Classic Reuben Sandwich Recipe
A deli-style grilled sandwich layered with tender salt beef, tangy sauerkraut, melted Swiss cheese, and creamy Thousand Island dressing on buttery rye bread.
Ingredients
- 2 slices light rye bread
- 1 tablespoon unsalted butter softened
- 2 tablespoons Thousand Island dressing
- 2 tablespoons sauerkraut squeezed dry
- 2 slices Swiss or Gruyère cheese
- 4 to 5 thick slices salt beef
Instructions
- Heat a large skillet or frying pan over medium heat.
- Spread the softened butter evenly over one side of each slice of rye bread.
- Place one slice of bread in the skillet, buttered side down.
- Spread 1 tablespoon of the Thousand Island dressing over the exposed side of the bread.
- Top with the sauerkraut, Swiss or Gruyère cheese, and salt beef.
- Spread the remaining tablespoon of Thousand Island dressing over the unbuttered side of the second slice of bread, then place it on top with the dressing side facing down.
- Press the sandwich gently with a spatula and cook until the bottom is crisp and golden brown, about 3 to 4 minutes.
- Carefully flip the sandwich, place a sandwich press or a heavy skillet on top, and cook until the second side is golden brown and the cheese has fully melted, about 3 to 4 minutes more.
- Transfer to a cutting board, let rest for 1 minute, then slice and serve immediately.