Reuben Sandwich

A timeless sandwich that combines savory corned beef, tangy sauerkraut, creamy Russian dressing, and melted Swiss cheese, all grilled between slices of buttery rye bread for a harmonious blend of flavors and textures.

Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

8 slices of rye bread

1 lb of corned beef, thinly sliced

8 slices of Swiss cheese

1 cup of sauerkraut, drained

1/2 cup of Russian dressing

2 tablespoons of unsalted butter, softened

Instructions

1. Preheat a large skillet or griddle over medium heat.

2. Spread butter on one side of each slice of rye bread.

3. Place four slices of bread, buttered side down, on the skillet.

4. Add a slice of Swiss cheese on each slice of bread.

5. Distribute the corned beef evenly on the cheese slices.

6. Top with sauerkraut and a generous drizzle of Russian dressing.

7. Place another slice of Swiss cheese on top of the sauerkraut.

8. Cover with the remaining slices of bread, buttered side up.

9. Grill sandwiches until the bread is golden brown and the cheese is melted, roughly 5 minutes per side.

10. Remove from heat, slice in half, and serve hot.

Storage

Store leftover sandwiches in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat sandwiches in a preheated oven at 350°F for about 10 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.