Description
A classic Reuben sandwich featuring buttery toasted rye bread layered with tender corned beef, tangy sauerkraut, Swiss cheese, and creamy Thousand Island dressing—grilled to perfection on the stovetop for a crispy, melty delight.
Ingredients
Scale
Bread and Butter
- 2 slices Rye Bread
- 2 tsp Unsalted Butter
Spread and Filling
- 4 tbsp Thousand Island Dressing
- 2 tbsp Boar’s Head® Sauerkraut
- 2 slices Gold Label Imported Switzerland Swiss® Cheese
- 0.25 lb Boar’s Head 1st Cut Corned Beef Brisket
Instructions
- Prepare the bread: Butter each slice of rye bread evenly on one side and place them in a skillet buttered side down to prepare for grilling.
- Apply dressing and toppings: Spread 1 tablespoon of Thousand Island dressing on the non-buttered sides of each bread slice. Evenly distribute 2 tablespoons of sauerkraut on each slice over the dressing.
- Add cheese and meat: Place a slice of Swiss cheese on top of the sauerkraut on each bread slice. Pile the 0.25 lb of corned beef brisket on one slice, then press the slices together to form the sandwich.
- Grill the sandwich: Place the skillet over medium-low heat and grill the sandwich until the bread turns browned and crisp, melting the cheese inside—about 3-5 minutes. Carefully flip the sandwich over and grill the other side until equally golden and crispy.
- Serve: Remove the Reuben from the skillet, slice if desired, and serve immediately for best taste and texture.
Notes
- Use medium-low heat to avoid burning the bread before the cheese melts.
- Pressing the sandwich gently while grilling helps the ingredients meld together.
- Adjust sauerkraut quantity based on your preference for tanginess.
- For extra crispness, you can toast the bread separately before assembling.
- Use fresh rye bread for authentic flavor and best texture.
