A Reuben sandwich is a deli favorite and making it at home is almost as easy as placing an order. This delicious sandwich is made with corned beef, sauerkraut, Swiss cheese, and Russian dressing all layered between rye bread and heated until warm and toasty.
2tablespoonsRussian Dressingor thousand island dressing
2-3tablespoonsSauerkrautdrained
1-2SlicesSwiss Cheese
4ouncesCorned Beefthin sliced
Pickles for servingoptional
Softened Butter to brush the tops of the rye bread if using a griddle/panini or skillet to press, optional
Instructions
Build the sandwich
Add 1 tablespoon of Russian dressing to each slice of bread.
Arrange the meat on one of the slices covering the entire area and taking care not to mound it too much in the middle.
Add the sauerkraut and 1-2 slices of cheese.
Top with the remaining bread slice to make a sandwich.
Toast the sandwich using your preferred method. (The toaster oven method is included here, see the post for instructions using a sandwich press/panini maker and a skillet.)
Toaster oven
(No butter method) Set the cooking rack to the middle position without the baking sheet on. Set the toaster setting to medium or light toast. Repeat if needed until the desired color is reached and the cheese is melted.
Cut the sandwich in half and serve with pickles if desired.
Notes
Heat the corned beef slices for the sandwich if desired. Add a little oil (about ¼ - ½ teaspoon) to a non-stick skillet. Cook over moderate heat until just warmed through.
Make the sandwich “grilled cheese” style on a panini/sandwich press, or a skillet. Or toast it in a toaster oven. Instructions are provided for the different methods in the post.
This recipe makes one sandwich, double, triple, quadruple the ingredients to make as many as you need.