Classic Reuben Sandwich

# What You'll Need:

→ Bread & Cheese

01 - 4 slices rye bread

02 - 4 slices Swiss cheese

→ Meat

03 - 7 oz corned beef, thinly sliced

→ Vegetables

04 - 1 cup sauerkraut, well drained

→ Dressing

05 - 4 tbsp Russian dressing

→ For Grilling

06 - 2 tbsp unsalted butter, softened

# Step-by-Step Guide:

01 - Lay out the rye bread slices on a work surface. Spread 1 tablespoon of Russian dressing on one side of each slice.

02 - On two of the slices, place a slice of Swiss cheese, followed by half the corned beef, half the sauerkraut, and another slice of Swiss cheese.

03 - Top each with the remaining bread slices, dressing side down, to form two sandwiches.

04 - Spread softened butter evenly on the outside of each sandwich (both top and bottom).

05 - Heat a large skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.

06 - Remove from the skillet, let rest for 1 minute, then slice in half and serve warm.

# Expert Suggestions:

01 -

The contrast between tangy sauerkraut and creamy melted cheese creates this perfect balance that keeps you coming back for bite after bite
It transforms simple deli ingredients into something that feels like a special occasion treat but comes together in twenty minutes

02 -

I learned the hard way that skipping the sauerkraut draining step results in a sad soggy sandwich, so squeeze it thoroughly even if it feels excessive
Medium heat is your friend, high heat burns the bread before the cheese melts, and nobody wants that disappointment

03 -

Try toasting your sauerkraut in a dry pan for a few minutes before assembling, it adds this incredible depth and removes excess moisture simultaneously
If your bread is getting too dark before the cheese melts, tent the sandwich with foil for the last minute of cooking

Classic Reuben Sandwich (Printable)