Ruben Sandwich

The Reuben is a deli classic layered with bold, savory flavor and irresistible texture. Tender, thinly sliced corned beef is stacked high with tangy sauerkraut, melty Swiss cheese, and creamy Thousand Island dressing, all grilled between slices of buttery, toasted rye bread. The outside turns golden and crisp while the inside becomes warm and perfectly gooey. It’s hearty, satisfying, and packed with that signature balance of salty, tangy, creamy, and crunchy in every bite.

Ingredients

• 1 marbled rye bread loaf
• 1 lb sliced corned beef
• 2 cup sauerkraut
• Swiss cheese, sliced
• Thousand Island dressing

Instructions

1. Drain the sauerkraut thoroughly and press out excess moisture with paper towels. Removing extra liquid prevents soggy sandwiches.
2. Spread softened butter on one side of each slice of rye bread. The buttered sides will be the outside of the sandwich for grilling.
3. Lay four slices of bread butter-side down. Spread 2 tablespoons of Thousand Island dressing on the unbuttered side of each slice. Layer each sandwich with 1 slice Swiss cheese, corned beef, sauerkraut and an additional slice of Swiss cheese. Top with the remaining slices of bread, butter-side up.
4. Heat a skillet or griddle over medium to medium-low heat. Place sandwiches in the pan (work in batches if needed). Cook for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden brown and crispy and the cheese is melted.
5. Let the sandwiches rest for 1–2 minutes before slicing in half. Serve hot.