Reuben

Ingredients · 2 servings

• 170 gCorned beef, thinly sliced
• 100 gSauerkraut, well drained
• 4 sliceSwiss cheese, sliced
• 50 gRussian dressing
• 4 sliceRye bread, sliced
• 28 gButter, softened

Equipment

stovetop, griddle, skillet, spatula, knife, spoon, small bowl, paper towel, cutting board, plate

Instructions

1. 1
   Gather Ingredients

   Gather all ingredients, a griddle, skillet, spatula, knife, spoon, small bowl, and paper towel, then drain the sauerkraut well. · 5 min

   What to look for: Sauerkraut looks moist but no liquid pools in the bowl.

2. 2
   Warm The Griddle

   Heat the griddle over medium heat, then butter 1 side of each rye bread slice while the surface warms evenly. · 3 min

   What to look for: Butter spreads smoothly and the griddle feels evenly hot.

3. 3
   Build Sandwiches

   Place 2 bread slices buttered side down, spread Russian dressing on the plain sides, then layer Swiss cheese, corned beef, and sauerkraut. · 5 min

   What to look for: Each sandwich has even layers with cheese touching the bread.

4. 4
   Griddle First Side

   Cook the sandwiches until the bottom bread is deep golden and the cheese begins to soften, pressing lightly with a spatula. · 4 min

   When it is done: Corned beef should be steaming hot throughout.

5. 5
   Flip And Finish

   Flip the sandwiches carefully and cook until the second side is crisp, the beef is hot, and the Swiss cheese melts fully. · 4 min

   When it is done: For reheated corned beef, the center should reach 74°C / 165°F if checked.

6. 6
   Serve Hot

   Cut each Reuben in half and serve at once while the rye is crisp, the cheese is molten, and the sauerkraut tastes bright. · 1 min

   What to look for: The cut sandwich shows distinct beef, kraut, and melted cheese layers.