Reuben Sandwich

Griddle rye sandwiches filled with warm corned beef, tangy sauerkraut, melted Swiss cheese, and creamy Russian dressing.

Prep: 10 min · Cook: 10 min · Yield: 2 · Method: Stovetop

Ingredients

• 4 slices rye bread
• 8 ounces cooked corned beef
• 1 cup sauerkraut
• 4 slices swiss cheese
• 4 tablespoons russian dressing
• 2 tablespoons unsalted butter
• 0.125 teaspoon black pepper

Cooking instructions

1. Drain the sauerkraut and press it dry with paper towels. Thinly slice the corned beef if needed. (about 5 min)
2. Warm a large skillet over medium heat. Add the sauerkraut and black pepper, and cook for 2 to 3 minutes, stirring, until heated through and no longer watery. Transfer to a plate. (about 3 min) — Medium heat
3. Spread 1 tablespoon Russian dressing on one side of each bread slice. Layer half the corned beef, sauerkraut, and Swiss cheese on two slices, then top with the remaining bread, dressing-side down. (about 2 min)
4. Melt 1 tablespoon butter in the skillet over medium-low heat. Add the sandwiches and cook for 3 to 4 minutes, pressing gently with a spatula, until the bottoms are golden brown. (about 4 min) — Medium-low heat
5. Add the remaining butter, carefully turn the sandwiches, and cook for 3 to 4 minutes more, until the bread is crisp and the cheese is fully melted. The corned beef should be steaming hot; for reheated leftovers, verify it reaches 165°F. (about 4 min) — Medium-low heat
6. Rest the sandwiches for 1 minute, then cut in half and serve hot. (about 1 min)