Reuben Sandwich
Classic New York-style Reuben sandwich — corned beef, Swiss cheese, and well-drained sauerkraut on caraway rye, slathered with Thousand Island dressing and griddled until golden.
Ingredients
- 8 slice rye bread with caraway seeds
- 0.3 cup butter, room temperature
- 1 cup Thousand Island dressing
- 0.3 lb corned beef, thinly sliced
- 1 cup sauerkraut, well drained
- 0.5 lb Swiss cheese, shredded
Instructions
- 1
Lay out bread slices. Spread one side of each slice with softened butter, then turn them over and spread the other side evenly with Thousand Island dressing.
- 2
Lay corned beef on the dressing side of 4 bread slices, making sure there is no overhang.
- 3
Spread sauerkraut evenly over corned beef, then sprinkle shredded Swiss cheese over top.
- 4
Cover with remaining bread slices, buttered side out. Press gently to compact.
- 5
Heat a large non-stick griddle or pan until hot. Cook sandwiches 3–4 minutes per side, pressing down 3–4 times per side to keep compact. Cook until golden and cheese has melted.