Corned Beef and Sauerkraut Reubens

These griddled rye sandwiches layer corned beef, Swiss, tangy sauerkraut, and Russian dressing, with a short covered finish to melt the cheese while the bread stays crisp.

30 min

4 sandwiches

Four crisp rye Reuben sandwiches show corned beef, melted Swiss, and tangy sauerkraut beside pickles and chips.

Ingredients

12 oz thinly sliced corned beef

8 slices rye bread

8 slices Swiss cheese

1 1/2 cups sauerkraut

4 tbsp unsalted butter, softened

4 dill pickle spears

4 oz potato chips

Equipment

Large skillet or flat griddle · Fine sieve · Paper towels · Spatula · Skillet lid · Cutting board

Keep the filling tangy

Press and blot the sauerkraut instead of rinsing it; it stays flavorful without releasing brine into the bread.

Serve as soon as they rest

A brief rest makes the sandwiches easier to cut, while prompt serving preserves the contrast between crisp rye and warm filling.

Warm and drain

01. Warm a large skillet or griddle over medium for 3 minutes; an even, nonsmoking surface gives the rye time to brown without burning.

02. Drain 1 1/2 cups sauerkraut in a sieve, press with a spoon, and blot dry so brine cannot soak the bread.

Build each sandwich

03. Spread 1/2 tbsp Russian dressing inside each rye slice, or use the Thousand Island alternative instead. Layer Swiss, 3 oz corned beef, dry kraut, and a second Swiss slice in each sandwich.

04. Butter the outer face of every bread slice in a thin layer; edge-to-edge coverage helps each sandwich brown evenly.

Griddle until crisp

05. Cook two sandwiches at a time, uncovered, until the first side is golden and the lower cheese begins to soften.

06. Flip, cover for 1 minute, then uncover to crisp the second side; reduce the heat if the rye darkens before the Swiss melts. Repeat for the remaining sandwiches.

Rest and serve

07. Rest on a cutting board for 2 minutes before cutting diagonally so the hot filling settles between the bread.

08. Serve hot with a dill pickle spear and potato chips while the rye is still crisp.