Miley This perfectly stacked Reuben sandwich is super savory and paired with tangy sauerkraut and melted Swiss cheese. The best comforting lunch to make you feel warm and cozy inside and out!
This Reuben sandwich recipe is super simple to make and you don’t even need a fancy panini press to make it! Customize yours however you like with your favorite dressing, or you can pile the corned beef sky-high on toasted rye bread like I did!
Why You’ll Love This Recipe
Reuben Sandwich brings big flavor with simple steps and familiar ingredients.
Bold layers: Every bite gives salty, tangy, creamy flavor.
Quick cook: The sandwich finishes fast on the stovetop.
Hearty feel: One sandwich feels filling and satisfying.
Classic taste: Deli style flavor made right at home.
Crispy finish: Buttered rye bread turns golden and crunchy.
Comfort food: Warm and cozy with no extra work.
Ingredients
For the Sandwich:
- 4 slices dark rye bread
- ½ pound corned beef, thinly sliced
- 1 cup Swiss cheese, shredded
- 1 cup sauerkraut, drained
- 4 tablespoons Thousand Island dressing
- 4 tablespoons butter
Step by Step Instructions
1. Prep the Ingredients
Lay out the rye bread on a clean surface. Spread Thousand Island dressing evenly on one side of each slice. Keep everything close since the cooking goes quickly.
2. Heat the Pan
Place a skillet over medium heat. Add a small amount of butter and let it melt slowly, coating the surface.
3. Build the Sandwich Base
Place two slices of bread in the pan with the dressing side facing up. Add a layer of Swiss cheese on each slice.
4. Add the Filling
Pile corned beef evenly over the cheese. Spoon sauerkraut across the meat and spread it gently so each bite gets some tang.
5. Finish the Stack
Add another layer of Swiss cheese on top of the sauerkraut. Place the remaining bread slices on top with the dressing side facing down.
6. Grill Until Golden
Butter the top slices of bread. Cook until the bottom turns golden and crisp. Flip carefully and cook the second side until the cheese melts fully.
7. Rest and Slice
Remove the sandwiches from the pan. Let them rest for a minute, then slice in half and serve warm.
Tips and Variations
- Press the sandwich gently with a spatula while cooking.\
- Squeeze sauerkraut well to avoid soggy bread.
- Cover the pan briefly to help the cheese melt faster.
- Use a thinner layer of meat and cheese.
- Keep heat steady to avoid burning the bread.
Serving Suggestions
Reuben Sandwich pairs well with simple sides that do not steal attention. Potato chips add crunch while pickles bring extra tang. A small bowl of soup works great on colder days.
When serving guests, I cut each sandwich into halves and stack them on a plate. It looks inviting and disappears fast.
Frequently Asked Questions
Can I make this ahead of time?
This sandwich tastes best fresh while the bread stays crisp.
How do I keep the bread from burning?
Cook over medium heat and watch closely while flipping.
Can I use store bought dressing?
Yes, Thousand Island dressing works perfectly here.
What pan works best?
A nonstick skillet keeps flipping easy and clean.
How do I reheat leftovers?
Warm gently in a pan to bring back the crisp texture.
Final Thoughts
Reuben Sandwich delivers bold flavor without complicated steps. Every layer plays a role and comes together fast. It feels hearty, warm, and satisfying in the best way.
Reuben Sandwich
Ingredients
For the Sandwich:
- 4 slices dark rye bread
- ½ pound corned beef thinly sliced
- 1 cup Swiss cheese shredded
- 1 cup sauerkraut drained
- 4 tablespoons Thousand Island dressing
- 4 tablespoons butter
Instructions
- Prep the Ingredients: Lay out the rye bread on a clean surface. Spread Thousand Island dressing evenly on one side of each slice. Keep everything close since the cooking goes quickly.
- Heat the Pan: Place a skillet over medium heat. Add a small amount of butter and let it melt slowly, coating the surface.
- Build the Sandwich Base: Place two slices of bread in the pan with the dressing side facing up. Add a layer of Swiss cheese on each slice.
- Add the Filling: Pile corned beef evenly over the cheese. Spoon sauerkraut across the meat and spread it gently so each bite gets some tang.
- Finish the Stack: Add another layer of Swiss cheese on top of the sauerkraut. Place the remaining bread slices on top with the dressing side facing down.
- Grill Until Golden: Butter the top slices of bread. Cook until the bottom turns golden and crisp. Flip carefully and cook the second side until the cheese melts fully.
- Rest and Slice: Remove the sandwiches from the pan. Let them rest for a minute, then slice in half and serve warm.
