Welcome to my West Virginia kitchen! Today I'm diving into the world of classic deli fare with a recipe that's sure to become a staple in your home. The Grilled Reuben Sandwich is a perfect blend of savory corned beef, tangy sauerkraut, melted Swiss cheese, and creamy Thousand Island Dressing, all sandwiched between slices of rye bread.
Whether you're a long time fan or a newcomer to this iconic sandwich, our step-by-step guide will help you make the perfect Grilled Reuben right at home. I can't wait to share it with you so...
Let's Get Started!
INGREDEINTS:
- 8 Slices of Rye Bread
- 1 lb thinly sliced Corned Beef
- 1 cup Sauerkraut, drained
- 8 Slices of Swiss Cheese
- 1/2 cup Thousand Island Dressing
- 1 Tbsp Butter, softened
INSTRUCTIONS:
- Prepare the Ingredients: Lay our the rye bread slices on a flat surface. Spread Thousand Island Dressing on one side of each slice.
- Assemble the Sandwich: On four slices of bread, place a slice of Swiss cheese, followed by a generous portion of corned beef, sauerkraut, and another slice of Swiss cheese. Top with remaining bread slices, dressing side down.
- Heat the Pan: Melt 1 Tbsp of butter in a skillet over medium heat.
- Grill the Sandwiches: Place the assembled sandwiches in the skillet. Cook for 3-4 minutes on each side, pressing down gently with a spatula, until the bread is golden brown and the cheese is melted.
- Serve Hot: Remove from the skillet, slice in half, and enjoy!
OVEN METHOD:
- Preheat the Oven: Preheat your oven to 375°F/190°C.
- Assemble the Sandwich: On four slices of bread, place a slice of Swiss cheese, followed by a generous portion of corned beef, sauerkraut, and another slice of Swiss cheese. Top with remaining bread slices, dressing side down.
- Bake the Sandwiches: Place the sandwiches on a baking sheet. Brush the tops with melted butter. Bake for 10-12 minutes, flipping halfway through, until the bread is crispy and the cheese is melted.
- Serve Hot: Remove from the oven, slice in half, and enjoy!
PANINI PRESS METHOD:
- Preheat the Panini Press: Follow the manufacturer's instructions for preheating.
- Assemble the Sandwich: On four slices of bread, place a slice of Swiss cheese, followed by a generous portion of corned beef, sauerkraut, and another slice of Swiss cheese. Top with remaining bread slices, dressing side down.
- Grill the Sandwiches: Place the sandwiches in the panini press. Grill for 3-5 minutes, or until the bread is crispy and the cheese is melted.
- Serve Hot: Remove from the press, slice in half, and enjoy!
STEP-BY-STEP PHOTOGRAPHS:
TIPS FOR THE PERFECT REUBEN:
- Drain the Sauerkraut: To avoid a soggy sandwich, make sure to drain the sauerkraut throughly.
- Butter the Bread: For an extra crispy texture, spread a thin layer of butter on the outside of each slice of bread before grilling.
- Low and Slow: Cooking on a lower heat setting ensures the cheese melts evenly without burning the bread.
VARIATIONS AND SUBSTITUTIONS:
- Turkey Reuben: Substitute corned beef with turkey for a lighter option.
- Russian Dressing: Swap Thousand Island dressing with Russian dressing for a different flavor profile.
- Gluten-Free: Use Gluten-Free rye bread to accommodate dietary restrictions.
FREQUENTLY ASKED QUESTIONS:
Can I make a Reuben Sandwich ahead of time?
Yes, you can assemble the sandwiches and store them in the fridge for up to 24 hours.
What can I serve with a Grilled Reuben Sandwich?
Serve your Reuben with classic deli sides like pickles, coleslaw, potato salad, or a simple green salad.
To make your cooking experience even easier, I've provided a printable recipe card below. Click to print and keep this handy in your kitchen. I hope you enjoy making and eating this classic Grilled Reuben Sandwich as much as we do. Don't forget to share you results with me by tagging me on social media!
And as always,
Happy Eatin' Y'all!
~The Kitchen Wife~
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