Reuben Recipe
corned beef, Swiss cheese, 1000 island dressing & sauerkraut on grilled marble rye
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Ingredients
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Sandwich
Optional garnish
Method
Prepare components
- 1
Drain and season sauerkraut
Place the sauerkraut in a fine-mesh sieve or clean kitchen towel and press or squeeze to remove excess liquid. Taste and stir in up to 1/2 tsp black pepper (reserve the remaining pepper for bread). Set aside.
- 2
Warm corned beef
If the corned beef is cold from refrigeration, warm gently: place slices in a skillet over low heat for 2–3 minutes, or microwave briefly (30–45 seconds) until warm but not drying. This helps melting and mouthfeel in the finished sandwich.
- 3
Assemble Thousand Island (if making from scratch)
If you are using store-bought dressing, skip. To make a quick Thousand Island: combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp sweet pickle relish, 1 tsp white vinegar, 1/2 tsp sugar, and a pinch of paprika and salt. Stir until smooth and adjust to taste to reach about 1 cup total.
Assemble sandwiches
- 4
- 5
Layer fillings
Place four bread slices buttered-side down on a work surface. On each, spread about 2 tablespoons of Thousand Island dressing over the unbuttered side. Top with 2 slices of Swiss cheese, then about 4 oz (1/4 lb) warmed corned beef (divide evenly), then about 1/4 cup drained sauerkraut. Top the sauerkraut with another 1 slice of Swiss cheese if you like extra melt. Finish with the remaining bread slices, buttered side up.
Grill
- 6
Heat pan or griddle
Preheat a large skillet, griddle or cast-iron pan over medium heat until hot (about 3–4 minutes). The surface should be hot enough to sizzle but not smoke heavily.
- 7
Cook sandwiches
Place assembled sandwiches in the pan, buttered side down. Cook for 3–4 minutes until golden brown and crisp, pressing gently with a spatula. Flip and cook the second side for another 3–4 minutes until golden and the cheese is melted. If the bread is browning before the cheese melts, reduce heat to medium-low and cover the pan for 1–2 minutes to trap heat and help the cheese melt.
- 8
Rest and cut
Transfer sandwiches to a cutting board and let rest 1 minute. Cut each sandwich in half diagonally or down the middle. Serve immediately with pickles on the side if desired.