Classic Reuben Sandwich

A quick and easy Reuben sandwich recipe using marbled rye bread, shredded corned beef, sauerkraut, and thousand island dressing.

Prep Time 5

Cook Time 5

Servings 1 sandwich

2 slices marbled rye bread Can be swapped out for pumpernickel, cracked wheat, or sourdough bread.
¼ lb cooked corned beef Adjust the quantity depending on how much meat you prefer on your Reuben sandwich. Can be shredded or thinly sliced.
2 slices swiss cheese One or two slices per sandwich.
2 tbsp thousand island dressing Russian dressing can be used instead if you prefer some spice.
1/4 cup sauerkraut Adjust to taste preference.
1 tbsp salted butter For toasting the bread. 1/2 tbsp per slice.

Start by spreading salted butter on one side of rye bread. Use 2 slices per sandwich.
Heat a medium sized frying pan or grill to medium heat. Place the buttered side of the bread down flat against the pan and add a slice of Swiss cheese on top of one of two slices per sandwich. Cook until golden brown. This should take about 2-3 minutes.
Remove from heat and spread the thousand island dressing on top of the melted cheese. 1 tbsp of dressing is normally a good amount. Pile on a handful of shredded or thinly sliced corned beef followed by ¼ cup of sauerkraut. Top with another grilled slice of rye bread.
Slice the sandwich down the center with a knife to create 2 halves. This make for easier handling.
Enjoy!