Description
This Skillet Reuben is a classic American deli favorite made easy at home. Featuring layers of tender corned beef, tangy sauerkraut, melted Swiss cheese, and flavorful Russian or Thousand Island dressing, all sandwiched between slices of rye bread and toasted to golden perfection in a skillet. It’s a perfect, hearty sandwich for lunch or dinner that delivers a delicious combination of savory, tangy, and cheesy flavors with a crispy crust.
Ingredients
Scale
Sandwich Ingredients
- 1 tablespoon butter
- 4 slices rye bread
- 4 slices Swiss cheese
- 1/2 lb sliced corned beef
- 1/2 cup sauerkraut, drained and patted dry
- 1/4 cup Russian or Thousand Island dressing
- Additional butter for toasting (optional)
Instructions
- Prepare the skillet: Heat a large skillet over medium heat and melt 1 tablespoon of butter, ensuring the bottom is coated evenly to prevent sticking and promote browning.
- Assemble the sandwich in the skillet: Place two slices of rye bread in the skillet. On each slice, layer one slice of Swiss cheese, half of the corned beef, sauerkraut, and a generous spoonful of Russian or Thousand Island dressing.
- Top the sandwich: Add another slice of Swiss cheese over the filling, then cover each with the remaining slices of rye bread. Press down gently with a spatula to compact the sandwich.
- Cook the sandwich: Allow the sandwiches to cook for 3–4 minutes on one side until the bread turns golden brown. Carefully flip the sandwiches over, add more butter to the skillet if needed, and cook for another 3–4 minutes until the second side is golden and the cheese is fully melted.
- Serve: Remove the sandwiches from the skillet and serve hot. Slice in half if desired to make them easier to eat.
Notes
- For extra crispiness, brush the outside of the bread with melted butter before toasting.
- Pastrami can be substituted for corned beef if preferred.
