Reuben Sandwich Recipe

why make this recipe

This Reuben sandwich is quick, filling, and full of bold taste. It mixes salty corned beef, tangy sauerkraut, creamy Russian dressing, and melted Swiss cheese on rye bread. You can make it for lunch or a simple dinner. It comes together fast and feels special.

introduction

A Reuben is a classic grilled sandwich with rye bread, corned beef, Swiss cheese, sauerkraut, and Russian dressing. It gives you hot, melty cheese and a nice tang from the sauerkraut. If you want a sweet side, try a banana pudding brownies recipe to finish the meal.

how to make Reuben Sandwich Recipe

1. Butter one side of each slice of rye bread.
2. Spread Russian dressing on the unbuttered sides.
3. On one slice, place 1 slice of Swiss cheese, then the corned beef, then the drained sauerkraut, and the remaining slice of Swiss cheese.
4. Top with the second slice of bread, dressing-side down.
5. Heat a nonstick skillet over medium heat.
6. Grill the sandwich about 3 minutes per side, until the bread is golden and the cheese melts. Press gently with a spatula as it cooks.
7. Serve right away with pickles and potato chips, French fries, or vinaigrette potato salad.

Ingredients :

2 slices rye bread ((regular or marble)), 1 tablespoon butter (, softened), 2 tablespoons Russian dressing, 2 slices Swiss cheese ((or more, to taste)), 3-4 ounces corned beef (, thinly sliced), 1/4 cup sauerkraut (, drained), pickles and potato chips or French fries ((for serving))

Directions :

Butter one side of each of the slices of rye bread. Spread Russian dressing on the unbuttered sides. Layer the sandwich in the following order: 1 slice of Swiss cheese, corned beef, sauerkraut, and the remaining slice of cheese. Top with the second slice of bread, dressing-side down., Heat a nonstick skillet over medium heat. Grill the sandwich until the bread is golden and crispy and the cheese is melted, about 3 minutes per side. Gently press down on the sandwich occasionally with a spatula as it cooks. Serve immediately with pickles and potato chips, French fries, or vinaigrette potato salad.

how to serve Reuben Sandwich Recipe

Cut the sandwich in half on a diagonal. Serve warm so the cheese stays melted. Add pickles on the side and a handful of potato chips or fries. A simple green salad also works if you want something lighter.

how to store Reuben Sandwich Recipe

Cool the sandwich to room temperature before storing. Wrap tightly in foil or plastic wrap and keep in the fridge for up to 2 days. Reheat in a skillet or oven at low heat to keep the bread crisp and melt the cheese. Avoid microwaving if you want crisp bread.

tips to make Reuben Sandwich Recipe

• Drain the sauerkraut well so the sandwich does not get soggy.
• Use medium-low heat to melt the cheese without burning the bread.
• Press gently with a spatula while grilling to help the cheese melt.
• Add extra Swiss if you like it very cheesy.
• Let the sandwich rest 1 minute after cooking before cutting.

variation (if any)

• Swap Russian dressing for Thousand Island dressing for a sweeter taste.
• Use pastrami instead of corned beef for a different flavor.
• Make a vegetarian Reuben with grilled tempeh or marinated mushrooms.
• Try marble rye or pumpernickel for a different bread taste.

FAQs

Q: Can I make the sandwich ahead and reheat?
A: Yes. Wrap and chill for up to 2 days. Reheat in a skillet or oven for best texture.

Q: What can I use instead of Russian dressing?
A: Thousand Island dressing works well and is a common substitute.

Q: Can I use deli corned beef slices?
A: Yes. Thin deli corned beef slices are perfect for this sandwich.

Q: How do I keep the bread from getting soggy?
A: Drain sauerkraut well, butter the outside of the bread, and grill on medium-low heat.

Q: Can I make this in a panini press?
A: Yes. A panini press works great and gives even heat to melt the cheese.

Reuben Sandwich

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 5 minutes
• Cook Time: 6 minutes
• Total Time: 11 minutes
• Yield: 1 serving 1x
• Category: Main Course
• Method: Grilling
• Cuisine: American
• Diet: None

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Description

A classic grilled Reuben sandwich filled with corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread.

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Ingredients

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• 2 slices rye bread (regular or marble)
• 1 tablespoon butter (softened)
• 2 tablespoons Russian dressing
• 2 slices Swiss cheese (or more, to taste)
• 3–4 ounces corned beef (thinly sliced)
• 1/4 cup sauerkraut (drained)
• Pickles and potato chips or French fries (for serving)

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Instructions

1. Butter one side of each slice of rye bread.
2. Spread Russian dressing on the unbuttered sides.
3. Layer the sandwich in the following order: 1 slice of Swiss cheese, corned beef, sauerkraut, and the remaining slice of cheese.
4. Top with the second slice of bread, dressing-side down.
5. Heat a nonstick skillet over medium heat.
6. Grill the sandwich about 3 minutes per side, until the bread is golden and the cheese melts, pressing gently with a spatula as it cooks.
7. Serve right away with pickles and potato chips, French fries, or vinaigrette potato salad.

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Notes

To prevent sogginess, drain the sauerkraut well and use medium-low heat while grilling.

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Nutrition

• Serving Size: 1 sandwich
• Calories: 450
• Sugar: 4g
• Sodium: 1200mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 60mg