Classic Reuben Sandwich

Dive into a true American classic with this Reuben Sandwich recipe. It's the ultimate deli experience, layering savory corned beef, tangy sauerkraut, and melted Swiss cheese, all brought together with a creamy Russian dressing and grilled to perfection between slices of hearty rye bread. Get ready for a sandwich that's bursting with flavor in every bite.

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The magic of a Reuben lies in its construction. Each layer plays a crucial role: the robust rye bread provides the foundation, the dressing adds a creamy zest, the corned beef brings the savory depth, the sauerkraut cuts through the richness with its tang, and the Swiss cheese melts to bind everything together in a gooey, irresistible package.

Ingredients

• 4 slices rye bread
• 4 slices Swiss cheese
• 200 g (7 oz) corned beef, thinly sliced
• 120 g (1 cup) sauerkraut, well drained
• 4 tbsp Russian dressing
• 2 tbsp unsalted butter, softened

Instructions

Step 1

Lay out the rye bread slices on a work surface. Spread 1 tablespoon of Russian dressing on one side of each slice.

Step 2

On two of the slices, place a slice of Swiss cheese, followed by half the corned beef, half the sauerkraut, and another slice of Swiss cheese.

Step 3

Top each with the remaining bread slices, dressing side down, to form two sandwiches.

Step 4

Spread softened butter evenly on the outside of each sandwich (both top and bottom).

Step 5

Heat a large skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.

Step 6

Remove from the skillet, let rest for 1 minute, then slice in half and serve warm.

Zusatztipps für die Zubereitung

For extra crunch, toast the sauerkraut in a pan before assembling.

Varianten und Anpassungen

Substitute Russian dressing with Thousand Island dressing if desired.

Serviervorschläge

Serve with dill pickles and potato chips for the classic deli experience.

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Whether it's for a weekend lunch or a comforting weeknight meal, this Reuben sandwich is sure to impress. Enjoy the incredible flavors of this timeless deli favorite right in your own kitchen.

Recipe FAQs

→ What makes a Reuben sandwich authentic?

A true Reuben features corned beef, Swiss cheese, sauerkraut, and Russian dressing on grilled rye bread. The key is balancing the tangy sauerkraut with rich dressing and properly melting the cheese.

→ Can I use pastrami instead of corned beef?

Yes, though it becomes a variation sometimes called a Rachel. Pastrami adds a smokier, spicier flavor profile compared to the milder corned beef traditional to Reubens.

→ Why is my bread soggy?

Soggy bread usually comes from excess moisture in the sauerkraut or dressing. Always drain sauerkraut thoroughly and avoid overloading with dressing. Grilling immediately after assembling helps too.

→ What's the difference between Russian and Thousand Island dressing?

Both work well. Russian dressing typically has more horseradish and chili kick, while Thousand Island is sweeter with pickles and sometimes hard-boiled eggs. Traditional Reubens use Russian.

→ How do I get the cheese to melt completely?

Use medium-low heat and cover the pan for the last minute of cooking. This traps heat to melt the cheese without burning the bread. Thin cheese slices also melt more evenly.

→ Can I make these ahead of time?

Assemble up to step 3, then wrap tightly and refrigerate for up to 4 hours before grilling. Don't butter the exterior until ready to cook, and bring to room temperature for best results.