Reuben sandwich at home

Hot, tangy, and melty Reuben basics

A Reuben features corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing on rye bread, grilled until the cheese is melted. Drain and briefly sauté sauerkraut to remove excess moisture and enhance flavor. Use thinly sliced corned beef for tender bites.

Assemble and cook:

• Butter the outside of two rye slices.
• Spread dressing on the insides.
• Layer corned beef, drained sauerkraut, and Swiss cheese.
• Grill in a skillet over medium heat, pressing gently, until both sides are deeply golden and the cheese is melted.

Tips and tweaks:

• Use marble rye for a hint of sweetness and color contrast.
• Substitute pastrami for corn beef for a smokier profile.
• For a lighter version, use grilled chicken and skip the dressing.

Serve hot with dill pickles and a side of coleslaw for a classic deli experience at home. Balancing the tang of sauerkraut with a creamy, slightly sweet dressing and melty cheese is what makes this sandwich iconic.