Reuben Recipe

Prepare sauerkraut

Place sauerkraut in a fine mesh sieve or layer on paper towels and press gently to remove excess liquid. If sauerkraut is very tangy/cold, optionally warm it briefly in a small saucepan over low heat (1–2 minutes) to take off chill; drain again before using.

Preheat skillet

Heat a large heavy skillet or griddle over medium heat until hot (about 3–4 minutes).

Butter bread

Spread about 1/2 tablespoon of softened butter on one side of each slice of rye (total ~3 tablespoons). The buttered sides will be the exterior for grilling.

Build sandwiches

Place four slices of bread, butter-side down, on a work surface. Spread about 1 tablespoon Thousand Island dressing on the unbuttered side of each. On each dressed slice, layer: 1/4 lb (about 4 oz) corned beef (arranged in an even layer), 2 slices Swiss cheese, and about 1/4 cup drained sauerkraut. Season sauerkraut lightly with a few grinds of black pepper if desired. Top each with the remaining bread slice, butter-side up.

Grill sandwiches

Place sandwiches in the preheated skillet (do not overcrowd — do two at a time if necessary). Cook over medium heat until the bottom is golden brown and the cheese begins to melt, about 3–4 minutes. Press gently with a spatula or a heavy flat turner to ensure even contact.

Flip & finish

Carefully flip each sandwich and continue cooking until the second side is golden and the cheese is fully melted, another 3–4 minutes. If cheese needs more melting, reduce heat to medium-low and cover the skillet with a lid for 1–2 minutes to trap heat and finish melting.

Transfer sandwiches to a cutting board and let rest for 1 minute. Cut each sandwich diagonally in half. Serve hot with a pickle spear and any remaining Thousand Island on the side for dipping.