This classic Reuben Sandwich is one of our favorite leftover corned beef recipes! Tender sliced of corned beef piled onto rye bread with sauerkraut, Swiss cheese and Russian dressing!
Scale
Ingredients
- 1 1/2 pounds corned beef, cooked and sliced
- 4 tablespoons softened butter
- 8 slices of rye bread
- 16 slices Swiss cheese
- 1 1/2 cups of sauerkraut, rinsed and squeezed dry
- 1/2 cup Russian dressing
Instructions
- Butter one side of each piece of bread and place buttered side down on a cutting board. Spread the bread with a heaping tablespoon of the Russian dressing.
- Add 2 slices of Swiss cheese on top of each slice of bread. Add about 1/4 cup of sauerkraut to 4 of the slices of bread (the sauerkraut only goes on one half of the sandwich).
- Divide the corned beef between each of the 4 slices of bread without the sauerkraut. (the corned beef only goes on 4 slices of the bread).
- Place 2 sandwiches (or as many as will fit in you skillet) in a skillet over medium-low heat. Cook for 2-3 minutes on each side until the bread is toasted and browned. Flip to the other side and turn the heat down to low. You want the cheese to melt and the corned beef and sauerkraut to warm through before the second half of the bread gets too browned.
- Once the second half of the reuben is brown and crispy, remove the sandwiches to a plate and serve. Repeat with the remaining 2 sandwiches if needed. You can cover the cooked sandwiches with foil to keep warm or keep them warm in the oven while the remaining sandwiches cook.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
