Reuben Sandwich

A simple, satisfying favorite.

Why You'll Love This Recipe

• Deli-quality at home.
• Hearty, tangy, melty.
• Pairs perfectly with a pickle and chips.
• Russian dressing is a 30-second upgrade.
• Indulgent comfort.

Ingredient Notes

• Get corned beef sliced PAPER thin at the deli counter.
• Sauerkraut from the refrigerated section (not canned) has better texture.
• Real rye bread with caraway seeds.

Ingredient Substitutions

• Pastrami for a 'Rachel.'
• Turkey + coleslaw = Rachel variant.
• Thousand Island instead of Russian dressing.

Equipment Needed

• Cast iron skillet or griddle
• Small saucepan for warming beef

Prep Tips

• Bring all ingredients to room temp.
• Have everything pre-assembled before you butter and flip.

Instructions

1. 1

   Gather and prep: 4 slices bread, 1 corned beef, 1 sauerkraut, 1 cup shredded cheese, 1 tbsp mustard, 2 tbsp butter. shred the cheese before you start cooking.

2. 2

   Butter bread.

3. 3

   Layer corned beef, sauerkraut, cheese, mustard.

4. 4

   Grill in skillet until melty.

Artsi Pro Tips

• Squeeze the kraut DRY — most important step.
• Two layers of cheese (one on each slice) glues the sandwich together.
• Real rye bread, not regular sliced — the caraway is the soul.

Common Mistakes

• Wet sauerkraut — soggy mess.
• High heat — burnt bread, cold cheese.
• Skipping the second cheese slice — sandwich falls apart.

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