Classic Rueben

A classic Rueben grilled to perfection.

If you want pans that heat evenly and clean easily, this is the newer Ninja set I recommend.

All nutrition facts are AI generated and approximate.

Ingredients

• 8 slices marble rye bread
• 1 lb thinly sliced corned beef (about 4 oz per sandwich)
• 8 slices Swiss cheese (2 slices per sandwich)
• 1 cup sauerkraut, well-drained and patted dry
• ½ cup Thousand Island dressing (or Russian dressing)
• 4 Tbs butter, softened (1 Tbs per sandwich)

Directions

1. Butter one side of each bread slice and place 4 pieces (butter side down) on a cold griddle or skillet.
2. Spread a thin layer of dressing on the bread.
3. Top each slice with meat, then sauerkraut, then two slices of cheese.
4. Pour a small amount of dressing on top of the cheese (about 2 tsp per sandwich).
5. Top with remaining bread, butter side up.
6. Set griddle to 350°F or skillet to medium heat.
7. When you start to hear it sizzle, press each sandwich down with a bacon press or spatula for a few seconds.
8. When you can easily scoot the sandwich with the spatula (about 3–4 minutes), flip sandwiches.
9. Cook for another 3–4 minutes.
10. Serve and enjoy!

Notes

• Dry the kraut: Drain and pat the sauerkraut well so the sandwich doesn’t turn soggy.
• Start cold: Placing the sandwiches on a cold griddle lets them brown gradually and evenly.
• Two dressing layers: A little on the bread and a little on the cheese keeps things moist without being wet.
• Press it: A bacon press or spatula helps the cheese melt and the rye crisp.
• Dressing swap: Russian dressing works just as well as Thousand Island.

Why This Works

• Buttered rye browns: The butter toasts the bread to a golden, crunchy crust as it griddles.
• Dry kraut, crisp bread: Removing moisture keeps the rye crisp and concentrates that tangy flavor.
• Steady medium heat: A moderate griddle melts the Swiss fully before the bread over-browns.
• Pressing binds it: Firm contact toasts evenly and helps the melted cheese hold the layers together.