Reuben Sandwiches
This Reuben sandwich recipe is a quick and satisfying meal made with corned beef, sauerkraut, Swiss cheese, and Russian dressing layered between toasted bread. Cook it on a Blackstone or in a skillet for a warm, crispy sandwich that delivers classic deli flavor right at home.
Equipment
- Blackstone griddle or large skillet
- Spatula
- Knife
- Cutting Board
- Spoon or butter knife (for spreading mayo and Russian dressing)
- Plate (for serving)
Ingredients
- 1 lb Corned Beef or Deli Pastrami
- Rye or Sourdough Bread
- 1 package Sliced Swiss Cheese
- 1 jar Sauerkraut
- Dukes Mayo
- Russian Dressing
Instructions
- Start your Reuben sandwich recipe by spreading mayo on one side of two slices of bread. Place the bread mayo side down on a Blackstone griddle or in a skillet over medium heat. Let the bread toast until it turns lightly golden, then remove it from the heat and set it aside.
- Next, add the corned beef or pastrami to the hot surface along with the sauerkraut. You can leave the meat in slices or chop it into smaller pieces like we often do at home. Cook everything for a few minutes so the meat warms through and develops a little color while the sauerkraut heats up.
- Place the sauerkraut directly on top of the corned beef or pastrami and add two slices of Swiss cheese over the top. Let the cheese melt slightly so it holds everything together and gives your easy Reuben sandwich that classic gooey texture.
- Now spread Russian dressing on the opposite side of each toasted slice of bread. Place the corned beef, sauerkraut, and melted cheese onto one slice, then top it with the second slice of bread.
- Gently press the sandwich together so the flavors combine, then transfer your classic deli sandwich at home to a plate, slice it in half, and enjoy!
