This classic grilled Reuben Sandwich is made with corned beef, swiss cheese, sauerkraut, and thousand island dressing all piled on grilled rye bread.
My husband was working third shift for a while. So on Fridays, we would go out to lunch together to spend time catching up on the week.
One of our favorite restaurants we would go to for lunch, has an amazing Reuben that I liked to get. A Reuben Sandwich was one of those recipes I knew I wanted to recreate at home. I have to say it’s pretty easy to make.
How To Assemble A Reuben Sandwich
Typically a Reuben Sandwich is made on rye bread. However, this did leave me standing in the bread aisle scratching my head as to what type of rye bread to use. There are all sorts of types of rye bread to choose from.
Our preferred brand of bread is Aunt Millies and they have a nice seeded rye bread that we found we liked. The type of rye bread you use is totally up to you. A swirled rye bread would be delicious as well.
To make this sandwich I started like most grilled cheese recipes do and buttered one side of each of the bread slices.
A Reuben Sandwich is also made with a Russian dressing but some are also made with a thousand island dressing. Russian dressing can be on the spicier side because its made with horseradish.
Thousand island dressing is made with pickle relish, therefore, it’s a little sweeter. For this recipe, I decided to use a thousand island dressing.
Placing the buttered sides together so the butter wouldn’t get all over the counter. I added the thousand island dressing onto the inner side of one of the slices of bread. When the whole sandwich is assembled, add more dressing to the other inner side of the bread slice.
Place the swiss cheese on top of the thousand island dressing.
Reuben’s can be made with either pastrami or with corned beef the choice is yours. I like to use corned beef. Add the corned beef on top of the cheese for the next layer.
Making It An Offical Rueben
To make it an official Rueben Sandwich sauerkraut is needed. Make sure to drain the juice from the sauerkraut or else you could have a soggy and bitter sandwich.
I placed some sauerkraut in a strainer to drain the juice before I placed it on the sandwich.
Then I added the last of the thousand island dressing to the other slice of bread. I placed the slice on top of the sandwich buttered side up.
Grill on each side for about 3 minutes a side, or until you get the desired golden color.
Flipping the sandwich can be a challenge. I hold onto the top as I flip the bread because the sandwich will slide. Having a large spatula will help with the flipping as well.
I love to serve this Reuben Sandwich with chips, a pickle, and a cold beer.
Answering the questions “what’s there to eat” ~ Jen
Other My Creative Manner recipe you may enjoy are:
- Gumbo Burgers
- Instant Pot Cheeseburger Macaroni
- Grilled Chili Cheese Dogs
- Meatball Sandwich
- Sloppy Joes
- French Garlic Cheese Toast
- Taco Salad
- Banana Bread
- Bahama Mama
This classic grilled Reuben Sandwich Recipe is made with corned beef, swiss cheese, sauerkraut, and thousand island dressing.
- 2 Slices Rye Bread
- 1 Tablespoon Butter
- 2 Tablespoon Thousand Island Dressing
- 4 Slices Swiss Cheese
- 3-4 Ounces Corned Beef
- 1/4 Cup Sauerkraut Make sure to drain the liquid from the sauerkraut
Butter one side of each piece of bread. Making sure that all the bread has butter on it.
On one of the slices, add 1 tablespoon of the thousand island dressing to the unbuttered side of the bread. Spreading it to cover all the bread.
Add 2 slices of swiss cheese on top of the thousand island dressing.
Place the corned beef on top of the cheese. I used 4 slices for my sandwich, this made sure that there was corned beef on all the bread.
On top of the corned beef add the drained sauerkraut.
Place the last 2 slices of cheese on top of the sauerkraut.
Spread the last tablespoon of thousand island dressing on the unbutter side of the bread. Spreading to cover all the bread. Place the bread on top of the cheese buttered side up.
Add the sandwich to a heated grill pan. Grill on each side for 2-3 minutes or until desired goldenness is achieved to the bread.
Serve and enjoy.
When flipping the sandwich I will hold the top bread as I’m slowly flipping the sandwich.