Reuben Sandwich

• 8 slices rye bread
• 1 pound corned beef, thinly sliced
• 1 cup sauerkraut, well-drained
• 8 slices Swiss cheese
• 1/2 cup mayonnaise
• 1 tablespoon mustard (Dijon or thousand island)

Steps

1. 1 Preheat a skillet over medium heat.
2. 2 Mix mayonnaise and mustard in a small bowl.
3. 3 Spread the mayo-mustard mixture on one side of each slice of bread.
4. 4 Layer corned beef, sauerkraut, and Swiss cheese between four slices of bread.
5. 5 Place remaining slices of bread on top to make sandwiches.
6. 6 Cook sandwiches in skillet for 3-4 minutes per side, until golden brown and cheese is melted.
7. 7 Serve immediately.

Nutrition

Tips

• For a crispier exterior, butter the outside of the bread before cooking.
• Use high-quality corned beef for the best flavor.
• Warm the sauerkraut in a small pan before assembling if you prefer it hot.
• Check that the internal temperature of the corned beef reaches at least 165°F for safety.

Storage

Store leftovers in the fridge for up to 2 days. Reheat in a skillet over low heat to maintain texture.

Serving Suggestions

• Serve with a side of crispy potato chips.
• Pair with a tangy coleslaw for a fresh crunch.
• Enjoy with a bowl of tomato soup for a hearty meal.
• Accompany with a dill pickle spear for that classic deli experience.

FAQ