Description
This Irresistible Crispy Reuben Sandwich combines savory corned beef, tangy sauerkraut, melted Swiss cheese, and a zesty Russian dressing, all grilled between buttery rye bread slices. Perfectly crispy on the outside and melty on the inside, it’s an easy-to-make deli classic you’ll crave anytime.
Ingredients
Scale
Bread & Spreads
- 2 slices of rye bread
- 1 tbsp Russian or Thousand Island dressing
- 2 tbsp butter
Fillings
- 4 oz corned beef
- 2 oz Swiss cheese
- 1/4 cup sauerkraut
Instructions
- Butter the Bread: Butter one side of each slice of rye bread evenly to prepare for grilling, ensuring a crispy golden crust on the sandwich.
- Spread Dressing: On the unbuttered side of one bread slice, spread a generous tablespoon of Russian or Thousand Island dressing to add tang and flavor.
- Layer Fillings: Place the corned beef evenly over the dressed slice, top with sauerkraut, and then layer the Swiss cheese on top for a perfect balance of savory, tangy, and melty textures.
- Assemble Sandwich: Place the second slice of rye bread on top, buttered side facing up, to encase the fillings neatly.
- Heat Skillet: Warm a skillet over medium heat to prepare for grilling the sandwich to crispy perfection.
- Cook Sandwich: Place the sandwich in the skillet and cook for 4-5 minutes until the bottom slice is golden brown. Flip carefully and grill the other side until golden and the cheese is completely melted.
- Serve: Remove the sandwich from the skillet, slice it in half, and serve immediately while hot and crispy.
Notes
- Use freshly buttered bread to ensure maximum crispiness.
- Adjust cooking time slightly depending on skillet heat and bread thickness.
- For a vegetarian version, substitute corned beef with grilled mushrooms or tempeh and use vegetarian cheese.
- Serve with pickles or potato chips for a classic deli experience.
