Classic Reuben Sandwich Layers

# What You Need:

→ Bread & Cheese

01 - 4 slices rye bread

02 - 4 slices Swiss cheese

→ Meat

03 - 7 oz corned beef, thinly sliced

→ Vegetables

04 - 1 cup sauerkraut, well drained

→ Dressing

05 - 4 tbsp Russian dressing

→ For Grilling

06 - 2 tbsp unsalted butter, softened

# Directions:

01 - Lay rye bread slices on a work surface and spread 1 tablespoon of Russian dressing on one side of each slice.

02 - Place a slice of Swiss cheese on two bread slices, then evenly divide the corned beef and sauerkraut over them, and top with another slice of Swiss cheese.

03 - Cover with the remaining dressing-coated bread slices, dressing side down, to form two sandwiches.

04 - Evenly spread softened butter on the top and bottom of each sandwich.

05 - Heat a large skillet or griddle over medium heat. Place sandwiches in the skillet and cook for 3 to 4 minutes on each side, pressing gently with a spatula, until golden brown and cheese is melted.

06 - Remove sandwiches from heat, let rest for 1 minute, then slice in half and serve warm.

# Expert Suggestions:

01 -

It comes together in twenty minutes flat, turning deli cravings into reality without any fuss or fancy technique.
The crispy, buttery bread against melted cheese and tender meat creates textures that make you forget you're eating something this simple.

02 -

Medium heat is your friend here—rush it with high heat and your bread burns while the cheese stays cold inside, a lesson I learned the hard way.
Draining the sauerkraut completely makes the difference between a fresh, tangy bite and a soggy disappointment that undermines everything.

03 -

Keep your butter at room temperature so it spreads smoothly and evenly without tearing the bread or creating cold spots.
A griddle works beautifully for this if you're making multiple sandwiches at once, giving you more even heat than a traditional skillet.

Classic Reuben Sandwich Layers (Printable)