Classic NY Style Reuben
Grilled rye bread encases layers of corned beef, melted Swiss, and tangy sauerkraut.
Dietary
Nut free
Allergens
Dairy, Wheat
This deli staple pairs griddled marbled rye with warm corned beef, sharp Swiss cheese, and tangy sauerkraut, all held together with Russian dressing. Pressed until golden and crisp on the outside, it stays juicy and gooey within. It's a hearty lunch or dinner best served hot with a pickle spear on the side.
Ingredients
- 8 slices marbled rye bread
- 4 tablespoons unsalted butter, softened
- 1 pound corned beef, thinly sliced
- 8 slices Swiss cheese
- 1 1/2 cups sauerkraut, drained well
- 1/2 cup Russian dressing
Method
-
Squeeze the drained sauerkraut between paper towels to remove excess moisture.
-
Lay out the 8 slices of rye bread and spread one side of each slice lightly with softened butter.
-
Flip 4 slices buttered-side down and spread the top sides with Russian dressing.
-
Layer each of the 4 dressed slices with a slice of Swiss cheese, a quarter of the corned beef, a quarter of the sauerkraut, and another slice of Swiss cheese.
-
Top each stack with the remaining bread slices, buttered-side facing out.
-
Heat a 9-inch skillet over medium-low heat and place one or two sandwiches in the pan.
-
Cook until the bottom is golden brown and crisp, about 4 minutes, pressing gently with a spatula.
-
Flip and cook the second side until golden and the cheese is fully melted, about 4 minutes more.
-
Transfer to a cutting board, repeat with remaining sandwiches, then slice each in half on the diagonal and serve hot.
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Classic NY Style Reuben
This deli staple pairs griddled marbled rye with warm corned beef, sharp Swiss cheese, and tangy sauerkraut, all held together with Russian dressing. Pressed until golden and crisp on the outside, it stays juicy and gooey within. It's a hearty lunch or dinner best served hot with a pickle spear on the side.
30 min 4 servings 650 cal
Ingredients
- 8 slices marbled rye bread
- 4 tablespoons unsalted butter, softened
- 1 pound corned beef, thinly sliced
- 8 slices Swiss cheese
- 1 1/2 cups sauerkraut, drained well
- 1/2 cup Russian dressing
Method
- 1
Squeeze the drained sauerkraut between paper towels to remove excess moisture.
- 2
Lay out the 8 slices of rye bread and spread one side of each slice lightly with softened butter.
- 3
Flip 4 slices buttered-side down and spread the top sides with Russian dressing.
- 4
Layer each of the 4 dressed slices with a slice of Swiss cheese, a quarter of the corned beef, a quarter of the sauerkraut, and another slice of Swiss cheese.
- 5
Top each stack with the remaining bread slices, buttered-side facing out.
- 6
Heat a 9-inch skillet over medium-low heat and place one or two sandwiches in the pan.
- 7
Cook until the bottom is golden brown and crisp, about 4 minutes, pressing gently with a spatula.
- 8
Flip and cook the second side until golden and the cheese is fully melted, about 4 minutes more.
- 9
Transfer to a cutting board, repeat with remaining sandwiches, then slice each in half on the diagonal and serve hot.