The Reuben Sandwich is a classic deli favorite that brings together savory, tangy, and creamy flavors in a warm, toasted bite. This recipe is not just about piling ingredients—it's about creating a perfect harmony that celebrates each component. Get ready to impress with a sandwich that feels like a cozy diner meal right at home.
Rye bread: The earthy flavor and sturdy texture of rye make it the ideal base for this sandwich. It holds up well to the juicy fillings without getting soggy.
Corned beef: Thinly sliced corned beef provides a salty, savory foundation. Look for pre-sliced options to save time or have it sliced fresh at your deli.
Swiss cheese: This cheese melts beautifully, adding a creamy texture and a nutty flavor that complements the beef and sauerkraut.
Sauerkraut: Drained sauerkraut brings a tangy bite that cuts through the richness, balancing the flavors and adding a little crunch.
Russian dressing: Creamy and slightly sweet, this dressing ties everything together with a hint of spice.
Unsalted butter: Softened butter is crucial for achieving that perfect golden crust on your bread when grilling.
Pair your Reuben Sandwich with a classic dill pickle spear and a handful of kettle-cooked chips. For something a little more substantial, a bowl of tomato soup or a mixed green salad with a tangy vinaigrette would complement the sandwich beautifully.
Start by preheating a large skillet or griddle over medium heat. This ensures an even cook without burning the bread. As it warms up, take your butter and spread it generously on one side of each slice of rye bread. This will give you that crispy, golden exterior.
Once your skillet is ready, place four slices of bread, buttered side down, directly onto the hot surface. This is where it starts to smell amazing. Quickly lay a slice of Swiss cheese on each bread slice. The cheese acts as a barrier, keeping the bread from getting soggy once you add the other ingredients.
Next, evenly distribute your corned beef over the cheese. You want a nice, even layer to ensure each bite is packed with flavor. Now, spoon on the sauerkraut. Make sure it's well-drained to avoid a soggy sandwich, then drizzle a generous amount of Russian dressing over the top.
Layer another slice of Swiss cheese on top of the sauerkraut—because there's no such thing as too much cheese! Finally, cap it off with the remaining slices of bread, buttered side up.
Grill your sandwiches until the bread is golden brown and the cheese has melted, which should take about five minutes per side. Once done, remove them from the heat, slice each in half, and serve hot. Enjoy that first bite—it’s a symphony of flavors!
Share