Entree: United States – New York City – Reuben

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Additional 1 min

Total 18 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) thinly sliced corned beef, deli-style, usable weight
- 8 slices (8 oz (225 g)) Swiss cheese
- 1 cup (240 ml) sauerkraut, well drained
- 1/2 cup (120 ml) Russian dressing
- 8 slices (about 1 lb (450 g)) rye bread
- 4 tbsp (60 g) unsalted butter, softened for grilling

Show original ingredient measurements

- 1.5 lb (680 g) thinly sliced corned beef, deli-style, usable weight
- 8 slices (8 oz / 225 g) Swiss cheese
- 1 cup (240 ml) sauerkraut, well drained
- 1/2 cup (120 ml) Russian dressing
- 8 slices (about 1 lb / 450 g) rye bread
- 4 tbsp (60 g) unsalted butter, softened for grilling

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Lay out 4 slices of rye bread and spread about 2 tbsp (30 ml) Russian dressing on each.
2. Divide the corned beef evenly, piling roughly 6 oz (170 g) per sandwich on the dressed bread slices.
3. Top the corned beef with 1/4 cup (60 ml) drained sauerkraut and 2 slices (approx. 2 oz (56 g)) Swiss cheese per sandwich.
4. Close each sandwich with remaining bread slices and spread the exterior sides with softened butter.
5. Heat a large skillet or griddle over medium heat and place sandwiches buttered-side down; press lightly with a spatula.
6. Cook 3–4 minutes per side, or until bread is deep golden and cheese is fully melted, pressing occasionally; lower heat if browning too quickly.
7. Transfer to a cutting board, let rest 1 minute, then cut each sandwich diagonally and serve hot.

1. Lay out 4 slices of rye bread and spread about 2 tbsp (30 ml) Russian dressing on each.
2. Divide the corned beef evenly, piling roughly 6 oz (170 g) per sandwich on the dressed bread slices.
3. Top the corned beef with 1/4 cup (60 ml) drained sauerkraut and 2 slices (approx. 2 oz / 56 g) Swiss cheese per sandwich.
4. Close each sandwich with remaining bread slices and spread the exterior sides with softened butter.
5. Heat a large skillet or griddle over medium heat and place sandwiches buttered-side down; press lightly with a spatula.
6. Cook 3–4 minutes per side, or until bread is deep golden and cheese is fully melted, pressing occasionally; lower heat if browning too quickly.
7. Transfer to a cutting board, let rest 1 minute, then cut each sandwich diagonally and serve hot.