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Classic Reuben
Rachel Kim

Classic Reuben

Corned beef, Swiss, sauerkraut and Russian dressing belong between rye bread crisped slowly in butter. Squeeze the kraut very dry and warm the meat before assembly so the cheese can melt without burning the bread. Medium-low heat gives the center time and keeps the exterior evenly browned.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 4 slices seeded rye bread
  • 3 tbsp Russian dressing
  • 10 oz very thinly sliced corned beef warmed
  • 1 cup sauerkraut rinsed and squeezed dry
  • 4 slices Swiss cheese
  • 2 tbsp unsalted butter softened

Method
 

  1. Spread one side of each bread slice with butter and the other with Russian dressing.
  2. Layer corned beef, squeezed sauerkraut and Swiss over two dressing sides and close the sandwiches.
  3. Griddle over medium-low heat for 4 to 5 minutes per side, pressing lightly only after the cheese begins to soften.
  4. Cover the pan for the final minute if the cheese needs help melting.
  5. Rest 2 minutes, cut in half and serve.