Reuben Sandwich Recipe
Wigleys corned beef, 1000 island, sauerkraut, swiss cheese, marble rye
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Ingredients
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Sandwich
Optional garnish & serving
Method
Prepare components
Drain sauerkraut
Place 1 cup sauerkraut in a fine-mesh sieve or clean kitchen towel and press or squeeze gently to remove excess liquid. This prevents the sandwich from becoming soggy.
Warm corned beef
If the Wigleys corned beef is cold from refrigeration, warm it gently: heat a skillet over medium-low, add the corned beef slices in a single layer, and warm for 1–2 minutes per side until just heated through. Remove and keep warm.
Prep bread & cheese
Lay out 8 slices of marble rye. On four slices, evenly spread about 2 tablespoons of Thousand Island dressing each (total about 1/2 cup used now). Reserve remaining dressing for serving or extra spread as desired. Top the dressed slices with 2 slices Swiss cheese each.
Assemble sandwiches
Layer filling
On top of the Swiss cheese, divide the warmed Wigleys corned beef among the four sandwiches (about 3 oz per sandwich). Pile the drained sauerkraut evenly over the corned beef (about 1/4 cup per sandwich). Spread a light layer of Thousand Island on the remaining four bread slices (about 1/8 cup each) and place them, dressing-side down, on top to close each sandwich.
Butter bread
Spread about 1/2 tablespoon of softened butter on the outside of each slice of bread (both top and bottom) for a total of roughly 2 tablespoons for four sandwiches. This helps create a golden, crispy exterior when grilling.
Grill sandwich
Pan-grill method
Heat a large skillet or griddle over medium heat. Place sandwiches in the skillet and press down gently with a spatula or a heavy pan. Cook for 3–4 minutes until the bottom is golden brown and the cheese begins to melt. Flip carefully and cook an additional 3–4 minutes until the second side is golden and the cheese is fully melted. If the exterior is browning before the cheese melts, reduce the heat to medium-low and cover the skillet for 1–2 minutes to trap heat and finish melting the cheese.
Alternate: sandwich press
Preheat a sandwich press or panini maker. Place the sandwich in the press and cook for 3–5 minutes, until bread is crisp and cheese is melted.
Finish & serve
Remove sandwiches from heat and let rest for 1 minute. Cut each sandwich on the diagonal. Serve hot with dill pickles and potato chips on the side. Offer remaining Thousand Island dressing for extra dipping or spreading.