Instructions:
Step 1
Preheat a large skillet or griddle over medium heat.
Step 2
Spread Thousand Island dressing evenly over one side of every bread slice.
Step 3
Place four slices of bread dressing-side up on a clean surface.
Step 4
Add one slice of Swiss cheese to each piece of bread.
Step 5
Layer two slices of corned beef onto each sandwich.
Step 6
Divide the drained sauerkraut evenly over the corned beef.
Step 7
Top each sandwich with another slice of Swiss cheese.
Step 8
Place the remaining bread slices on top with the dressing facing down.
Step 9
Spread softened butter over the top of each sandwich.
Step 10
Place the sandwiches butter-side down onto the hot skillet.
Step 11
Butter the top side of each sandwich and cook for about 5 minutes per side until golden brown and the cheese has fully melted.
Step 12
Slice each sandwich in half and serve immediately while hot and crispy.
Tips and Variations:
Drain the Sauerkraut Well
Removing as much liquid as possible from the sauerkraut keeps the bread crisp and prevents the sandwich from becoming soggy during cooking.
Use Freshly Sliced Deli Meat
Freshly sliced corned beef creates a more tender and flavorful sandwich than pre-packaged meat while giving the sandwich a more authentic deli-style texture.
Try Homemade Russian Dressing
Replace Thousand Island dressing with homemade Russian dressing if you prefer a slightly tangier and more traditional Reuben Sandwich flavor.
Add Extra Cheese
An extra slice of Swiss cheese creates an even creamier filling and helps hold the sandwich together after grilling.
Toast Slowly for Perfect Results
Cook the sandwich over medium heat instead of high heat so the bread becomes evenly golden while giving the cheese enough time to melt completely.
Storage
Reuben Sandwiches are best enjoyed immediately after cooking, but leftovers can be wrapped tightly and refrigerated for up to 2 days before reheating in a skillet until crisp.
