- Prep time
- 10 minutes PT10M
- Cook time
- 5 minutes PT5M
- 1 servings
What better way to use up leftover corned beef than in a classic Reuben Sandwich? This flavorful deli favorite is so good, you'll want to make it year round!
- 2 tablespoons butter
- 2 slices rye bread
- 6 tablespoons Russian dressing
- 4 ounces corned beef, sliced thin
- 3 ounces sauerkraut, drained
- 2 slices Swiss cheese
Heat a griddle or sauté pan on medium heat.
Spread butter on one side of each piece of bread. Spread half of the Russian dressing on the bare side of one bread slice. Next, layer on the corned beef, followed by the sauerkraut and then the cheese. Spread the remaining Russian dressing on the bare side of the other slice of bread and place on top of the sandwich, butter side up.
Cook the sandwich on the griddle until golden brown, then carefully flip over and brown the other side. During the cooking process, lightly press the sandwich with a spatula to help facilitate even browning, adjusting heat as necessary to prevent burning.