Reuben Sandwich

Quick answer

Total time: 20 min
Level: Easy
Servings: 2 servings
Ingredients: 6

About this dish

The first step toward a crisp Reuben happens before the skillet: 100 g sauerkraut must be drained until damp but no longer wet enough to soak the rye bread.

Squeeze it firmly by hand, then press it again in a towel until no liquid drips. Spread 2 tablespoons mayonnaise thinly across the inside faces of 4 rye bread slices, carrying it to the edges. Divide 180 g corned beef, the dried sauerkraut, and 80 g Swiss cheese evenly between two sandwiches. Place some cheese directly against the bread so the hot surface melts it early and binds the meat and cabbage layers. Close the sandwiches and spread 1 tablespoon butter in a thin, even coating over the outer faces. Thick patches of butter would brown before the cheese has enough time to melt. Heat a skillet over medium-low, add the sandwiches, and press lightly with a spatula. Cook the first side for 3 to 4 minutes, until deep golden patches appear without a burnt smell. Turn carefully and cook the second side for another 3 to 4 minutes, lowering the heat if the bread darkens too quickly. The moderate heat is deliberate: it warms the corned beef and softens the cheese while the rye surface crisps gradually. Remove the sandwiches when melted Swiss is visible at the edges. Rest them for 1 minute before cutting so the hot layers settle slightly instead of sliding out, then serve warm.

Ingredients

servings

IngredientAmountUnit

rye bread4 pcspcs

corned beef180 gg

sauerkraut100 gg

Swiss cheese80 gg

mayonnaise2 tbsptbsp

butter1 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Squeeze the 100 g sauerkraut firmly by hand, then press it once more in a towel.

It should feel loose and damp, not wet, so the rye bread stays crisp instead of turning soggy.
2

Heat

Spread the 2 tablespoons mayonnaise thinly over the inside of all 4 rye bread slices, reaching the edges.

An even layer helps the filling sit in place and keeps dry corners from separating while grilling.
3

Step

Divide the 180 g corned beef, dried sauerkraut, and 80 g Swiss cheese evenly between two sandwiches.

Place some cheese close to the bread so it melts against the hot surface and binds the layers.
4

Step

Close the sandwiches and spread the 1 tablespoon butter thinly over the outside surfaces.

Keep the butter in an even coating, because thick patches brown too fast before the cheese has time to melt.
5

Control

Heat a skillet over medium-low heat, add the sandwiches, and press lightly with a spatula.

Cook the first side for 3-4 minutes, until the bread shows deep golden patches without smelling burnt.
6

Finish

Flip carefully and cook the second side for another 3-4 minutes, lowering the heat if the bread darkens too quickly.

When the cheese looks melted at the edges, rest 1 minute, cut, and serve warm.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Squeezing the sauerkraut dry allows the cheese to melt properly in this grilled Reuben Sandwich.
Finish cue: Cook the first side for 3-4 minutes, until the bread shows deep golden patches without smelling burnt.
Avoid this: Use moderate heat so the inside warms before the bread burns.
Substitution: Rest them for 1 minute before cutting so the hot layers settle slightly instead of sliding out, then serve warm.