Classic Reuben Sandwiches
Crispy rye bread, tender corned beef, and tangy sauerkraut define this classic American sandwich. A layer of melted Swiss cheese and creamy dressing creates a satisfying balance of textures.
20 min
4 pers
skillet
Plat
american
reuben
corned beef
sandwich
Ingrédients
4 pers
- 4 tbsp butter
- 8 rye bread · slices
- 1/2 cup Thousand Island dressing
- 1 cup sauerkraut
- 2 1/2 cups cooked corned beef
- 8 Swiss cheese · slices
Préparation
- 1
Spread softened butter on one side of each slice of bread.
- 2
Flip the buttered sides down and spread Thousand Island dressing on one slice of bread, then add sauerkraut to the other slice.
- 3
Place the corned beef on top of the sauerkraut, followed by two slices of Swiss cheese.
- 4
Close the sandwich with the remaining buttered slice of bread and repeat for the other sandwiches.
- 5
Heat a large skillet over medium heat. Toast the sandwiches for 2-3 minutes per side until the bread is golden brown and the cheese has melted.