Reuben Sandwich

Indulge in a classic Reuben sandwich, where tender corned beef meets tangy sauerkraut and melted Swiss cheese, all nestled between buttery rye bread. Perfect for a hearty weeknight dinner or a cozy weekend lunch.

• 4 slices rye bread
• 226.8 g corned beef
• 113.4 g sauerkraut
• 113.4 g Swiss cheese
• 2 tbsp Russian dressing
• 2 tbsp butter

Method

1. 1

   Spread 1 tablespoon of softened butter on one side of each slice of rye bread.

2. 2

   Lay 2 slices of rye bread, buttered side down, on a clean surface.

3. 3

   On each slice, layer half of the corned beef, followed by half of the sauerkraut, and top with half of the Swiss cheese.

4. 4

   Spread 1 tablespoon of Russian dressing on the unbuttered side of the remaining slices, then place them on top of the sandwiches, dressing side down.

5. 5

   Heat a skillet over medium heat and place the sandwiches in the skillet, cooking until the bread is golden brown, about 4-5 minutes.

6. 6

   Carefully flip the sandwiches and cook for another 4-5 minutes until the other side is golden brown and the cheese is melted.

7. 7

   Remove the sandwiches from the skillet and let them cool for a minute before cutting them in half.

8. 8

   Serve warm with extra Russian dressing on the side, if desired.