The Reuben Sandwich (and the Rachel)
A good Reuben hits all the right notes—salty, tangy, melty, and crisp—and this version delivers on every front.
Ingredients
- 1 loaf unseeded and unsliced good-quality rye bread, sliced 1-inch-thick (you'll need 8 slices)
- 4 tablespoons butter, softened
- 1 pound corned beef (or pastrami), sliced medium thick
- 1 cup sauerkraut, well drained (or coleslaw)
- 16 thin slices Swiss cheese, best quality such as Boar’s Head Gold Label
- About ¾ cup Russian dressing
Instructions
- Heat a large nonstick or cast iron pan over medium heat.
- Spread one side of each slice of bread with butter, then flip over and spread 1½ tablespoons of Russian dressing evenly over the other side of each slice. Layer 4 slices of the bread with 2 slices of cheese, ¼ pound corned beef (or pastrami), 3 tablespoons sauerkraut (or coleslaw), and 2 more slices of cheese. Top with the other 4 slices of bread, buttered sides up.
- Place 2 of the sandwiches in the skillet and cook, covered, until the first side is golden brown and the cheese is starting to melt, 3 to 4 minutes.
- Carefully flip the sandwiches and cook until the cheese is fully melted and the bread is golden brown, 3 to 4 minutes more. (Reduce the heat a bit if you notice the bread is getting too browned before the cheese is fully melted.) Place the sandwiches on a cutting board and cover with foil to keep warm. Repeat with the remaining two sandwiches. Let cool slightly, then slice the sandwiches in half and serve.
Nutrition Information
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- Per serving (4 servings)
- Calories: 822
- Fat: 67 g
- Saturated fat: 31 g
- Carbohydrates: 21 g
- Sugar: 10 g
- Fiber: 2 g
- Protein: 35 g
- Sodium: 2,065 mg
- Cholesterol: 179 mg