Description
A classic Reuben Sandwich featuring layers of tender corned beef, tangy sauerkraut, melted Swiss cheese, and creamy Thousand Island dressing, all sandwiched between buttery toasted marble rye bread. Perfectly grilled to gooey perfection on the stovetop, this sandwich is a crowd-pleaser for lunch or dinner.
Ingredients
Scale
Bread and Spread
- 8 slices marble rye bread
- Butter, for spreading
- ½ cup Thousand Island dressing
Filling
- 1 lb. sliced corned beef
- 1½ cups sauerkraut, drained
- 4 slices Swiss cheese
Instructions
- Butter the Bread: Spread butter evenly on one side of each of the 8 marble rye bread slices to prepare for grilling.
- Apply Dressing: Flip the bread slices over and spread a thin layer of Thousand Island dressing on the unbuttered side of each slice to add creamy flavor.
- Assemble Sandwiches: On 4 slices, layer the corned beef evenly, followed by the drained sauerkraut, then top each with one slice of Swiss cheese.
- Top with Remaining Bread: Place the remaining 4 slices of bread on top of the assembled layers, buttered side facing up.
- Preheat Skillet: Heat a large skillet over medium heat until hot enough to grill the sandwiches.
- Grill Sandwiches: Place the sandwiches in the skillet and cook for a few minutes on each side until the bread is golden brown. Cover the skillet during the last minutes of cooking to melt the Swiss cheese thoroughly and achieve a gooey texture.
Notes
- Ensure the sauerkraut is well drained to prevent soggy sandwiches.
- Use medium heat to avoid burning the bread before the cheese melts.
- Covering the skillet helps the cheese melt evenly and faster.
- Marble rye bread is traditional, but you can substitute with pumpernickel or rye bread if preferred.
- Leftover sandwiches can be reheated in a skillet or oven for best texture retention.
