Reuben Recipe

Warm and season sauerkraut

If you prefer warmed sauerkraut: heat 1 tsp butter or oil in a small skillet over medium heat. Add drained sauerkraut, 1 tsp caraway seeds (if using) and 1 tsp black pepper. Cook, stirring, until heated through and slightly softened, about 3–5 minutes. Remove from heat and keep warm.

Prepare bread

Lay out 8 slices of rye bread. Spread about 1 tbsp of softened butter evenly on one side of each slice (these will be the outsides that contact the skillet). On the unbuttered side of 4 slices, spread about 2 tbsp Thousand Island dressing each (or to taste). If using Dijon mustard, spread about 1/2 tsp on the other 4 slices' unbuttered side.

Build sandwiches

On each slice dressed with Thousand Island, layer 3 oz (about 3 slices-worth) of corned beef, then 1/2 cup of well-drained sauerkraut (hot or warm if you prepared it), and top with 2 slices of Swiss cheese. Close each sandwich with a mustard-spread slice of rye so the buttered sides face out.

Grill sandwiches

Heat a large nonstick or cast-iron skillet over medium-low to medium heat (aim for even browning without burning the butter). Place 2 sandwiches in the skillet (do not overcrowd). Cook for 3–5 minutes per side, pressing gently with a spatula or a heavy skillet, until bread is golden brown and cheese is melted. Adjust heat as needed so bread browns slowly and cheese melts fully. Repeat with remaining sandwiches.

Rest and slice

Transfer finished sandwiches to a cutting board and let rest 1 minute to allow cheese to set slightly. Using a sharp knife, cut each sandwich diagonally in half. Serve hot with extra Thousand Island on the side if desired.