Reuben Recipe

Rinse & Drain

Place the sauerkraut in a fine-mesh sieve and rinse briefly under cold water to remove excess brine. Press or squeeze gently to remove excess liquid, then measure out 1 cup. This reduces some sharpness while keeping character.

Braise

Heat 1 tablespoon butter in a small skillet over medium heat. Add the drained sauerkraut and cook, stirring, 3–4 minutes until warmed through. Stir in 1 teaspoon brown sugar (optional) and a few grinds of black pepper. Cook an additional 1–2 minutes, then remove from heat and keep warm.

Prep bread

Lay out 8 slices of rye bread. Spread about 1/8 cup (2 tablespoons) Russian or Thousand Island dressing evenly on the inside of 4 slices. If using Dijon, spread a light smear (about 1/4 teaspoon) on the remaining 4 slices for extra tang.

Layer filling

On the 4 dressing-coated slices, layer 3 ounces (approx. 3/4 cup loosely packed) of thinly sliced corned beef per sandwich (total 12 oz divided into 4). Top the corned beef evenly with about 1/4 cup of the warm braised sauerkraut per sandwich. Place 2 slices of Swiss cheese over the sauerkraut, then close each sandwich with a mustard-smeared (optional) bread slice so dressing is on the inside.

Butter the outsides

Spread about 1 tablespoon softened butter on the outside of each of the 4 assembled sandwiches (both outer faces) so sandwiches will brown evenly.

Grill

Heat a heavy skillet or griddle over medium heat. Place sandwiches in the skillet (work in batches if necessary) and cook 3–4 minutes per side, pressing gently with a spatula, until bread is golden-brown and cheese has melted. If bread is browning before cheese melts, reduce heat to medium-low and cover the skillet with a lid for 1–2 minutes to trap heat and finish melting.

Remove sandwiches from the skillet and let rest 1 minute. Using a sharp knife, cut each sandwich on the diagonal to make two halves (quarter-inch rest helps cheese set slightly). Serve immediately with dill pickle slices on the side.