Reuben Sandwich
The quintessential New York deli experience stacked high between two slices of toasted rye. Thin-sliced corned beef meets tangy sauerkraut, melted Swiss cheese, and creamy Thousand Island dressing, all griddled to a golden, buttery crunch. One bite and you will understand why this sandwich has been a lunchtime legend for over a century.
Ingredients
- 8 slices seedless rye bread
- 12 ounces thinly sliced corned beef
- 1 cup sauerkraut, well drained and squeezed dry
- 4 slices Swiss cheese (about 4 ounces)
+ 4 more ingredients
Instructions
Combine the Thousand Island dressing and whole grain mustard in a small bowl and stir until smooth. Set aside.
Lay out all 8 slices of rye bread on a clean work surface. Spread the dressing mixture evenly across one side of each slice.
On 4 of the bread slices, layer the corned beef, dividing it equally. Do not pack the meat too tightly; loosely folded slices melt and heat more evenly.
Spoon the drained sauerkraut over the corned beef on each sandwich, spreading it into an even layer.
Place one slice of Swiss cheese on top of the sauerkraut on each sandwich. Top with the remaining bread slices, dressing side down.
Spread the softened butter evenly across the top and bottom outer surfaces of each assembled sandwich. Sprinkle caraway seeds onto the buttered surfaces if desired.
Heat a large cast iron skillet or griddle over medium heat. Once hot, place the sandwiches in the pan. Press down gently with a spatula or place a heavy pan on top to compress them slightly.
Cook for 3 to 4 minutes per side, until the bread is deeply golden and crispy and the cheese is fully melted. If the bread is browning too fast before the cheese melts, reduce heat to medium-low and cover the pan briefly.
Transfer to a cutting board, let rest for 1 minute, then slice each sandwich in half on the diagonal. Serve immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI