Classic Reuben Sandwich Recipe
User Reviews
5
Classic Reuben Sandwich Recipe
Description
This recipe starts by heating corned beef in butter until warmed through. Separately, rye bread slices are toasted in butter to develop a rich, buttery surface. The sandwich is then spread with Thousand Island or Russian dressing, layered with corned beef, Swiss cheese, and sauerkraut before sandwiching between the toasted bread. Pressing and cooking the assembled sandwich on both sides creates a melted cheese interior and crisp exterior.
The combination results in a hearty sandwich featuring the saltiness and tenderness of corned beef, the creamy tang of the dressing, the tartness of sauerkraut, and the mild flavor of Swiss cheese, all encased in buttery, toasted rye bread. The interplay of warm, melted cheese and tangy fillings offers a satisfying texture contrast.
This sandwich can be served as an indulgent lunch or dinner, pairing well with pickles or chips. It is best eaten freshly assembled and grilled but can be kept warm briefly in a low oven to prevent sogginess. Preparing ingredients separately and assembling just before cooking helps maintain quality and texture.
Ingredients
- 12 tablespoons butter unsalted
- 1 1/3 pound corned beef or the desired amount of your liking, thinly sliced
- 8 rye bread thick slices
- 8 lices swiss cheese
- 2 cups sauerkraut
- 1 cup Thousand Island dressing or Russian dressing
Instructions
- Add 1 tablespoon of butter to a cast iron pan, flat top, or griddle over medium to medium-high heat, and heat up a 1/3 pound of corned beef. This will take about 4-6 minutes in total, so be sure to move the meat around every minute or so. See chef notes.
- Next, melt 1 tablespoon of butter until melted and place on 2 slices of bread to toast, which takes about 2 minutes.
- Remove the bread, add 1 more tablespoon of butter and heat until melted before flipping the bread over toasted side up.
- Immediately spread a ¼ cup of the dressing between both slices of bread.
- Next, layer on as followed, corned beef, 2 slices of swiss cheese, about a ½ cup of sauerkraut.
- Place the other toasted piece of bread with dressing on it to the top of the sandwich dressing side down and press down with a spatula.
- Cook the sandwich for 1 to 2 minutes per side once it is assembled, and then slice and serve.
- Repeat the process 3 more times for a total of 4 sandwiches. You can cook this all together at once as well.
Notes
- Serve the Reuben freshly cooked for best crispness; it can be kept warm up to 15 minutes at 200°F if needed.
- Store prepared ingredients separately for up to 5 days in the refrigerator; corned beef freezes well for up to 3 months, thawing in the fridge for 24 hours before use.
- To reheat an already assembled sandwich, bake on a parchment-lined sheet at 350°F for 5-7 minutes until hot.
- Begin assembling subsequent sandwiches as you finish cooking the corned beef for efficiency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 980 kcal
% Daily Value*
| Calories | 980kcal | 49% |
| Carbohydrates | 15g | 5% |
| Protein | 33g | 66% |
| Fat | 88g | 135% |
| Saturated Fat | 38g | 190% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 1g | 50% |
| Cholesterol | 219mg | 73% |
| Sodium | 2931mg | 122% |
| Potassium | 676mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 1477IU | 30% |
| Vitamin C | 51mg | 57% |
| Calcium | 323mg | 32% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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