Description
This classic Reuben Sandwich recipe combines layers of tender corned beef, melted Swiss cheese, tangy sauerkraut, and creamy thousand island dressing between slices of buttery toasted dark rye bread for a deliciously satisfying meal ready in just 11 minutes.
Ingredients
Units
Scale
Bread and Butter
- 4 slices dark rye bread
- 4 tablespoons unsalted butter (softened)
Fillings
- 1 cup Swiss cheese (shredded)
- 4 tablespoons thousand island dressing
- 1 cup sauerkraut (well drained)
- 1/2 pound corned beef (thinly sliced; can substitute with pastrami or half and half)
Instructions
- Assemble the sandwiches: Lay out 2 slices of dark rye bread on a cutting board. Top each slice evenly with shredded Swiss cheese, then drizzle 2 tablespoons of thousand island dressing per slice. Layer half of the corned beef evenly on top, followed by half of the well-drained sauerkraut. Place the remaining bread slices on top to form sandwiches.
- Butter the bread: Spread about 1 tablespoon of softened unsalted butter on the outside of the top slice of each sandwich to ensure a crispy golden crust when cooking.
- Heat skillet and cook the sandwiches: Preheat a large skillet over medium heat. Place the sandwiches buttered side down in the skillet. Cook until the bread is golden brown and the cheese starts to melt, about 3 minutes.
- Flip and finish cooking: Spread the remaining butter on the outside of the other side of each sandwich, then flip them over carefully. Continue cooking for another 2 to 3 minutes until golden brown and the cheese is fully melted.
- Serve hot: Remove sandwiches from the skillet, slice if desired, and serve immediately for the best melty, crispy experience.
Notes
- Bread Matters: Dark rye is traditional, but marble rye or pumpernickel can be used. Choose sturdy bread to handle the fillings well.
- Corned Beef vs Pastrami: Corned beef is mild and tender; pastrami adds a peppery smoky flavor. Mixing half-and-half also works great.
- Cheese options: Swiss is classic and melts well, but Gruyère, Havarti, or Provolone are excellent alternatives.
- Prevent sogginess: Thoroughly drain sauerkraut to avoid soggy sandwiches.
- Butter for crispiness: Using softened butter on the outside creates a perfect golden crust. Mayonnaise can be used as a tasty alternative.
- Cook on medium heat: Medium heat crisps the bread without burning it and allows the cheese to melt properly.
- Reheating tip: Reheat leftover Reubens in a skillet or air fryer for crispiness. Avoid microwaving to prevent soggy bread.
Nutrition
- Serving Size: 1 sandwich
- Calories: 600 kcal
- Sugar: 4 g
- Sodium: 1200 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg
