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Golden brown Grilled Reuben Sandwich with melted Swiss cheese and sauerkraut

The Ultimate Grilled Reuben Sandwich

A masterclass in balance, this iconic sandwich layers salty corned beef, tangy sauerkraut, nutty Swiss cheese, and creamy dressing between slices of perfectly grilled rye bread. The key to success lies in thorough preparation, gentle cooking, and using quality ingredients. It's a rich, satisfying, and utterly delicious experience.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Lunch, Main Course
Cuisine: American, Jewish Deli
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 8 slices rye bread seeded
  • 1/2 cup unsalted butter, softened
  • 1/2 cup Thousand Island or Russian dressing
  • 1 pound corned beef, thinly sliced
  • 1 cup sauerkraut, thoroughly drained and squeezed dry
  • 8 slices Swiss cheese

Equipment

  • Large skillet, griddle, or cast-iron pan
  • Cutting board
  • Wide spatula
  • Mixing bowl (for dressing, if making)
  • Measuring cups and spoons

Method
 

  1. Prepare all ingredients. Lay out 8 slices of rye bread. Spread a generous tablespoon of softened butter on one side of each slice.
  2. Flip 4 slices over so the unbuttered side is up. Spread a hearty tablespoon of dressing on each of these 4 slices.
  3. Layer the fillings on the dressed slices: divide the corned beef evenly, followed by a quarter of the squeezed sauerkraut, and finally top with 2 slices of Swiss cheese each.
  4. Place the remaining bread slices on top of each pile, buttered side facing out. Press down gently but firmly with your palm to seal.
  5. Heat a large skillet, griddle, or cast-iron pan over medium-low heat. Place the sandwiches in the dry pan.
  6. Cook for 4-5 minutes, until the bottom is a deep, golden brown.
  7. Carefully flip each sandwich using a wide spatula. Cook for another 3-4 minutes until the second side is golden brown and the cheese is fully melted. Cover briefly if needed to melt cheese, but avoid steaming.
  8. Transfer sandwiches to a cutting board and let rest for 1 minute. Slice diagonally and serve immediately.

Notes

Draining the sauerkraut thoroughly is critical to prevent a soggy sandwich. Cook over medium-low heat to melt the cheese without burning the bread. For a homemade dressing, whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp sweet pickle relish, and 1 tsp white vinegar. Pastrami can be substituted for corned beef (making a Rachel), and coleslaw can replace sauerkraut for a sweeter twist. Serve with pickle spears and potato chips.