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Beef Reuben Sandwich (No Alcohol)

A crispy and savory sandwich filled with tender corned beef, tangy sauerkraut, and gooey Swiss cheese, all nestled between toasted rye bread.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 sandwiches
Course: Main Course, Sandwich
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the sandwich
  • 4 slices Rye Bread
  • 8-10 oz. Sliced Corned Beef
  • 1 cup Sauerkraut, drained Make sure to drain thoroughly to avoid sogginess.
  • 4 slices Swiss Cheese
  • 1/4 cup Russian or Thousand Island Dressing Use generously on the bread.
  • 2 tablespoons Butter, for grilling For achieving a golden-brown crust.

Method
 

Preparation
  1. Gather all your ingredients.
  2. Drain the sauerkraut thoroughly.
Assembly
  1. Spread a generous amount of dressing on one side of two slices of rye bread.
  2. Layer with a slice of cheese, corned beef, drained sauerkraut, another slice of cheese, and cap with another rye slice (dressing side down).
Grilling
  1. Spread butter on the outer sides of the sandwich.
  2. Heat a skillet or griddle over medium heat and grill the sandwich for 3-4 minutes until golden brown.
  3. Flip the sandwich and grill the other side for another 3-4 minutes until the cheese melts.
Serving
  1. Remove from heat, slice in half, and serve immediately.

Notes

If you have leftovers, refrigerate the assembled sandwich for up to 2 days. Reheat in a skillet over low heat, covering with a lid to melt the cheese.