Description
This Beef Reuben Sandwich is the ultimate comfort food, featuring tender corned beef, melty Swiss cheese, tangy sauerkraut, and creamy Thousand Island dressing, all toasted between slices of buttery rye bread. It’s a perfect choice for a quick lunch, dinner, or when you’re craving a classic deli favorite at home.
Ingredients
Scale
- 8 slices rye bread
- 1/2 lb thinly sliced corned beef
- 4 slices Swiss cheese
- 1 cup sauerkraut (drained and pressed dry)
- 1/4 cup Thousand Island dressing
- 4 tbsp butter (softened)
Instructions
- Preheat a skillet or griddle over medium heat.
- Butter one side of each slice of rye bread.
- On the unbuttered side of 4 slices of bread, layer as follows: 1 slice of Swiss cheese, a generous portion of corned beef, 1/4 cup sauerkraut, and 1 tablespoon of Thousand Island dressing. Top with another slice of Swiss cheese and a second slice of bread (buttered side out).
- Place the sandwich on the skillet and cook for 3-4 minutes per side, or until the bread is golden brown and the cheese has melted. Press lightly with a spatula while cooking.
- Remove from the skillet, slice in half, and serve warm with pickles or your favorite side.
Notes
- Drain the Sauerkraut – Make sure to remove excess liquid from the sauerkraut to avoid soggy bread.
- Substitute Cheese – While Swiss is traditional, try Havarti or provolone for a twist.
- Add Extra Flavor – Spread a thin layer of Dijon mustard on the bread for a tangy kick.
- Reheat Tip – Reheat leftover sandwiches in a skillet over low heat to keep the bread crispy.
- Prep Time: 5 minutes
- Cook Time: 8 minutes