Classic Corned Beef Sandwich (Print Version)

Corned beef, sauerkraut, Swiss cheese, and dressing grilled on rye bread for a satisfying meal.

# What You Need:

→ Bread & Cheese

01 - 4 slices rye bread
02 - 4 slices Swiss cheese

→ Meat

03 - 7 ounces corned beef, thinly sliced

→ Vegetables

04 - 1 cup sauerkraut, well drained

→ Dressing

05 - 4 tablespoons Russian dressing

→ For Grilling

06 - 2 tablespoons unsalted butter, softened

# How To Make It:

01 - Arrange rye bread slices on a clean surface and spread 1 tablespoon of Russian dressing on one side of each slice.
02 - On two bread slices, add a slice of Swiss cheese, then half the corned beef, half the sauerkraut, and top with another slice of Swiss cheese.
03 - Cover each layered slice with the remaining bread slices, dressing side down, to form two sandwiches.
04 - Evenly spread softened butter on both top and bottom outer sides of each sandwich.
05 - Heat a large skillet or griddle over medium heat. Place sandwiches in the skillet and cook 3 to 4 minutes per side, pressing gently with a spatula until the bread is golden brown and the cheese melts.
06 - Remove sandwiches from heat, let rest for 1 minute, then slice in half and serve warm.

# Expert Advice:

01 -
  • It tastes like a proper deli sandwich but takes twenty minutes flat, no special skills required.
  • The contrast between hot melted cheese and cool tangy sauerkraut creates this satisfying tension in every bite.
  • One sandwich can actually feed two people or fuel you through the entire afternoon alone.
02 -
  • Don't skip the sauerkraut drainage step; I learned this the hard way when my first homemade Reuben turned into a soggy mess that tasted like something left in a locker.
  • Medium heat is non-negotiable—too hot and the outside burns before the cheese melts, too low and you end up with buttery bread and cold cheese.
03 -
  • Use a cast iron skillet or heavy griddle instead of a non-stick pan—the heat distributes more evenly and you get a better crust.
  • Slice the sandwich diagonally after it rests; it looks better and somehow tastes like it gets cut better when it's a triangle.
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