Classic Reuben
Corned beef, sauerkraut, Swiss, and Russian dressing griddled between rye.
Tested time and yield
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Yield
- 4 servings
- Difficulty
- medium
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
Warm the corned beef gently in a covered skillet with 1 to 2 tbsp water. Warm the sauerkraut separately and squeeze out any remaining liquid.
- 02
Spread Russian dressing on the inside of each bread slice. Build four sandwiches with Swiss, corned beef, sauerkraut, and another layer of Swiss.
- 03
Butter the outsides. Grill in a skillet over medium-low heat for 3 to 4 minutes per side, pressing gently, until the rye is crisp and the cheese melts.
- 04
Rest 1 minute, then slice and serve.
- 05
Tip: Dry sauerkraut is the key to a crisp Reuben.
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