New York Reuben Sandwich
New York Reuben sandwiches grill corned beef, drained sauerkraut, Swiss cheese, and Thousand Island dressing between rye slices.
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20 mintotal
Prep 10 min · Cook 10 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
No inactive time; grill the sandwich as soon as it is assembled so the rye crisps before the filling turns wet.
Method
Spread Thousand Island dressing on the inside of each rye bread slice.
Layer corned beef, drained sauerkraut, and Swiss cheese between the bread slices.
Butter the outside of the sandwiches lightly.
Toast in a pan over medium heat until the bread is crisp and the cheese melts, flipping once.
Cut and serve hot while the filling is warm and the bread is crisp.
How to tell it's done
The bread should be crisp, the cheese melted, and the sauerkraut warm but not watery.
Getting it right
Tip
Drain the sauerkraut very well so the sandwich stays crisp instead of soggy.
What to serve it with
Serve with pickles, potato chips, or a simple coleslaw.
Common mistakes
- The sandwich is soggy in the middle.
- Squeeze the sauerkraut properly dry — hard, in your hands or a clean cloth. Straight from the jar it carries enough brine to soak through rye bread before the cheese has melted.
- The bread burns before the cheese melts.
- Medium heat and a lid. The lid traps enough heat to melt the Swiss while the outside is still only toasting; without one, the bread is always ahead of the filling.
Substitutions
- Thousand Island Dressing — Mayonnaise mixed with Tomato Ketchup can be used as a quick substitute.
- Rye Bread — White Bread can be used if rye bread is unavailable, but the sandwich will taste less like a classic deli Reuben.
Storing and reheating
A Reuben does not keep — the dressing and kraut soften the rye within the hour. Assemble unfried sandwiches and refrigerate them for a day if you need to prepare ahead, then grill from cold.
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