How to Make the Best Rueben Sandwich
A classic Reuben sandwich is the perfect combination of savory, tangy, and melty goodness. Piled high with tender corned beef, briny sauerkraut, gooey Swiss cheese, and creamy Thousand Island dressing, this deli favorite is toasted to crispy, buttery perfection on hearty rye bread. This version swaps protein-rich Greek yogurt for the mayonnaise in the salad dressing for a nutritional boost. Whether you cook it on the stovetop for a golden, griddled crust or bake it in the oven for an easy batch preparation, this Reuben sandwich delivers bold flavors in every bite!
Makes 1 sandwich
Ingredients:
- 2 slices rye bread
- 2 Tablespoons butter, softened
- 2 Tablespoons Thousand Island dressing (see below)
- 4 ounces corned beef, sliced against the grain
- 1/3 cup sauerkraut, drained
- 2 slices Swiss cheese
For the dressing:
- 1/2 cup plain greek yogurt
- 1 Tablespoon yellow onion, minced
- 1/4 teaspoon minced garlic
- 1 Tablespoon ketchup
- 1 Tablespoon sweet pickle relish
- 1/2 teaspoon lemon juice
- 1/4 teaspoon sweet paprika
- 1/8 teaspoon salt
In a small bowl, whisk all ingredients together until smooth. Leftover dressing can be stored in the fridge for up to 1 week.
Instructions:
- Butter one side of each slice of rye bread.
- Spread Thousand Island dressing on the unbuttered side of one slice.
- Layer corned beef, sauerkraut, and Swiss cheese on top of the dressing.
- Top with the second slice of rye bread, buttered side facing out.
- Toast your sandwich:
- Stovetop method: Heat a skillet over medium heat. Cook the sandwich for 3-4 minutes per side, pressing gently with a spatula, until golden brown and the cheese is melted.
- Oven method: Preheat to 375°F. Place sandwiches on a baking sheet and bake for 10-12 minutes, flipping halfway, until crispy and warm throughout.
- Slice and enjoy!