Reuben Grilled Cheese Sandwich (Print)

Hot, melty corned beef and Swiss with tangy sauerkraut in buttery grilled rye for a hearty sandwich delight.

# Components:

→ Meats

01 - 4 ounces sliced corned beef

→ Cheese

02 - 3.5 ounces sliced Swiss cheese

→ Bread

03 - 4 slices rye bread

→ Vegetables

04 - 1/2 cup sauerkraut, well drained

→ Sauces & Condiments

05 - 2 tablespoons Russian dressing or Thousand Island dressing
06 - 2 tablespoons unsalted butter, softened

# Directions:

01 - Spread unsalted butter evenly on one side of each rye bread slice.
02 - Place two bread slices, buttered side down, on a clean surface. Spread 1 tablespoon of Russian dressing on the unbuttered side of each.
03 - Layer each prepared slice with half of the Swiss cheese, all of the corned beef, sauerkraut, and then top with the remaining cheese. Place the remaining bread slices on top, buttered side facing out.
04 - Heat a large skillet or griddle over medium heat.
05 - Place assembled sandwiches onto the skillet. Grill for 3 to 5 minutes on each side, pressing gently with a spatula, until the bread is golden brown and cheese is melted.
06 - Transfer to a cutting board. Allow sandwiches to rest for 2 minutes, then slice in half and serve hot.

# Expert Advice:

01 -
  • You get gooey pockets of cheese, tangy bites of kraut, and a buttery crunch in every mouthful—it’s comfort food dialed up.
  • It’s incredibly quick to make, with ingredients you can tweak to match your mood or whatever’s on hand.
02 -
  • If you skip draining the sauerkraut thoroughly, your sandwich turns soggy fast—I learned this the drippy way.
  • Pressing the sandwich gently with a spatula helps the cheese melt evenly and the crust get perfectly golden without burning.
03 -
  • Blotting sauerkraut dry with paper towels really is worth the effort for perfect texture.
  • A well-heated pan is key—too hot and your bread will burn before the cheese melts, so keep the heat on medium and let patience pay off.
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