If you love a good sandwich, the Reuben is hard to beat. It is warm, melty, a little tangy, and unapologetically hearty. This version keeps things classic with plain rye bread and Thousand Island dressing, which gives you all the familiar flavors without overcomplicating it. If you are already a fan of griddled sandwiches, this is right up there with our Patty Melt, which uses a similar skillet-toasted method and that same irresistible crisp-on-the-outside finish.
What Makes a Reuben Feel Authentic
A traditional Reuben has a few non-negotiables that give it its signature personality. Rye bread brings that subtle caraway flavor that stands up to rich fillings. Corned beef should be sliced thin and piled generously so it stays tender once heated. Swiss cheese is mild and melty, letting the meat and sauerkraut shine without overpowering them. And sauerkraut needs to be well-drained, otherwise it will steam the bread instead of letting it crisp. Classic versions are often finished with Russian or Thousand Island dressing, and marbled rye is a common swap.
Tips for the Best Skillet Reuben
The biggest key here is moisture control. Squeeze as much liquid as possible out of the sauerkraut before layering it on. Butter the bread generously but evenly so it browns instead of frying unevenly. Medium heat is your friend, giving the bread time to crisp while the cheese melts all the way through. A gentle press with the spatula helps everything fuse together without crushing the sandwich.
When to Serve It
Reuben sandwiches are perfect for lunch, casual dinners, or anytime you want something comforting without turning on the oven. Serve them with simple sides like kettle chips, fries, or even a small pickle on the side to lean into that classic deli feel. This is the kind of sandwich that proves simple ingredients, treated right, can still feel special.
Rueben Sandwich
Ingredients
- 4 slices rye bread
- 4 tablespoons Thousand Island or Russian Dressing
- 4 slices Swiss cheese
- 1 cup sauerkraut, drained well
- 8 ounces sliced corned beef
- 2 tablespoons unsalted butter, softened
Instructions
- Lay the slices of rye bread flat on a cutting board.
- Spread Thousand Island dressing evenly on one side of each slice of bread.
- On two slices, layer Swiss cheese, then corned beef, then sauerkraut, and top with another slice of Swiss cheese. Place the remaining two slices of bread on top, dressing-side down, to form sandwiches.
- Lightly press the sandwiches together.
- Spread softened butter on the outsides of both sandwiches, on the top slice only for now.
- Heat a skillet or griddle over medium heat.
- Place the sandwiches butter-side down into the skillet. While they cook, spread butter on the top slices.
- Cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and crisp and the cheese is melted.
- Transfer to a cutting board, slice in half, and serve warm.
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