The Reuben Recipe
thinly sliced corned beef + toasted seeded rye + sauerkraut + spicy mustard + swiss cheese
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Ingredients
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Sandwich
Optional garnish & serving
Method
Prepare components
Drain sauerkraut
Place sauerkraut in a fine mesh strainer and press with the back of a spoon to remove excess liquid. Transfer to a small bowl and gently squeeze to remove more moisture so the bread doesn't become soggy.
Toast bread
Butter one side of each seeded rye slice evenly (about 1/2 tbsp per slice). Heat a large skillet or griddle over medium heat until shimmering but not smoking. Place two slices, butter-side down, in the skillet and toast lightly until golden, about 1–2 minutes. Remove from skillet and set aside, butter-side up, on a plate. Repeat with the remaining two slices.
Assemble & cook
Assemble sandwiches
Turn the two toasted bread slices butter-side-up so the untoasted sides face up. Spread 1 tablespoon spicy brown mustard on the untoasted side of each slice. On two slices, layer 2 oz (about half) of thinly sliced corned beef evenly across each slice. Divide the drained sauerkraut between the two sandwiches and spread into an even layer atop the corned beef. Top the sauerkraut with two Swiss cheese slices per sandwich, ensuring cheese covers the filling. Place the remaining bread slices on top, butter-side-up, to form two sandwiches.
Grill to melt cheese
Return the assembled sandwiches to the preheated skillet, butter-side down. Use a spatula to press gently and cook over medium-low heat to allow cheese to melt without burning the bread, about 3–4 minutes per side. Cover the skillet with a lid or a large overturned baking sheet for 1–2 minutes while cooking each side to help the cheese melt thoroughly. Flip carefully and continue cooking until the second side is golden brown and cheese is fully melted, another 3–4 minutes. Internal temperature isn't required, but the sandwich should be hot and the cheese fully melted.
Rest and slice
Transfer each sandwich to a cutting board and let rest for 1 minute to set. Slice each sandwich diagonally or down the middle, as preferred, using a sharp serrated knife to keep the toasted crust intact.
Serve
Plate the Reuben sandwiches with optional dill pickle spears or thinly sliced pickles on the side. Serve immediately while hot.