Classic Reuben Sandwich
Grilling this sandwich low and slow, the same way as a good grilled cheese, gives the sauerkraut and dressing time to warm through as the bread crisps.
Serves
2
Prep
10 minutes
Cook
15 minutes
Ingredients
- 4 slices rye bread
- 3 tablespoons Thousand Island dressing or Russian dressing
- 8 ounces thinly sliced corned beef
- 1 cup sauerkraut, well drained
- 4 slices Swiss cheese
- 3 tablespoons unsalted butter, softened
Instructions
- 1
Press the drained sauerkraut firmly between paper towels to remove as much excess liquid as possible — wet sauerkraut is the main reason Reubens turn soggy.
- 2
Spread the Thousand Island dressing on one side of each slice of rye bread.
- 3
On two slices, layer half the Swiss cheese, then the corned beef, then the well-drained sauerkraut, then the remaining Swiss cheese.
- 4
Top with the remaining slices of bread, dressing-side down.
- 5
Butter the outside of both sides of each sandwich.
- 6
Heat a large skillet or griddle over medium-low heat. Add the sandwiches and cook for 4–5 minutes per side, pressing down gently with a spatula occasionally, until the bread is deeply golden and crisp and the cheese is completely melted. Keep the heat moderate — rushing this with high heat browns the bread before the interior warms through.
- 7
Transfer to a cutting board, let rest for 1 minute, then cut in half and serve immediately.
Chef's Tip — Squeeze the sauerkraut dry in a clean kitchen towel, not just draining it in a colander — you'll be surprised how much extra liquid comes out, and it makes a real difference to the final texture.
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