Reuben Grilled Cheese Sandwich (Printable)

Corned beef, sauerkraut, and Swiss cheese melt together perfectly in buttery grilled rye.

# What You'll Need:

→ 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 slice of rye bread.
02 - Place two slices of bread, butter-side down, on a cutting board. Spread 1 tablespoon of Russian dressing onto the unbuttered side of each.
03 - Arrange half of the Swiss cheese, all of the sliced corned beef, the well-drained sauerkraut, and then the remaining Swiss cheese evenly over the dressed bread slices.
04 - Top each assembled half with the remaining bread slices, butter-side up.
05 - Heat a large skillet or griddle over medium heat. Place the sandwiches in the pan and grill for 3 to 5 minutes per side, pressing gently with a spatula, until the bread is deeply golden and the cheese is melted.
06 - Transfer sandwiches to a cutting board and let rest for 2 minutes. Slice each in half and serve immediately while hot.

# Expert Tips:

01 -
  • You get the satisfaction of a deli classic without ever leaving your kitchen.
  • The gooey cheese and tangy dressing bring out flavors that make every bite addictive.
02 -
  • I once rushed draining the sauerkraut and ended up with a disappointingly soggy middle.
  • Letting the sandwiches sit for those extra two minutes after grilling really helps everything meld for that perfect first bite.
03 -
  • Butter to the very edges of your bread so the whole sandwich gets that golden crisp.
  • A gentle press with a spatula—never squashing it—ensures melting without flattening the fillings.
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