Reuben Sandwich
A classic deli favorite with layers of savory ingredients between slices of dark rye bread, perfect for lunch or dinner.
Ingredients
For the sandwich
- 4 slices Dark rye bread, (sliced) Use high-quality, fresh bread for the best flavor.
- 2 tablespoons Salted butter Softened for easy spreading.
- 14 ounces Sliced corned beef or pastrami Choose your preferred meat.
- 2 slices Swiss cheese, (sliced) Or use other cheeses like provolone or gouda for variation.
- ⅔-1 cup Sauerkraut, (drained) Adjust the amount to your taste.
- ¼ cup Russian dressing, (or Thousand Island) Generous amount for flavor.
Instructions
Preparation
- Butter the outsides of the dark rye bread with salted butter.
- Toast the bread lightly in a skillet over medium-high heat for about 3 minutes.
- Spread a generous amount of Russian dressing on both untoasted sides of the bread.
- Layer 7 ounces of the sliced corned beef or pastrami, ⅔-1 cup of drained sauerkraut, and Swiss cheese.
- Keep the top piece of bread off and broil the stacked half of the sandwich until the cheese is melty, about 1-2 minutes, keeping an eye so it doesn’t burn.
- Top with the second piece of bread and slice in half. Enjoy warm!
Notes
Serve hot with pickles or potato chips. For storage, wrap tightly in plastic or store in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet for best results.