There is something irresistible about a big, messy, two-handed reuben sandwich. It is an explosion of flavor and textures in your mouth! The juicy corned beef, gooey Swiss cheese and tangy sauerkraut all hugged together with a smear of Thousand Island dressing and toasty rye bread. It is HEAVENLY!
My favorite version of the classic Reuben sandwich is by far, my husband’s! As soon as that hot, crispy reuben hits my plate, I’ve got it in my hands and my eyes roll back with pure pleasure in that first bite…yeah…it’s THAT GOOD!
His secret for making sure you have a crispy Reuben and not a soggy one? Preparing the sandwich open-faced. This gives each side time to toast evenly and the cheese to melt perfectly. He also insists on making sure the corned beef and sauerkraut are hot before assembling this yummy goodness!
I dare you to eat just one! Lol!
How to Make Corey’s Reuben Sandwiches
Have all ingredients ready. Heat a large griddle or skillet over medium-low heat and a medium skillet over low heat.
Divide the corned beef into 4 equal piles and place one one side of a medium skillet with a splash or two of water. Add the sauerkraut on the other side. Steam gently, turning occasionally, until hot.
*Warming up the corned beef and sauerkraut will help melt the cheese and keep the sandwich from getting soggy.
While the corned beef and sauerkraut are warming up, butter one side of each slice of marble rye bread. Then spread Thousand Island dressing evenly on the other side of the bread. Lay the bread butter side down on the griddle in pairs to toast.
Layer two slices of Swiss cheese and ¼ of the corned beef on one side and ¼ cup of sauerkraut on the other side. Grill until the bread is crisp and golden brown, about 2-3 minutes.
Carefully flip the sauerkraut side onto the corned beef side, pressing down slightly. Cook for an additional minute. Serve hot and crispy!
Enjoy!
Corey’s Reuben Sandwiches
Ingredients
Ingredients:
- 4 Tbsp. butter
- 8 slices Marble Rye bread
- 1 ½ lbs. Deli sliced corned beef
- 8 slices Swiss cheese
- 1 cup sauerkraut drained
- ½ cup Thousand Island dressing
- ¼ cup water
Instructions
Instructions:
- Have all ingredients ready. Heat a large griddle or skillet over medium-low heat and a medium skillet over low heat.
- Divide the corned beef into 4 equal piles and place one one side of a medium skillet with a splash or two of water. Add the sauerkraut on the other side. Steam gently, turning occasionally, until hot.
- *Warming up the corned beef and sauerkraut will help melt the cheese and keep the sandwich from getting soggy.
- While the corned beef and sauerkraut are warming up, butter one side of each slice of marble rye bread. Then spread Thousand Island dressing evenly on the other side of the bread. Lay the bread butter side down on the griddle in pairs to toast.
- Layer two slices of Swiss cheese and ¼ of the corned beef on one side and ¼ cup of sauerkraut on the other side. Grill until the bread is crisp and golden brown, about 2-3 minutes.
- Carefully flip the sauerkraut side onto the corned beef side, pressing down slightly. Cook for an additional minute. Serve hot and crispy!
- Enjoy!