BEST GRILLED REUBEN SANDWICH EVER
This recipe guides you through creating the ultimate Grilled Reuben Sandwich, featuring the perfect balance of savory corned beef, tangy sauerkraut, melted Swiss cheese, and creamy Russian dressing between slices of buttered, grilled rye bread. It emphasizes quality ingredients and careful preparation for a truly exceptional sandwich experience.
Equipment
- Large skillet or griddle
- Spatula
- Small bowl (for Russian dressing, if making from scratch)
- Whisk (if making Russian dressing from scratch)
- fine mesh sieve
- Paper towels
- Butter knife
- Cutting board
- Knife
Ingredients
- 8 slices rye bread, preferably marbled
- 1 pound thinly sliced corned beef
- 1 cup sauerkraut, well-drained
- 8 slices Swiss cheese
- ½ cup Russian dressing or Thousand Island dressing
- 4 tablespoons unsalted butter, softened
- ½ cup mayonnaise if making Russian dressing
- 2 tablespoons ketchup if making Russian dressing
- 1 tablespoon prepared horseradish if making Russian dressing
- 1 tablespoon sweet pickle relish if making Russian dressing
- 1 teaspoon Worcestershire sauce if making Russian dressing
- ¼ teaspoon smoked paprika if making Russian dressing
- Pinch of cayenne pepper, optional if making Russian dressing
Instructions
- Spread Russian dressing evenly on one side of each slice of rye bread.
- On four slices of rye bread (dressing-side up), layer half of the Swiss cheese, then the corned beef, followed by the sauerkraut, and finally the remaining Swiss cheese.
- Top with the remaining four slices of rye bread, dressing-side down.
- Spread softened butter evenly on the outside of both the top and bottom slices of each sandwich.
- Heat a large skillet or griddle over medium heat.
- Place the sandwiches in the skillet and cook for 3-4 minutes per side, or until the bread is golden brown and the cheese is melted and gooey. Gently press down on the sandwiches with a spatula to ensure even browning.
- If the bread is browning too quickly, reduce the heat slightly.
- Remove the Grilled Reuben Sandwiches from the skillet and let them rest for a minute or two before slicing in half.
- Serve immediately and enjoy.
Notes
For a less soggy sandwich, ensure the sauerkraut is thoroughly drained. If making Russian dressing from scratch, it can be stored in the refrigerator for up to a week. Try substituting turkey or marinated tempeh for the corned beef for variations. Serve with pickles, potato salad, coleslaw, or soup.