A quick and easy Reuben Sandwich you can make at home.
introduction
The Reuben Sandwich is a warm, hearty sandwich with corned beef, Swiss cheese, sauerkraut, and dressing on rye bread. It cooks on a skillet until the bread is golden and the cheese melts. If you like hearty sandwiches, try this ultimate chicken parm sandwich for a different taste.
why make this recipe
Make this recipe because it is fast, filling, and full of flavor. You need few ingredients. It works for lunch, dinner, or a quick snack. It also uses simple steps and common pantry items.
how to make Reuben Sandwich
- Butter the outside of both slices of rye bread.
- On the unbuttered side of one slice, spread Thousand Island dressing.
- Add the corned beef, then the Swiss cheese, and top with sauerkraut.
- Place the second slice of bread on top, buttered side up.
- Heat a skillet over medium heat. Place the sandwich and grill until golden brown and the cheese melts, about 4-5 minutes per side. Press down with a spatula while cooking.
- Remove from the pan, slice in half, and serve hot.
Ingredients :
2 slices of rye bread, 4 oz corned beef, 2 slices of Swiss cheese, Sauerkraut, Butter, Thousand Island dressing
Directions :
- Butter one side of each slice of rye bread.
- Spread Thousand Island dressing on the unbuttered side of one slice.
- Layer corned beef, Swiss cheese, and sauerkraut on top.
- Place the second slice of bread on top, buttered side up.
- Heat a skillet over medium heat and grill the sandwich until golden brown, about 4-5 minutes per side, pressing down with a spatula.
- Slice in half and serve hot.
how to serve Reuben Sandwich
Serve the sandwich hot so the cheese stays melted. Cut it in half to make it easy to eat. Add a pickle or some chips on the side. A small salad or coleslaw also works well.
how to store Reuben Sandwich
If you have leftovers, wrap the sandwich in foil and store in the fridge for up to 2 days. Reheat in a skillet over low heat or in an oven at 350°F (175°C) until warm and the cheese melts. Avoid microwaving if you want the bread to stay crisp.
tips to make Reuben Sandwich
- Use thinly sliced corned beef so it heats fast.
- Drain the sauerkraut well to avoid soggy bread.
- Butter the bread evenly for a golden crust.
- Press the sandwich gently with a spatula while cooking for better contact and melt.
- Cook on medium heat so the cheese melts before the bread burns.
variation (if any)
- Swap corned beef for pastrami for a slightly different flavor.
- Use Russian dressing instead of Thousand Island.
- Make an open-faced version: place filling on one slice and broil until cheese melts.
- Try grilled rye or marble rye for a change in bread flavor.
FAQs
Q: Can I use deli corned beef?
A: Yes. Thin deli corned beef works well and heats quickly.
Q: Can I make this vegetarian?
A: Yes. Use plant-based corned beef or a mix of grilled mushrooms and Swiss-style vegan cheese.
Q: How do I keep the bread from getting soggy?
A: Drain the sauerkraut well and do not add too much dressing. Butter the outside of the bread for a barrier and crisp crust.
Q: Can I make this in a panini press?
A: Yes. A panini press works great and gives even heat and a nice press on the sandwich.
Q: How long does it take to cook?
A: About 8-10 minutes total, 4-5 minutes per side on medium heat.
Reuben Sandwich
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: None
Description
A quick and easy Reuben Sandwich made with corned beef, Swiss cheese, and sauerkraut, grilled to perfection.
Ingredients
- 2 slices of rye bread
- 4 oz corned beef
- 2 slices of Swiss cheese
- Sauerkraut
- Butter
- Thousand Island dressing
Instructions
- Butter the outside of both slices of rye bread.
- Spread Thousand Island dressing on the unbuttered side of one slice.
- Add the corned beef, then the Swiss cheese, and top with sauerkraut.
- Place the second slice of bread on top, buttered side up.
- Heat a skillet over medium heat. Place the sandwich and grill until golden brown and cheese melts, about 4-5 minutes per side, pressing down with a spatula while cooking.
- Remove from the pan, slice in half, and serve hot.
Notes
Serve the sandwich with a pickle or chips. Store leftovers in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 sandwich
- Calories: 470
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
