Reuben Sandwich

why make this recipe

This Reuben Sandwich is quick, filling, and full of flavor. You make it when you want a warm, cheesy sandwich with tangy sauerkraut and savory corned beef. It is a classic that feels special but cooks fast.

introduction

A Reuben Sandwich mixes corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread and grills it until the cheese melts. If you like hearty hot sandwiches, you might also enjoy the rich flavors in the ultimate chicken parm sandwich for another take on a classic sandwich.

how to make Reuben Sandwich

1. Heat a skillet over medium heat.
2. Spread Russian dressing on one side of each rye bread slice.
3. On one slice, layer Swiss cheese, corned beef, and drained sauerkraut. Top with the other slice, dressing side down.
4. Butter the outside of both bread slices.
5. Place the sandwich in the skillet. Cook 3–4 minutes per side until the bread is golden and the cheese melts.
6. Remove, slice in half, and serve warm.

Ingredients :

• 2 slices rye bread
• 3 ounces sliced corned beef
• 2 slices Swiss cheese
• 1/4 cup sauerkraut, drained
• 2 tablespoons Russian dressing
• 1 tablespoon unsalted butter

Directions :

• Preheat a skillet over medium heat.
• Spread Russian dressing evenly on one side of each rye bread slice.
• Layer Swiss cheese, corned beef, and sauerkraut on one bread slice, then top with the other slice, dressing side down.
• Butter the outside of both bread slices.
• Place the sandwich in the skillet and cook for 3-4 minutes per side until the bread is golden brown and the cheese melts.
• Remove from skillet, slice in half, and serve warm.

how to serve Reuben Sandwich

Cut the sandwich in half and serve it hot. Offer pickles, potato chips, or a small salad on the side. A warm cup of soup also pairs well.

how to store Reuben Sandwich

If you have leftovers, wrap the sandwich tightly in foil or plastic wrap. Store in the refrigerator for up to 2 days. Reheat in a skillet or oven to keep the bread crisp and the cheese melted. Avoid microwaving if you want the bread to stay crisp.

tips to make Reuben Sandwich

• Drain sauerkraut well to avoid soggy bread.
• Butter the bread right before grilling for even browning.
• Cook on medium heat so the cheese melts before the bread burns.
• Press the sandwich gently with a spatula for even contact with the pan.
• Use fresh rye bread and good quality corned beef for best flavor.

variation (if any)

• Swap corned beef for pastrami or roasted turkey.
• Use Thousand Island dressing instead of Russian dressing.
• Make a vegetarian Reuben with grilled tempeh or thinly sliced roasted portobello mushrooms.

FAQs

Q: Can I make the sandwich ahead and grill later?
A: Yes. Assemble and wrap it, then keep in the fridge. Grill just before serving.

Q: Can I use frozen sauerkraut?
A: Fresh or canned sauerkraut works best. If frozen, thaw and drain well before using.

Q: How do I keep the bread from getting soggy?
A: Drain the sauerkraut well and butter the bread just before grilling. Cook on medium heat so the sandwich cooks quickly and stays crisp.

Q: Can I use a sandwich press or panini maker?
A: Yes. A press works well and gives even heat and a nice crust. Watch the time so it does not overcook.

Reuben Sandwich

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 18 minutes
• Yield: 1 serving 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American
• Diet: Non-Vegetarian

Print Recipe

Pin Recipe

---

Description

A classic Reuben Sandwich made with corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled to perfection.

---

Ingredients

Scale 1x2x3x

• 2 slices rye bread
• 3 ounces sliced corned beef
• 2 slices Swiss cheese
• 1/4 cup sauerkraut, drained
• 2 tablespoons Russian dressing
• 1 tablespoon unsalted butter

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat a skillet over medium heat.
2. Spread Russian dressing on one side of each rye bread slice.
3. Layer Swiss cheese, corned beef, and drained sauerkraut on one slice, then top with the other slice, dressing side down.
4. Butter the outside of both bread slices.
5. Place the sandwich in the skillet. Cook 3–4 minutes per side until the bread is golden and the cheese melts.
6. Remove, slice in half, and serve warm.

---

Notes

Serve with pickles, potato chips, or a small salad. A warm cup of soup pairs well.

---

Nutrition

• Serving Size: 1 sandwich
• Calories: 540
• Sugar: 3g
• Sodium: 1200mg
• Fat: 30g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 70mg