Make this classic deli sandwich at home! It's a great way to use up leftover corned beef, or you can buy corned beef from the deli.
Servings: 1 sandwich
- 2 slices rye bread
- 1 Tablespoon butter softened ( not melted )
- 2-3 Tablespoons Russian Dressing
- 2 slices Swiss cheese
- ⅓ lb sliced corned beef in a Reuben, it's best to measure the meat with your heart and not your scale. I like ⅓ lb but you can easily go with more.
- ¼ cup sauerkraut squeezed of excess moisture
Spread a thin layer of butter on one side of each piece of bread.
Slather the other side of each piece of bread with Russian Dressing.
Place one slice of cheese on each slice of bread.
On one piece of bread, arrange the corned beef slices.
On the other, place the sauerkraut in an even layer.
Place the pieces together to form a sandwich.
In a heavy bottomed skillet over medium low heat, cook the sandwich on each side for approximately 4 minutes, or until each side is browned and the cheese is melting.
My favorite sauce for a reuben sandwich is Russian Dressing, and I always serve mine with extra on the side!