butter on one side of each bread slice and place them butter-side down on the tray. Spread 1 tablespoon of Thousand Island dressing on each slice, then top each with one slice of Swiss cheese.
- Divide the corned beef evenly between two of the slices, gently folding or piling the slices for texture. Top with 2 or more tablespoons of drained sauerkraut.
- Preheat a large cast iron skillet, nonstick pan, or griddle over medium-low heat for 3 minutes.
- Using a spatula, transfer the sandwiches to the pan. Press lightly. Cook until the first side is golden brown, about 3-4 minutes. Lower the heat if the bread is browning too quickly.
- Flip and cook for another 3-4 minutes until the second side is golden brown and the cheese is fully melted.
- Slice in half and serve immediately.
Notes
- Cheese placement: If using one slice of Swiss per sandwich, cut it diagonally into triangles for full coverage. If using two slices, place them on opposite ends of the bread so the whole sandwich is covered.
- Keep the heat low. Medium-low is the right setting for the full cook time. Too high and the bread toasts before the corned beef warms through and the cheese melts.
- Drain and squeeze the sauerkraut before adding it to the sandwich. Excess moisture will make the bread soggy.
- Corned beef: Deli-sliced thin (Boar's Head is a great option) gives the best texture. Leftover corned beef works perfectly. Slice it thin or pull it apart slightly before layering.
- Thousand Island vs. Russian dressing: This recipe uses Thousand Island. Russian dressing is the more traditional choice and has a bit more tang and heat. Either works well here.
- Make ahead: Sandwiches can be partially assembled (bread, cheese, corned beef) and stored tightly wrapped in the fridge. Add the dressing and sauerkraut just before griddling to keep the bread from getting soggy.
- Storage: Wrap leftovers tightly in plastic wrap and refrigerate for up to 3 days. Reheat in a toaster oven at 300°F for 5–6 minutes. These are best eaten fresh.
- Freezing: Not recommended. The bread and sauerkraut do not hold up well after freezing.
- Doubling the recipe: This recipe doubles easily. One pack of Swiss cheese (typically 10 slices) makes up to 5 sandwiches alongside one loaf of bread and 1¼ pounds of corned beef.
Nutrition
Calories: 746kcal | Carbohydrates: 37g | Protein: 32g | Fat: 52g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 131mg | Sodium: 2337mg | Potassium: 534mg | Fiber: 4g | Sugar: 8g | Vitamin A: 706IU | Vitamin C: 33mg | Calcium: 371mg | Iron: 4mg
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