Grilled Reuben Sandwich with Russian Dressing
Corned beef, sauerkraut, and Swiss between griddled rye — a deli-counter sandwich that's actually better built at home over low, patient heat.
- Serves
- 2
- Prep
- 10 min
- Cook
- 10 min
- Written
Method
-
Stir the mayonnaise, ketchup, and relish together to make the Russian dressing.
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Butter one side of each slice of bread.
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{“Layer each sandwich butter-side out” => “bread, cheese, corned beef, sauerkraut, a spoonful of dressing, cheese, bread.”}
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Griddle in a skillet over medium-low heat, pressing gently with a spatula, until the bottom is deeply browned, about 4 minutes.
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Flip and griddle the second side until browned and the cheese has fully melted, about 4 minutes more.
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Cut on the diagonal and serve while the cheese is still pulling.
Notes
Wet sauerkraut is the whole problem with a bad Reuben — it steams the bread from the inside before the outside ever crisps. Squeeze it dry in a kitchen towel first, harder than feels reasonable, and cook over medium-low rather than medium: the cheese needs the extra minute to fully melt before the bread scorches.
No rye on hand, marble rye works fine and looks better on a plate. Swap the corned beef for pastrami and you’ve made a different sandwich with the same argument for existing — either way, a pickle spear on the side is not optional.