Reuben sandwich
A classic Reuben sandwich layered with tender corned beef, Swiss cheese, sauerkraut, and tangy Russian dressing, grilled to crispy perfection with homemade herbed butter.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.25 cup butter ½ stick (softened)
- 0.5 teaspoon dried minced garlic
- 0.5 teaspoon dried minced onion
- 0.5 teaspoon sesame seeds
- 0.25 teaspoon poppy seeds
- 0.5 teaspoon sea salt
- 1 pound deli corned beef
- 1 loaf marble rye bread
- 1 cup Russian dressing
- 8 ounces sauerkraut drained
- 12 slices Swiss cheese
Instructions
Preparation Steps
- In a small bowl, mix together the butter, dried garlic, dried onion, sesame seeds, poppy seeds, and sea salt to make herbed butter. Set aside.
- Steam the corned beef by placing about 0.25 pound at a time in a damp paper towel and microwaving on high for 30 seconds.
- Heat the sauerkraut by covering and microwaving for about 30 seconds, until warmed through.
- Butter one side of each slice of rye bread with the herbed butter. Place 2 or 3 slices buttered side down on a heated skillet over medium-low heat.
- Layer Swiss cheese, corned beef, sauerkraut, Russian dressing, more corned beef, and another slice of Swiss cheese on each piece of bread. Top with another slice of bread, butter side up.
- Cook sandwiches until bread is browned and cheese has melted, approximately 2 to 3 minutes per side. Flip carefully and repeat on the opposite side.
Notes
This sandwich is perfect served warm with a side of pickles or kettle chips. Homemade Russian dressing elevates the flavors significantly compared to store-bought varieties.