Description
A towering, cheesy, and savory take on the classic Reuben sandwich—stacked with corned beef, Swiss cheese, tangy sauerkraut, and creamy dressing between buttery toasted rye bread.
Ingredients
Scale
- 8 slices rye bread (or marble rye for extra flavor)
- 3 tbsp butter, softened
- 1 lb sliced corned beef (warm)
- 1 ½ cups sauerkraut (drained and squeezed dry)
- 8 slices Swiss cheese (or more for extra melt)
- ½ cup Russian dressing or Thousand Island dressing
- Fresh parsley or chives (for garnish, optional)
Instructions
- Butter one side of each slice of rye bread.
- Place slices butter-side down on a cutting board.
- Spread Russian dressing on the unbuttered side of each slice.
- Layer corned beef, sauerkraut, and Swiss cheese generously.
- Stack the sandwiches tall if making a “Reuben stack” version (2–3 layers per serving).
- Heat a skillet or griddle over medium heat.
- Place the sandwiches in the skillet, pressing gently with a spatula.
- Grill 3–4 minutes per side, until bread is golden and cheese is gooey and melted.
- Slice in half or into stacked quarters for a dramatic layered effect.
- Garnish with chopped parsley or chives for freshness.
Notes
- For extra flavor, consider using marble rye bread.
- Ensure the sauerkraut is well-drained to avoid soggy sandwiches.
- Feel free to add more cheese for an extra melty experience.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 700
- Sugar: 3g
- Sodium: 1200mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg