Reuben Recipe
Choose between extra lean corned beef or shaved turkey, grilled with sauerkraut and swiss cheese, dressed with thousand island on light rye.
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Ingredients
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Sandwich
Optional garnish and serving
Method
Prepare components
Prepare sauerkraut
If your sauerkraut is very salty or tangy, place it in a fine-mesh sieve and rinse briefly under cold water; drain thoroughly and press with the back of a spoon or paper towel to remove excess moisture. Set aside in a small bowl.
Warm meat (recommended)
If using extra lean corned beef or shaved turkey that is chilled, warm it briefly to make assembling and melting easier: heat a skillet over medium, add the meat in a single layer, and warm for 1–2 minutes until heated through. Remove from heat and keep warm. (If using deli-cold meat you may skip this step, but warming improves texture in the finished sandwich.)
Assemble sandwiches
Lay out 4 slices of light rye. Spread about 1 tablespoon of thousand island dressing evenly over each slice (4 tbs total on bread bottoms).
On each dressed slice, layer 3 oz warmed corned beef or shaved turkey (for a total of 12 oz across 4 sandwiches), pressing gently to form an even layer.
Distribute sauerkraut evenly over the meat: about 1/4 cup per sandwich. If the sauerkraut is very wet, blot with paper towel first to avoid soggy bread.
Top the sauerkraut with two slices of Swiss cheese per sandwich so the cheese will melt and bind the filling.
Spread about 1 tablespoon thousand island on each of the remaining 4 slices of bread and place them dressing-side down onto the cheese to form 4 sandwiches.
Grill sandwiches
Heat a large skillet, griddle, or panini press over medium-low to medium heat. If using a skillet or griddle, spread 1/2 tablespoon softened butter (or a light brush of oil) on the outside of each top bread slice and bottom bread slice (about 2 tbs total across 4 sandwiches).
Cook for 3–4 minutes on the first side, pressing gently with a spatula or weight so the cheese melts and the sandwich compacts. When the first side is golden brown, carefully flip each sandwich and cook another 2–3 minutes until the second side is golden and the cheese is melted. If cheese is slow to melt, cover the pan for 1–2 minutes to trap heat and expedite melting.
Remove sandwiches to a cutting board and let rest 1 minute, then cut each sandwich diagonally in half.
Serve
Serve each Reuben hot on light rye with a pickle spear and chips or fries if desired. Extra thousand island may be served on the side.