Description
Reuben sandwich delivers classic deli flavors between perfectly grilled rye bread, layering tender corned beef, tangy sauerkraut, and creamy Swiss cheese. Delicious comfort beckons with each savory, melty bite you’ll eagerly devour.
Ingredients
Scale
Protein and Dairy:
- 3/4 pound corned beef
- 8 slices Swiss cheese
Bread:
- 8 slices marble rye bread
Condiments and Seasonings:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 2 tablespoons lemon juice
- 1/4 cup salted butter, softened
- 2 cups sauerkraut, drained
Instructions
- Craft the tangy Russian dressing by whisking mayonnaise, ketchup, salt, pepper, Worcestershire sauce, and lemon juice in a small mixing bowl until smooth and well-combined.
- Generously coat one side of each bread slice with butter, then spread Russian dressing on the opposite interior sides of the bread.
- Layer the sandwich components strategically: place Swiss cheese, corned beef slices, sauerkraut, and another Swiss cheese slice between the dressed bread sides, ensuring the buttered surfaces face outward.
- Preheat a non-stick skillet over medium heat for approximately 2-3 minutes, creating an even cooking surface.
- Carefully transfer the assembled sandwich to the heated skillet, allowing the buttered exterior to develop a golden-brown crisp and the cheese to slowly melt.
- After 3-4 minutes, when the first side achieves a rich, caramelized color, gently flip the sandwich using a spatula to cook the opposite side.
- Continue cooking for an additional 2-3 minutes, monitoring heat to prevent burning while ensuring the cheese becomes fully melted and the bread turns uniformly crisp.
- Remove the hot sandwich from the skillet, let it rest momentarily, then slice diagonally and serve immediately while warm and crispy.
Notes
- Customize the Russian dressing by adding a dash of hot sauce or chopped pickles for extra tang and complexity.
- Use room temperature butter for easier spreading and more even browning on the bread’s exterior.
- Drain sauerkraut thoroughly to prevent soggy sandwich bottoms and maintain a crisp texture.
- For a lighter version, swap corned beef with turkey pastrami and use Greek yogurt instead of mayonnaise in the dressing.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 743 kcal
- Sugar: 4 g
- Sodium: 1650 mg
- Fat: 51 g
- Saturated Fat: 21 g
- Unsaturated Fat: 25 g
- Trans Fat: 1.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 90 mg