American · Sandwich · Easy
Reuben Sandwich
Rome's most famous pasta. Silky egg and Pecorino sauce clinging to every strand, studded with crisp guanciale. No cream, ever.
The whole recipe in 60 seconds
Reuben Sandwich, in 5 ideas
- Press as it grills. A spatula press fuses the layers so nothing slides out on the first bite.
- Medium heat, not high. The cheese needs time to melt before the bread burns. Patience.
- Swiss on both sides. One slice under the kraut, one on top. It glues the whole stack together.
- Make your own Russian dressing. Mayo, ketchup, relish, a squeeze of lemon. Five minutes, better than bottled.
- Diagonal cut. It is not just looks. The angle shows off the layers and makes it easier to eat.
What you need
Ingredients
- 8 slices rye bread
- 1/2 lb sliced corned beef
- 1 cup sauerkraut, squeezed dry
- 4 slices Swiss cheese
- 1/4 cup Russian dressing
- 2 tbsp butter, softened
How to make it
Directions
- Butter one side of each slice of rye.
- Spread Russian dressing on the unbuttered side of 4 slices.
- Layer the corned beef, sauerkraut, and Swiss cheese on the dressed slices.
- Close the sandwiches with the remaining bread, buttered side out.
- Heat a large skillet over medium heat. Grill the sandwiches 3 to 4 minutes per side, pressing gently with a spatula, until the rye is crisp and golden and the cheese melts.
- Rest 1 minute, slice diagonally, and serve hot.
Squeeze the kraut dry. Wet sauerkraut makes a soggy sandwich. Press it in a clean towel first and the bread stays crisp.