Reuben Sandwich Classic Layers (Printable version)

Savory corned beef, sauerkraut, creamy dressing, and melted Swiss cheese on rye bread, grilled to perfection.

# Ingredient List:

→ Bread & Cheese

01 - 4 slices rye bread
02 - 4 slices Swiss cheese

→ Meat

03 - 7 oz corned beef, thinly sliced

→ Vegetables

04 - 1 cup sauerkraut, well drained

→ Dressing

05 - 4 tablespoons Russian dressing

→ For Grilling

06 - 2 tablespoons unsalted butter, softened

# How-To Steps:

01 - Lay out the rye bread slices on a work surface and spread 1 tablespoon of Russian dressing on one side of each slice.
02 - On two slices, place a slice of Swiss cheese, then half the corned beef, half the sauerkraut, and another slice of Swiss cheese.
03 - Top each with the remaining bread slices, dressing side down, to form two sandwiches.
04 - Spread softened butter evenly on the outside of each sandwich on both sides.
05 - Heat a large skillet or griddle over medium heat. Place the sandwiches inside and cook 3 to 4 minutes per side, pressing gently with a spatula until bread is golden and cheese melts.
06 - Remove from heat, let rest for 1 minute, then slice in half and serve warm.

# Expert Advice:

01 -
  • It's ready in twenty minutes but tastes like you've been slaving over it all afternoon.
  • The contrast between crispy, buttered bread and soft, melted cheese is genuinely addictive.
  • Once you nail the technique, you'll find yourself making these for lunch at least twice a week.
02 -
  • Drain your sauerkraut thoroughly, or it will make the bread soggy and the sandwich fall apart when you bite it—I learned this the hard way.
  • Don't skip the resting minute after cooking; it transforms the texture from chaotic to actually structured.
03 -
  • If you have access to a griddle instead of a skillet, use it—the flat surface browns the bread more evenly than a curved skillet bottom.
  • Toasting the sauerkraut in a dry pan for two minutes before assembling adds a subtle depth and reduces excess moisture that can make the bread soggy.
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