Reuben Sandwich

Name: Reuben Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: rye bread 4 pcs; corned beef 180 g; sauerkraut 100 g; Swiss cheese 80 g; mayonnaise 2 tbsp; butter 1 tbsp

Quick answer

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

About this dish

Salty corned beef, tangy sauerkraut, and Swiss cheese are stacked on rye, then griddled in a pan with butter on the outside of the bread.

A thin layer of mayonnaise spread to the edges of the inner slices helps keep the filling in place, and setting some cheese directly against the bread lets it melt first and glue the layers together. Medium-low heat gives the cheese in the middle time to melt before the rye darkens.

Ingredients

servings

IngredientAmount

rye bread4 pcs

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Instructions

6 steps

1

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

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

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

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

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

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.