Description
A delicious twist on the classic Reuben sandwich, featuring corned beef, Swiss cheese, and sauerkraut grilled to perfection.
Ingredients
Scale
- 8 slices rye bread
- 1 pound corned beef, thinly sliced
- 8 slices Swiss cheese
- 1 cup sauerkraut, drained and patted dry
- 1/2 cup Russian or Thousand Island dressing
- 4 tablespoons unsalted butter, softened
Instructions
- Prepare the Ingredients:
- Lay out the rye bread slices on a clean surface.
- Spread a tablespoon of Russian or Thousand Island dressing on one side of each slice.
- Assemble the Sandwich:
- On half of the bread slices, layer slices of Swiss cheese, followed by corned beef, and then sauerkraut.
- Top with another slice of Swiss cheese.
- Place the remaining bread slices on top, dressing side down, to complete the sandwich.
- Preheat the Skillet:
- Heat a large skillet or griddle over medium heat.
- Grill the Sandwich:
- Spread softened butter on the outer sides of each sandwich.
- Place the sandwiches into the skillet. Press down slightly with a spatula.
- Grill until the bread is golden brown and crispy, about 3-4 minutes.
- Carefully flip the sandwiches and cook the other side until golden brown, another 3-4 minutes.
- Make sure the cheese is completely melted.
- Serve:
- Remove sandwiches from the skillet.
- Let them cool slightly, then cut in half and serve warm.
Notes
- For added flavor, you can toast the sauerkraut in a separate pan for a few minutes before adding it to the sandwich.
- Feel free to use marble rye or pumpernickel bread for a different twist.
- Customize the ratio of dressing, cheese, and meat according to personal preference.
- Ensure the sauerkraut is well-drained to prevent the sandwich from becoming soggy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwiches
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich