Reuben Sandwich

Upgrade your lunch repertoire with a hearty, homemade Reuben Sandwich. Pile rye bread high with corned beef, Swiss cheese, and sauerkraut, then grill to crispy, melty perfection.

Course Main Course

Cuisine American, Irish

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 703kcal

Author Meggan Hill

Ingredients

8 slices rye bread (see note 1)
3/4 cup Thousand Island salad dressing (see note 2)
8 slices Swiss cheese
1 pound (1 1/3 cups) sauerkraut rinsed, drained, and squeezed of extra moisture (see note 3)
1 1/2 pounds corned beef thinly sliced
2 tablespoons butter melted

US Customary - Metric

Instructions

Working with one sandwich at a time, or assembling all four simultaneously, spread 1 tablespoon thousand island dressing on the rye bread. Build each sandwich by layering the following from the bottom up: 1 slice of Swiss cheese, 1/3 cup sauerkraut, 1 tablespoon dressing, 6 ounces corned beef, 1 slice of Swiss cheese, and 1 tablespoon of dressing.
Top each sandwich with another slice of bread and press each sandwich down gently. Brush the tops of the sandwiches with melted butter.
In a large skillet over medium heat, and working in batches if necessary, lay sandwiches butter-side down. Place a Dutch oven or other heavy object on top of the sandwiches to press them down and and cook until crisp and golden, about 5 minutes.
Remove the pot and brush the tops with melted butter. Gently flip over sandwiches. Place the pot back on top of sandwiches and cook until the bottom side is crisp, about 5 minutes. Repeat the process with any remaining sandwiches.

Video

Notes

Rye bread: Take your pick; seeded rye, pumpernickel, and marbled rye all work well.
Thousand island dressing: While thousand island is the traditional spread, some recipes call for Russian Dressing. The latter isn't made with pickle relish and can be spicy. Both make excellent Reubens.
Sauerkraut: You can certainly make your own sauerkraut, but store-bought canned fermented cabbage works just as well, too.
Yield: One recipe makes 4 sandwiches.
Storage: Store leftover sandwiches wrapped tightly in plastic wrap in the refrigerator for up to 4 days. Reheat in a hot skillet or an air fryer.

Nutrition