Classic Reuben Sandwich
The Classic Reuben Sandwich is a comforting staple of American deli cuisine, inspired by flavors of Eastern Europe.
Equipment
- 10-inch non-stick skillet
- Spatula (flat, metal or heat-resistant)
- Cutting board
- Clean kitchen towel (for draining sauerkraut)
- Lid or baking sheet (to loosely cover skillet)
- Bread knife or serrated knife
Ingredients
- 8 slices rye bread fresh and preferably seeded
- ½ pound corned beef thinly sliced, about 225g
- 1 cup sauerkraut drained and squeezed dry, about 140g
- 4 oz Swiss cheese grated or thinly sliced, about 115g (roughly 1/2 cup grated)
- ¼ cup Thousand Island dressing 60ml
- 4 tablespoons butter softened, about 55g
Instructions
- Place a non-stick skillet over medium heat and let it warm for 1–2 minutes while you assemble the sandwiches.
- Butter one side of each slice of rye bread generously with softened butter.8 slices rye bread, 4 tablespoons butter
- On the non-buttered side of each bread slice, spread a thin layer of Thousand Island dressing (about 1½ teaspoons per slice). You will use all ¼ cup across the 8 slices.8 slices rye bread, 1/4 cup Thousand Island dressing
- Layer sliced corned beef, Swiss cheese, and sauerkraut onto half of the bread slices, dressing-side up. Cover with remaining bread slices, buttered side out.8 slices rye bread, 1/2 pound corned beef, 1 cup sauerkraut, 4 oz Swiss cheese
- Place sandwiches into the preheated skillet, cook for about 3–5 minutes on each side, pressing gently with a spatula, until the bread is golden brown and the cheese melts. If the bread is browning too quickly before the cheese melts, reduce heat slightly and place a lid loosely over the skillet for 1–2 minutes to trap heat and speed up the melt.
- Transfer the sandwiches to a cutting board, allow to rest for a minute, then slice each in half to serve.
Notes
Storage: Cooked Reubens keep wrapped in foil in the fridge for up to 2 days. Reheat in a dry skillet over medium-low heat for 2–3 minutes per side, or unwrapped on a baking sheet at 350°F / 175°C (180°C fan-forced) for 8 minutes. Avoid the microwave — it makes the bread soft.
Make-Ahead: Assemble sandwiches up to 24 hours in advance, wrap tightly in plastic wrap, and refrigerate. Cook straight from the fridge, adding an extra minute per side.
Substitutions: Swap corned beef for pastrami, use Russian dressing instead of Thousand Island, or try marble rye for a slightly sweeter bread. Gruyère or Jarlsberg work in place of Swiss cheese.
Pro Tip: Squeeze the sauerkraut in a clean kitchen towel until bone-dry — this single step prevents soggy bread and is the most common Reuben mistake.
Freezing: Leftover corned beef freezes well for up to 2 months in an airtight container or zip-top bag with the air pressed out.
Nutrition
Serving: 1servingCalories: 556kcalCarbohydrates: 35gProtein: 22gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 91mgSodium: 1603mgPotassium: 375mgFiber: 5gSugar: 5gVitamin A: 629IUVitamin C: 21mgCalcium: 320mgIron: 4mg
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