Description
Hearty Reuben Sandwich delivers classic deli flavors with corned beef, Swiss cheese, sauerkraut, and Russian dressing nestled between perfectly toasted rye bread. Delicious layers promise a satisfying meal that celebrates bold, tangy American culinary traditions.
Ingredients
Scale
Proteins:
- 0.5 pound (226 grams) corned beef (or pastrami, thinly sliced)
Bread and Cheese:
- 4 slices dark rye bread
- 1 cup (113 grams) Swiss cheese (shredded)
Condiments and Spreads:
- 4 tablespoons thousand island dressing
- 1 cup (240 milliliters) sauerkraut
- 4 tablespoons (56 grams) butter (unsalted, softened)
Instructions
- Prepare the bread slices by laying them out on a clean cutting board, ensuring a flat surface for assembly.
- Layer Swiss cheese evenly across each bread slice, creating a smooth, consistent base for the sandwich.
- Generously drizzle thousand island dressing over the cheese, allowing it to spread across the entire surface.
- Distribute corned beef carefully on top of the dressing, covering the entire slice with tender, flavorful meat.
- Spread sauerkraut over the corned beef, ensuring an even distribution for balanced flavor in each bite.
- Crown the sandwich with the second slice of bread, creating a complete layered structure.
- Coat the exterior of the top bread slice with butter, using a smooth, even technique to promote golden browning.
- Preheat a large skillet over medium heat, allowing the surface to reach an optimal temperature for toasting.
- Place the sandwich butter-side down in the hot skillet, listening for a gentle sizzle that indicates proper heat contact.
- Cook for approximately 3 minutes, watching for a rich golden-brown color developing on the bread’s surface.
- Butter the now-exposed bread slice while the first side toasts, preparing for the flip.
- Carefully turn the sandwich, allowing the second side to toast for an additional 2-3 minutes until achieving a matching golden hue.
- Remove from skillet immediately when both sides are crisp and evenly browned, ready to be served hot and fresh.
Notes
- Choose rye bread for an authentic Reuben flavor that complements the rich corned beef and tangy sauerkraut.
- Drain sauerkraut thoroughly to prevent a soggy sandwich and ensure a crispy, well-toasted exterior.
- Use softened butter for even spreading and better golden-brown coloring on the bread’s surface.
- Consider swapping corned beef with pastrami or turkey for a different protein variation that still maintains the classic sandwich profile.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 1050 kcal
- Sugar: 7 g
- Sodium: 2000 mg
- Fat: 80 g
- Saturated Fat: 40 g
- Unsaturated Fat: 35 g
- Trans Fat: 2 g
- Carbohydrates: 55 g
- Fiber: 6 g
- Protein: 65 g
- Cholesterol: 130 mg