Classic Reuben Sandwich Layers (Printable View)

Savory corned beef and sauerkraut meld with Swiss cheese and dressing between toasted rye slices.

# What You'll Need:

→ Bread & Cheese

01 - 4 slices rye bread
02 - 4 slices Swiss cheese

→ Meat

03 - 7 ounces corned beef, thinly sliced

→ Vegetables

04 - 1 cup sauerkraut, well drained

→ Dressing

05 - 4 tablespoons Russian dressing

→ For Grilling

06 - 2 tablespoons unsalted butter, softened

# How To Make It:

01 - Arrange rye bread slices on a clean surface and spread 1 tablespoon of Russian dressing evenly on one side of each slice.
02 - Place a slice of Swiss cheese on two bread slices, then layer half the corned beef and half the drained sauerkraut. Top each with another slice of Swiss cheese.
03 - Cover each with the remaining bread slices, dressing side down, forming two complete sandwiches.
04 - Spread softened butter evenly on the exterior surfaces of each sandwich, covering both the top and bottom slices.
05 - Heat a large skillet or griddle over medium heat. Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula until the bread is golden brown and cheese is melted.
06 - Remove sandwiches from heat, allow to rest for 1 minute, then slice in half and serve warm.

# Expert Advice:

01 -
  • The contrast of tangy sauerkraut against creamy dressing and buttery toast hits different when you nail the pressure and timing.
  • It's proof that simple, honest ingredients layered with care taste infinitely better than anything overthought.
  • Twenty minutes from craving to eating, which makes weeknight dinners feel a bit like deli indulgence.
02 -
  • Sauerkraut moisture is the silent saboteur; even if you think you've drained it enough, press it in a strainer with a spoon—the difference between a crispy sandwich and a soggy one happens here.
  • Medium heat is non-negotiable; high heat will char your bread before the cheese melts, and low heat creates a pale, floppy result.
03 -
  • Warm your dressing slightly in the skillet before spreading it; this helps it distribute more evenly and adds a subtle depth.
  • Press gently and consistently, not once and hard—a sandwich built on pressure that's maintained feels better in your hands and melts more evenly.
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