Reuben Recipe

Prepare sauerkraut

Place the sauerkraut in a fine-mesh sieve and press and shake to remove excess liquid. Then transfer to a bowl and press with a spoon or paper towel until mostly dry. This prevents the sandwich from becoming soggy.

Assemble sandwiches

Lay out 8 slices of rye bread. Spread about 1 to 2 tablespoons of Russian or Thousand Island dressing evenly on one side of each slice (use roughly 2 tbsp per sandwich). On 4 slices of bread (the bottom halves), place one slice of Swiss cheese, then divide the corned beef evenly (about 4 oz per sandwich) in an even layer over the cheese. Top the corned beef with about 1/4 cup of the drained sauerkraut each, pressing it lightly so it stays on the meat. Add the second slice of Swiss cheese on top of the sauerkraut, then place the remaining bread slice, dressing side down, to form each sandwich.

Butter the bread for grilling

Spread about 1 tablespoon of softened butter (or spread 1 tablespoon mayonnaise) on the outside of each sandwich slice (the exposed bread). This encourages even browning and a crisp crust when grilled.

Cook the sandwiches

Heat a large skillet or griddle over medium to medium-low heat. Place two sandwiches in the skillet (do not overcrowd). Cook for 3–5 minutes per side. Use a spatula and/or a heavy skillet to press slightly for good contact so the cheese melts. Watch closely: when the bottom is golden brown, carefully flip and cook the other side until golden and the cheese is melted, another 3–5 minutes. If cheese needs more melting without over-browning bread, cover the pan for 1–2 minutes after flipping to trap heat.

Rest and cut

Remove sandwiches to a cutting board and let rest for 1 minute. Slice each sandwich in half on the diagonal with a sharp knife so melted cheese and fillings stay contained.

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