Reuben Recipe

Sandwiches (assembly and cook)

1. 1

   Prepare sauerkraut

   Place sauerkraut in a fine-mesh sieve and press with the back of a spoon to remove excess liquid. Optionally rinse briefly under cold water for a milder flavor, then squeeze out moisture and set aside on paper towels.

2. 2

   Warm corned beef

   If corned beef is cold from the fridge, warm slices briefly to make assembly easier: place beef in a single layer on a microwave-safe plate and heat for 20–30 seconds, or place in a skillet over medium-low heat for 1–2 minutes until just warm. Do not overcook or dry out the meat.

3. 3

   Assemble sandwiches

   Lay out 4 slices of marble rye bread. Spread about 2 tablespoons of Thousand Island dressing on each slice. If using, spread a thin layer of Dijon mustard on the opposite slice. On each dressed slice, place 4 ounces (about 4 slices) of warm corned beef evenly. Top the corned beef with 1/2 cup well-drained sauerkraut (divide the prepared 2 cups among 4 sandwiches). Sprinkle freshly ground black pepper evenly over sauerkraut. Place 2 slices of Swiss cheese over the sauerkraut. Close each sandwich with the remaining bread slices, dressing side down.

4. 4

   Butter the bread

   Spread about 1 tablespoon of softened unsalted butter evenly on the outside face of each top and bottom slice of bread (about 2 tablespoons butter per sandwich total). This ensures a golden crust when grilling.

5. 5

   Grill sandwiches

   Heat a large skillet or griddle over medium to medium-low heat. When hot, place two assembled sandwiches (buttered side down) in the skillet. Press gently with a spatula or a heavy-bottomed pan to compress slightly. Cook for 3–4 minutes until the bottom is deep golden brown. Carefully flip each sandwich and cook another 3–4 minutes, pressing gently, until the second side is golden and the Swiss cheese is fully melted. If cheese is slow to melt, cover the pan for 30–60 seconds to trap heat and speed melting. Repeat with remaining two sandwiches.

6. 6

   Rest and serve

   Remove sandwiches from the skillet and let rest 1 minute, then cut each sandwich in half on the diagonal. Serve warm with optional pickles on the side. Adjust Thousand Island or mustard to taste.