1. Prepare the Sauerkraut
Place the sauerkraut in a fine-mesh strainer and press out as much liquid as possible.
This is important because excess moisture can make the sandwich soggy instead of crispy.
2. Prepare the Bread
Lay the slices of rye bread on a clean work surface.
Spread butter evenly on one side of each slice. The buttered side will be placed against the skillet to create that beautiful golden-brown crust.
3. Add the Dressing
Turn the bread over so the unbuttered sides are facing up.
Spread a generous layer of Russian dressing or Thousand Island dressing over each slice. Add a little Dijon mustard if you want extra tanginess.
4. Layer the Filling
On four slices of bread, layer the ingredients in this order:
- Swiss cheese
- Corned beef
- Drained sauerkraut
- Another slice of Swiss cheese
Top with another slice of bread, keeping the buttered sides facing outward.
5. Heat the Skillet
Place a large skillet or griddle over medium-low heat.
Allow it to warm for a couple of minutes. Medium-low heat is ideal because it gives the cheese time to melt while the bread becomes beautifully crisp without burning.
6. Cook the Sandwiches
Place the sandwiches in the hot skillet.
Cook for about 3–5 minutes on the first side, pressing gently with a spatula, until the bread is deeply golden and crispy.
Carefully flip each sandwich.
7. Melt the Cheese
Continue cooking for another 3–5 minutes on the second side.
The sandwich is ready when both sides are crisp and golden and the Swiss cheese has completely melted around the warm corned beef and sauerkraut.
If the bread is browning too quickly before the cheese melts, reduce the heat to low and cover the skillet for 1–2 minutes.
8. Slice and Serve
Transfer the sandwiches to a cutting board and let them rest for about 1 minute.
Slice each sandwich diagonally and serve immediately while the cheese is still hot and gooey.
For the classic diner-style experience, serve with pickle spears, potato chips, or a simple side salad.
Tip: The secret to an excellent Reuben is keeping the sauerkraut well drained and cooking the sandwich slowly enough for the bread to become crisp while the cheese melts completely.
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