Reuben Or Rachel Recipe
Reuben: Corned beef, tangy sauerkraut, swiss cheese, and thousand island on rye bread. Rachel: Oven-roasted turkey, swiss cheese, tangy sauerkraut and thousand island on rye bread.
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Ingredients
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Sandwiches (makes 4 sandwiches)
Optional garnish / serving
Method
Prepare components
Drain and season sauerkraut
Place the sauerkraut in a fine mesh sieve or clean kitchen towel and press to remove excess liquid. Transfer to a bowl and stir in the coarse ground black pepper. Taste and adjust—sauerkraut should be tangy but not watery.
Prep meats and cheese
If corned beef or turkey slices are thicker than deli-thin, separate into thin slices. Lay out Swiss cheese slices so they are ready to assemble. Warm the corned beef or turkey gently in a skillet or microwave for 30–45 seconds if desired (this helps melting the cheese and melding flavors).
Butter the bread
Spread about 1/2 tablespoon of softened butter evenly on one side of each slice of rye bread (total about 4 tbs). The buttered sides will be the outside for grilling to create a golden crust.
Assemble sandwiches
Assemble Reubens
For each Reuben (makes up to 2 if making both types): Place 1 buttered bread slice butter-side down on a cutting board. Spread 2 tablespoons of thousand island dressing on the top (unbuttered) side. Layer 3 oz (about half of the corned beef per sandwich) of corned beef evenly, then 1/2 cup of drained sauerkraut, and 2 slices of Swiss cheese. Top with the second bread slice, butter-side up.
Assemble Rachels
For each Rachel: Place 1 buttered bread slice butter-side down. Spread 2 tablespoons thousand island on the top (unbuttered) side. Layer 3 oz (about half of the turkey per sandwich) of sliced turkey evenly, then 1/2 cup drained sauerkraut, and 2 slices Swiss cheese. Top with the second bread slice, butter-side up.
Cook
Heat a large skillet or griddle over medium heat until hot. Place assembled sandwiches in the skillet (do not crowd; work in batches if needed). Cook for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese has melted. If the bread is browning too quickly before cheese melts, lower heat to medium-low and cover the pan with a lid for 1–2 minutes to trap heat and encourage melting.
Alternatively, preheat an oven to 375°F (190°C) and place sandwiches on a baking sheet. Bake for 8–10 minutes, flip once halfway through, until bread is crisp and cheese has melted.
Finish and serve
Transfer cooked sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half on the diagonal. Serve immediately with dill pickle slices and extra thousand island on the side if desired.