Reuben Recipe

Drain sauerkraut

Place sauerkraut in a fine mesh sieve or clean kitchen towel and press to remove excess liquid. This prevents a soggy sandwich and keeps bread crisp when grilled.

Warm corned beef

If corned beef is cold, warm it briefly in a skillet over medium-low heat for 2–3 minutes, stirring or flipping occasionally, until heated through. This helps melt the cheese evenly later.

Soften butter

Leave butter at room temperature or microwave 5–8 seconds until spreadable so it will brown the bread without tearing.

Assemble sandwich

Lay two rye slices on a cutting board. Spread 1 tablespoon Russian dressing evenly over the inside of each slice. On one slice, layer the warmed corned beef evenly across the bread (about 6 oz). Top the corned beef with the drained sauerkraut (about 1/2 cup), then place the two slices of Swiss cheese on top of the sauerkraut.

Butter outside of bread

Spread the softened butter evenly over the outer faces of both slices of rye bread (the sides that will contact the pan). This promotes even browning.

Grill sandwich

Heat a heavy skillet or griddle over medium heat. Place the sandwich in the skillet, buttered side down. Press gently with a spatula or place a second pan on top to weight it. Cook 3–4 minutes until the bottom is golden brown and crisp. Flip carefully and cook another 3–4 minutes until the second side is golden and the Swiss cheese is melted. Reduce heat slightly if bread browns too quickly before cheese melts.

Rest and slice

Transfer the grilled Reuben to a cutting board and let rest 1 minute. Slice the sandwich in half diagonally or down the middle with a sharp knife so melted cheese and fillings stay together.

Serve the Reuben hot with a dill pickle spear and a side of potato chips or fries, if desired.