The classic Reuben is delicious, fast, and easy! Corned beef or store-bought pastrami, with Thousand Island, Sauerkraut, and Swiss cheese bring this all together in 15 minutes or less.
The Classic Reuben Sandwich
- 2 slices bread Rye, Pumpernickel, or any bread of choice.
- 2 tsp butter softened
- 3 tbsp Russian salad dressing
- 2 slices swiss cheese
- 4 tbsp sauerkraut drained and let sit on a paper towel so excess moisture is absorbed
- 4 oz corned beef shaved or thinly sliced (Pastrami works well, too)
- Slowly heat a non-stick skillet, griddle, or flat top on low while you assemble the sandwich.
- Spread the Russian dressing on one side of the bread, then add the slice of cheese, then the drained sauerkraut, then the corned beef (or pastrami), and the other slice of cheese. Spread the other 1/2 of the dressing on the top piece of bread and cap over the finished stack. Spread 1 tsp of the butter thinly over the top piece of bread, face-up. Turn the heat up to medium (your non-stick skillet should be quite warm) and place the other tsp of butter in the pan, moving around a bit to create a sandwich bread sized area to lay your masterpiece on. Place your stacked sandwich down on the melted butter (should be slightly sizzling but not burning). Monitor for the bread browning and crisping, and the interior heating, the cheese melting. Adjust your heat being careful to not over-brown or burn. Flip and grill the other side, using a lid to cover the pan if necessary to help melt the cheese and heat the filling. When grilled to your liking, remove and set aside to cool slightly before slicing. I cool mine on a baking cooling rack so air can circulate on the bottom and not get soggy.
Want more delicious St. Patrick’s Day recipes?
I’ve teamed up with my blogging friends to bring you more tasty ideas!
Sue and Amy from @BellyLaughLiving have created a slow-roasted corned beef with a mustard rub. How delicious!
Val from Cranberry Walk has a step by step St. Patrick’s Day feast! Can’t go wrong!