Classic Reuben Sandwich
A hearty sandwich packed with sliced corned beef, swiss cheese, and sauerkraut.
Servings: 4 servings
Ingredients
- 8 slices of rye bread
- 1 lb sliced corned beef from the deli
- 8 slices of swiss cheese
- 14.5 oz can of sauerkraut drained
- butter
- mayo optional
- salt & pepper to taste
- thousand island dressing for dipping
Instructions
- Heat a skillet/pan large enough to fit your sandwich on the stovetop over medium heat.
- Butter one slice of bread and place it butter side down into the pan.
- Add a thin layer of mayo (if using) to the other side of the bread.
- Add a 1/4 lb of sliced corned beef to the bread.
- Then add 2 slices of swiss cheese to cover the meat.
- Add the sauerkraut (as much as you'd like) on top of the cheese. Sprinkle salt and pepper on top.
- Add another thin layer of mayo (if using) to the other slice of bread and put on top of the sandwich.
- Butter the top of the bread before you flip the sandwich. Carefully flip the sandwich with a large spatula when it's ready, and cook the other side for a few minutes.
- When it's done, carefully move it to a serving plate, cut it in half, and serve immediately with thousand island dressing on the side for dipping.
- Repeat steps to make the next sandwich if you plan on making them all at once, or save the rest to make for later.
Notes
This recipe makes 4 large Reuben Sandwiches. You can absolutely use less meat if that is your preference.