Classic Reuben Sandwich with Corned Beef, Swiss, and Sauerkraut
Savory, tangy, and perfectly toasted, this Classic Reuben Sandwich with Corned Beef, Swiss, and Sauerkraut is a deli favorite you can easily make at home. Layers of tender corned beef, melty Swiss cheese, and zesty sauerkraut are stacked between crispy, buttery bread and finished with a rich, flavorful dressing.
Ingredients
- For the Sandwich:
- 4 slices rye bread (marble rye is great)
- 4 tbsp unsalted butter, softened
- 4–6 slices corned beef (about 150 g / 5 oz)
- 4 slices Swiss cheese
- 1/2 cup sauerkraut, drained and squeezed of excess moisture
- 2–3 tbsp Thousand Island or Russian dressing
Instructions
- Prep the Bread : Spread softened butter evenly over one side of each slice of bread.
- Assemble the Sandwich : On the unbuttered side of 2 slices, spread a layer of dressing.Add 2 slices of Swiss cheese on each. Layer with corned beef, then sauerkraut, then another slice of cheese if desired.Top with the remaining bread slices, buttered side facing out.
- Grill the Sandwich : Heat a skillet or griddle over medium-low heat.Place sandwiches in the pan and cook until the bread is golden brown and the cheese begins to melt, about 3–4 minutes per side.Press gently with a spatula to help the sandwich heat through evenly.
- Serve : Remove from skillet, let rest 1 minute, then slice in half and serve hot.