Reuben Sandwich (Toasted Rye with Corned Beef and Sauerkraut)
Why this recipe works
- Fast deli-style cooking: Pre-sliced corned beef and a simple pan-toasting method bring the sandwich together in minutes.
- Richness with balance: Sauerkraut and Russian dressing cut through the beef and melted cheese, keeping the sandwich savoury rather than heavy.
- Crisp outside, melted centre: Buttered rye browns in the pan while the cheese softens around the warm corned beef and sauerkraut.
Get the most out of this recipe
Ingredient notes
- Use thinly sliced corned beef: Thin slices heat quickly and fold neatly into the sandwich, giving a better bite than thick pieces.
- Balance the sauerkraut: Well-drained sauerkraut gives brightness without soaking the rye; use a little less if you prefer a milder tang.
- Dressing changes the profile: Thousand Island dressing works well, but it gives a sweeter, softer flavour than Russian dressing.
Texture tips
- Keep the rye crisp: Drain the sauerkraut thoroughly before assembling so the bread can toast instead of steaming.
- Toast steadily: Cook over medium heat so the bread develops a deep golden crust while the cheese has time to melt.
Timing notes
- Serve straight away: A Reuben is best eaten hot from the pan, while the cheese is melted and the rye is still crisp.
- Rest briefly before slicing: A short rest helps the filling settle, making the sandwich easier to cut cleanly.
Serving ideas
- Classic sides: Serve with pickles, crisps or a simple slaw to keep the meal sharp and crunchy.
- Extra dressing: Offer a little extra Russian dressing on the side for dipping if you like a saucier sandwich.
Equipment you'll need
Ingredients
Instructions
- Set a frying pan over medium heat. Spread the butter over one side of each slice of rye bread.
- Turn two slices butter-side down and spread the Russian dressing over the unbuttered sides. Layer on the Swiss cheese, corned beef and sauerkraut, then top with the remaining bread, butter-side up.
- Cook the sandwiches for 3 to 4 minutes until the underside is deep golden and crisp, pressing gently with a spatula. Flip and cook for a further 3 to 4 minutes until the second side is crisp and the cheese has melted; lower the heat if the bread is browning too quickly.
- Transfer to a board and rest for 1 minute so the filling settles. Slice each sandwich in half and serve hot.
Recipe notes
Tips
- Drain the sauerkraut very well to keep the bread crisp; if it is very wet, squeeze it briefly in your hands over the sink.
- Keep the heat at medium so the bread toasts evenly while the cheese melts; if needed, cover the pan for the last minute to help the cheese along.
Substitutions
- Replace Swiss cheese with Gruyere cheese for a slightly nuttier, richer melt.
- Replace Russian dressing with Thousand Island dressing for a sweeter, milder flavour.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If needed, wrap and refrigerate for up to 1 day, then reheat in a dry frying pan over low to medium heat until the bread is crisp and the filling is piping hot.
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Recipe overview
- Servings: 2 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Gluten Milk Wheat
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