Description
A classic Reuben sandwich made with corned beef, Swiss cheese, sauerkraut, and rye bread.
Ingredients
Scale
- 8 slices rye bread
- 1 pound corned beef, sliced
- 1 cup sauerkraut, drained
- 8 slices Swiss cheese
- 4 tablespoons butter, softened
- 4 tablespoons Russian or Thousand Island dressing
Instructions
- Spread 1 tablespoon of softened butter on one side of each slice of rye bread.
- Lay 4 slices of bread butter-side down on a clean surface or cutting board. Layer each slice with corned beef, drained sauerkraut, and Swiss cheese.
- Spread 1 tablespoon of dressing on the unbuttered side of each of the remaining 4 slices of bread.
- Place the dressing-side down slices on top of each assembled sandwich.
- In a large skillet, heat over medium heat until hot.
- Place the sandwiches in the skillet and cook until the bread is golden brown and the cheese is melted, about 5-7 minutes.
- Carefully flip each sandwich and cook for an additional 5-7 minutes until the other side is golden brown.
- Once cooked, remove the sandwiches from the skillet and let them cool for a minute. Slice each sandwich in half.
- Plate the sandwiches, ensuring the melted cheese is visible for an appetizing presentation.
Notes
- Feel free to use more or less dressing to suit your taste.
- This sandwich can be made with turkey or pastrami for a variation.
- Serve with pickles and chips for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 3g
- Sodium: 1300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg