Classic Reuben Sandwich Layers (Print version)

Layered sandwich with corned beef, sauerkraut, Swiss cheese, and dressing grilled on rye bread.

# What You Need:

→ Bread & Cheese

01 - 4 slices rye bread
02 - 4 slices Swiss cheese

→ Meat

03 - 7 oz corned beef, thinly sliced

→ Vegetables

04 - 1 cup sauerkraut, well drained

→ Dressing

05 - 4 tablespoons Russian dressing

→ For Grilling

06 - 2 tablespoons unsalted butter, softened

# How To Make It:

01 - Arrange rye bread slices on a clean surface and spread 1 tablespoon of Russian dressing on one side of each slice.
02 - Place a slice of Swiss cheese on two bread slices, layer half the corned beef, half the sauerkraut, and top with another slice of Swiss cheese on each.
03 - Cover with the remaining bread slices, dressing side down, to form two sandwiches.
04 - Evenly spread softened butter on the exterior sides of each sandwich.
05 - Heat a large skillet or griddle over medium heat. Place sandwiches in the pan and cook for 3 to 4 minutes per side, pressing gently until bread is golden and cheese melts.
06 - Remove sandwiches from heat, allow to rest for 1 minute, then slice in half and serve warm.

# Expert Tips:

01 -
  • The contrast of crispy, buttery bread against creamy melted cheese and tangy sauerkraut hits all the cravings at once.
  • It comes together in 20 minutes, which means you can have a restaurant-quality sandwich on a random Tuesday without planning ahead.
  • Grilling it yourself means you control exactly how crispy the outside gets—that's the magic most delis won't let you in on.
02 -
  • Sauerkraut must be squeezed dry or you'll end up with a soggy sandwich—I learned this the hard way and had to eat what was basically a bread bowl.
  • Medium heat is essential; too hot and the outside burns before the cheese melts, too cool and you end up with rubbery bread and cold cheese in the middle.
  • The dressing on the inside facing sides of bread creates a moisture barrier that keeps the bread from getting soggy—this single detail changes everything.
03 -
  • Softened butter spreads more evenly than cold butter and browns more gently—take it out 10 minutes before you start cooking.
  • If your dressing is too thin, it won't stay where you put it; a thick, almost mayonnaise-like consistency is what you want here.
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