Diner-Style Reuben Sandwich

by DinerStyleDave
Prep: 10m
Cook: 5m
beef
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Ingredients
Servings:4
12ozcorned beef
8rye bread
8ozsauerkraut
1/2cupThousand Island dressing
4Swiss cheese
4tbspbutter
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Build the sandwiches

    Lay out 4 slices of rye bread and pile the corned beef on top, divided evenly. Drain the sauerkraut well and squeeze out the extra liquid, then layer a quarter of it onto each sandwich. Spread 2 tablespoons of Thousand Island dressing on top of the kraut so it's tucked inside, not soaking the bread. Lay a slice of Swiss over each one and close it up with the remaining bread slices. Soften the butter and spread it on the outside of each sandwich, both sides.

  1. 2

    Griddle it low and slow

    Heat a skillet over medium heat — don't rush this part. Toast the sandwiches a few minutes per side, pressing down lightly with a spatula, until the rye is browned and crisp on both sides and the Swiss has gone soft and melty in the middle. Cut on the diagonal and serve hot, while the cheese still pulls.

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Diner-Style Reuben Sandwich

Created by: DinerStyleDave

Prep Time: 10m
Cook Time: 5m
Servings: 4

Ingredients

  • 12 oz corned beef
  • 8 rye bread
  • 8 oz sauerkraut
  • 1/2 cup Thousand Island dressing
  • 4 Swiss cheese
  • 4 tbsp butter

Instructions

  1. Build the sandwichesLay out 4 slices of rye bread and pile the corned beef on top, divided evenly. Drain the sauerkraut well and squeeze out the extra liquid, then layer a quarter of it onto each sandwich. Spread 2 tablespoons of Thousand Island dressing on top of the kraut so it's tucked inside, not soaking the bread. Lay a slice of Swiss over each one and close it up with the remaining bread slices. Soften the butter and spread it on the outside of each sandwich, both sides.
  2. Griddle it low and slowHeat a skillet over medium heat — don't rush this part. Toast the sandwiches a few minutes per side, pressing down lightly with a spatula, until the rye is browned and crisp on both sides and the Swiss has gone soft and melty in the middle. Cut on the diagonal and serve hot, while the cheese still pulls.

Notes & Tips

Every diner counter in this country has a Reuben on the menu, and there's a reason for that. Rye bread, corned beef, kraut, Swiss, dressing — none of it's fancy, all of it works. The trick nobody tells you is to drain that kraut hard, otherwise you get a soggy sandwich and a soggy sandwich is a sad sandwich. Press it on the griddle like you mean it. Serve it with a pickle spear and a cup of coffee and you've got lunch the way it's supposed to be.