Description
This classic Reuben Sandwich features layers of tender corned beef, tangy sauerkraut, and melty Swiss cheese, all brought together with creamy thousand island dressing between slices of hearty dark rye bread. Pan-fried to a golden crisp with butter, it’s the perfect indulgent lunch or dinner sandwich that's easy to make and satisfyingly delicious.
Ingredients
Units
Scale
Bread and Butter
- 4 slices dark rye bread
- 4 tablespoons unsalted butter (softened)
Fillings
- 1 cup Swiss cheese (shredded)
- 4 tablespoons thousand island dressing
- 1 cup sauerkraut (well drained)
- 1/2 pound corned beef (thinly sliced; can substitute pastrami or half-and-half)
Instructions
- Assemble the Sandwich: Lay out 2 slices of dark rye bread on a cutting board. Evenly distribute the Swiss cheese over each slice, then drizzle each with thousand island dressing. Layer half of the corned beef on top, followed by half of the well-drained sauerkraut. Top each with the remaining bread slices.
- Butter the Bread: Spread about 1 tablespoon of softened butter on the outside of the top slice of each sandwich to ensure a golden, crispy crust when cooked.
- Heat the Skillet: Preheat a large skillet over medium heat, which is key to melting the cheese and crisping the bread without burning.
- Cook the Sandwiches: Place both sandwiches buttered-side down in the skillet. Cook until the bread is golden and crispy, about 3 minutes. Spread the remaining butter on the outside of the top slices, carefully flip the sandwiches, and cook another 2 to 3 minutes until golden and the cheese is melted through.
- Serve: Remove from heat, slice if desired, and enjoy your crispy, melty Reuben Sandwich hot for best flavor and texture.
Notes
- Bread Matters – Use sturdy bread like dark rye, marble rye, or pumpernickel to hold all the fillings well.
- Corned Beef vs. Pastrami – Corned beef offers a mild, tender flavor, while pastrami gives a peppery, smoky taste; mixing both adds depth.
- Swiss Cheese = The Melty Magic – Traditional choice, but Gruyère, Havarti, or Provolone are great alternatives.
- Soggy Sandwich Prevention – Drain sauerkraut thoroughly before assembling to avoid excess moisture.
- Butter for Crispiness – Softened butter on the outside of the bread ensures a perfect golden crunch; mayonnaise is a tasty alternative.
- Cook on Medium Heat – Keeps bread from burning and allows cheese to melt evenly.
- Make-Ahead Tip – Reheat gently in a skillet or air fryer for crispiness; avoid microwaving to prevent sogginess.
Nutrition
- Serving Size: 1 sandwich
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 1100 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 95 mg
