Reuben Sandwich Recipe

Prepare sauerkraut

Place sauerkraut in a fine mesh strainer. Rinse briefly under cold water to remove excess brine if desired, then press or squeeze to remove excess moisture. Set aside on paper towel to drain completely (about 5 minutes).

Assemble sandwiches

Lay out 8 slices of rye bread. Spread approximately 1 tablespoon of Russian dressing evenly on one side of each slice (reserve about 2 tablespoons total for serving if desired). On 4 of the slices (these will be the bottoms), layer 3 ounces of thinly sliced corned beef each, followed by 2 slices of Swiss cheese on top of the meat. Evenly divide the drained sauerkraut among the 4 sandwiches (about 1/4 cup per sandwich) and spread it over the cheese. Top each with the remaining 4 bread slices, dressing side down, so dressing is inside and butter side will be outside for grilling.

Butter bread

Spread about 3/4 teaspoon to 1 teaspoon of softened butter on the outer side of each assembled sandwich slice (both top and bottom) so that the exterior will brown evenly when grilled. Use all softened butter across the 4 sandwiches (about 3 tablespoons total).

Grill sandwiches

Heat a large skillet or griddle over medium-low to medium heat. Once hot, add the sandwiches (work in batches if necessary) and cook gently for 3 to 4 minutes per side, pressing lightly with a spatula, until the bread is golden brown and the cheese is melted. If bread is browning before cheese melts, reduce heat to low and cover the pan with a lid for 1–2 minutes to help cheese melt through. Total grilling time per sandwich should be about 6–8 minutes.

Rest and slice

Remove sandwiches from the pan and let rest for 1 minute to set. Slice each sandwich diagonally in half with a sharp knife and transfer to plates.

Serve each Reuben half with a pickle spear and a handful of potato chips on the side. Offer extra Russian dressing for dipping if desired.