Description

This Classic Reuben Sandwich brings together layers of flavor with tender corned beef, creamy Swiss cheese, and tangy sauerkraut on crispy rye bread. It’s a quick and satisfying meal ideal for any day of the week, sure to please comfort food lovers.

Ingredients

Scale

8 slices rye bread
1 to 1½ cups sauerkraut very well drained
butter softened for grilling
12 ounces corned beef thinly sliced
8 slices swiss cheese
½ cup russian dressing or thousand island
½ cup mayo
¼ cup chili sauce or ketchup
1-2 tablespoons minced pickles/relish
1 tablespoons prepared horseradish
1 teaspoon worcestershire + squeeze of lemon
salt and pepper to taste

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Instructions

To prepare the dressing, whisk all dressing ingredients until smooth and refrigerate until needed.
Warm the corned beef in a skillet for 20-30 seconds.
Heat the sauerkraut in a small pot over low heat to avoid a cold sandwich.
Lay out 4 slices of rye bread, spreading the dressing on each. Layer with Swiss cheese, warmed corned beef, warmed sauerkraut, and more dressing; top with another slice of Swiss if desired. Cover with remaining bread slices.
Butter the outsides of the sandwiches, or spread mayo for a crispier finish.
Preheat a skilful or large pan on medium heat. Grill each sandwich for 3-5 minutes on each side until golden and the cheese has melted. To help melt the cheese, cover the skillet or tent it, adding a splash of water for steam if needed.
Slice the sandwiches after letting them rest for about a minute and serve hot.

Notes

Marbled rye adds a unique flavor and visual appeal to the sandwich.
For a quick meal, prep the dressing and warm the ingredients ahead of time.
Adjust the amount of corned beef based on your preference for a heartier sandwich.

Nutrition

Serving Size: 1 sandwich
Calories: 535
Sugar: 5g
Sodium: 1580mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 4g
Protein: 27g
Cholesterol: 80mg