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Skillet Reuben
Andre Lewis

Skillet Reuben

The Reuben works because every rich layer has an acidic answer: corned beef and Swiss against sauerkraut and Russian dressing. Squeeze the kraut hard before assembly. If it's still dripping, no amount of butter will make the rye stay crisp.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 slices seeded rye bread
  • 1 lb thinly sliced cooked corned beef
  • 8 slices Swiss cheese
  • 1 cup sauerkraut squeezed dry
  • 1/3 cup mayonnaise
  • 3 tbsp ketchup
  • 2 tbsp sweet pickle relish
  • 3 tbsp unsalted butter softened

Method
 

  1. Stir the mayonnaise, ketchup and relish together to make the Russian dressing.
  2. Spread dressing on one side of each rye slice and build each sandwich with Swiss, corned beef, sauerkraut and another Swiss slice.
  3. Close with the remaining bread and butter both exterior sides.
  4. Cook the Reubens in a covered skillet over medium-low heat for 4 minutes until the first sides are deeply browned.
  5. Turn, cover and cook for 4 to 5 minutes more until the cheese melts and the corned beef reaches 165°F.
  6. Rest the sandwiches for 2 minutes and cut them diagonally.