Classic Rueben for Two

Grilled marble rye, corned beef, sauerkraut, and Swiss—exactly two sandwiches, no leftovers.

All nutrition facts are AI generated and approximate.

Ingredients

• 4 slices marble rye bread
• 8 oz thinly sliced corned beef (about 4 oz per sandwich)
• 4 slices Swiss cheese (2 per sandwich)
• ½ cup sauerkraut, well-drained and patted dry
• ¼ cup Thousand Island dressing (or Russian dressing)
• 2 Tbs butter, softened (1 Tbs per sandwich)

Directions

1. Butter one side of each bread slice. Place 2 pieces (butter side down) on a cold griddle or skillet.
2. Spread a thin layer of dressing on the unbuttered side of each bottom slice.
3. Divide corned beef between the two sandwiches. Top each with half the sauerkraut, then 2 slices of Swiss.
4. Drizzle about 1 Tbs dressing over the cheese on each sandwich. Cap with remaining bread, butter side up.
5. Set griddle to 350°F or skillet to medium heat.
6. When you hear sizzling, press each sandwich with a spatula for a few seconds. Cook 3–4 minutes until the bottom is golden and you can slide the sandwich easily.
7. Flip and cook another 3–4 minutes until the second side is crisp and the cheese is melted.
8. Cut in half if you like, and serve hot.