Reuben Sandwich

Name: Reuben Sandwich
Total time: 20 min
Yield: 3 servings
Cuisine: North American
Ingredients: 8 slices rye bread; 1 lb thinly sliced corned beef; 8 slices Swiss cheese; 1 cup sauerkraut, drained and squeezed dry; 1/2 cup Russian or Thousand Island dressing; 4 tbsp unsalted butter, softened

A griddled deli classic stacking warm corned beef, melted Swiss, sauerkraut, and Russian dressing between crisp buttered rye.

20 minutes

Serves 3

Lunch

Contains common allergens

Dairy Wheat

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Instructions

5 steps

1
Warm the sliced corned beef in a covered skillet over medium-low heat with a splash of water for 3 to 4 minutes until heated through and pliable, then set aside.

2
Heat the drained sauerkraut in a small saucepan over medium heat until warmed and any excess liquid evaporates, about 3 minutes, so it does not make the sandwich soggy.
3
Butter one side of each bread slice, then build each sandwich butter-side-out: a slice of Swiss, a quarter of the corned beef, a quarter of the sauerkraut, a tablespoon of dressing, a second slice of Swiss, and the top bread slice.
4
Griddle each sandwich in a skillet over medium heat for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is deep golden and the cheese is fully melted.
5
Transfer to a cutting board, let rest for 1 minute so the cheese sets slightly, then slice diagonally and serve hot with a dill pickle.

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