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Easy Reuben Sandwich with corned beef, sauerkraut, and Swiss cheese on rye bread

Reuben Sandwich

This classic Reuben sandwich is a quick and satisfying meal featuring layers of corned beef, sauerkraut, Swiss cheese, and a creamy dressing, all grilled to perfection.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Lunch, Main Course
Cuisine: American
Calories: 490
Ingredients Method Notes

Ingredients
  

Bread and Cheese
  • 2 slices rye bread (or marbled rye)
  • 2 slices Swiss cheese
Main Fillings
  • 2-4 ounces corned beef (deli sliced)
  • 1/3 cup sauerkraut, drained well Make sure to drain and pat dry to avoid sogginess.
  • 1-2 tablespoons Russian dressing or Thousand Island dressing Spread on the inside of the bread.
Cooking Elements
  • 1 tablespoon soft butter or mayo For spreading on the outside of the bread.

Method
 

Preparation
  1. Drain your sauerkraut to ensure the sandwich doesn't get soggy.
  2. Spread dressing on the inside of both slices of bread.
Building the Sandwich
  1. Layer the sandwich: place one slice of bread, add Swiss cheese, then the corned beef, sauerkraut, another slice of Swiss, and top it with the second piece of bread.
  2. Butter the outside of both bread slices.
Cooking
  1. Heat a skillet over medium to medium-low heat.
  2. Toast the sandwich for about 3 to 5 minutes per side, pressing gently with a spatula.
  3. If the bread is browning too quickly, reduce the heat to allow the cheese to melt.
Finishing Touch
  1. Let the sandwich rest for one minute before slicing to keep the layers intact.

Notes

For best results, warm the corned beef briefly before assembling. Use a lid briefly while cooking to melt the cheese faster. Try variations with turkey or pastrami for a twist.