Reuben Sandwich
Quick answer
Reuben sandwich layers sliced corned beef, well-squeezed sauerkraut, and Swiss cheese between rye bread spread with mayonnaise, then griddled with butter on the outside u...
What makes this special
- Squeezing the sauerkraut dry allows the cheese to melt properly in this grilled Reuben Sandwich.
- Thoroughly squeezing sauerkraut dry is why the cheese melts properly and bread crisps
- Corned beef salt, sauerkraut acidity, and Swiss fat layer in every single bite
Key ingredients
Core cooking flow
- 1 Squeeze the 100 g sauerkraut firmly by hand, then press it once more in a towel.
- 2 Spread the 2 tablespoons mayonnaise thinly over the inside of all 4 rye bread slices, reaching the edges.
- 3 Divide the 180 g corned beef, dried sauerkraut, and 80 g Swiss cheese evenly between two sandwiches.
Reuben sandwich layers sliced corned beef, well-squeezed sauerkraut, and Swiss cheese between rye bread spread with mayonnaise, then griddled with butter on the outside until golden and crisp. Removing excess moisture from the sauerkraut is the most important step - residual water makes the bread soggy and prevents the cheese from melting properly. Cooking over medium-low heat for three to four minutes per side gives the bread time to turn deeply golden while the interior cheese melts fully, binding all the fillings together. Each bite combines the salty depth of corned beef, the fermented tang of sauerkraut, and the rich milkfat of Swiss cheese in a layered contrast of flavors.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Heat
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.
- 3Step
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.
- 4Step
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.
- 5Control
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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