A French twist on the classic deli sandwich. Corned beef with swiss, sauerkraut, and French dressing instead of the traditional thousand island.
2 slices rye bread
1 tablespoon soft butter, more if needed
1/4 pound thinly sliced corned beef
2 thin slices Swiss cheese
1/4 cup sauerkraut, well drained
1/4 cup French salad dressing
Butter one side of each slice of rye bread. On one piece of the bread, place the corned beef, then the cheese, and finally they sauerkraut. Top with the other slice of bread, buttered side up.
Heat a skillet over medium heat. Place the sandwich in the skillet. Cook until browned on the bottom. Flip the sandwich over and cook on the other side until the cheese has melted.
Open up the sandwich and drizzle with the French dressing. Close the sandwich and serve immediately.
Make sure to drain the sauerkraut well to prevent the sandwich from becoming soggy.
If using a panini press, lightly press down on the sandwich while cooking so it cooks evenly.
Add a sprinkle of caraway seeds inside the sandwich for a touch of the classic Reuben flavor.
Rye bread is traditionally used for a Reuben sandwich but you can use pumpernickel, sourdough, marble rye, pretzel bread, etc. You really just need bread that isn't overly soft and can hold up to the hearty sandwich.
While Swiss cheese is traditional, you can substitute it with any cheese you prefer, such as Gruyere or even cheddar for a different flavor.
You can substitute corned beef with pastrami or turkey if you prefer but now you're turning it into a completely different sandwich.
While it's best served immediately, you can assemble the sandwich ahead of time and cook it just before serving.
You can toast the sandwich in a panini press, contact grill, or a toaster oven for a slightly different texture.
The sandwich is ready to flip when the bottom is golden brown and crispy, and the cheese has started to melt. This usually takes about 3-4 minutes per side on medium heat.
You can add additional toppings like pickles, mustard, or even a dollop of mayonnaise if desired.
The only difference is that this uses French salad dressing instead of Thousand Island. It gives it a slightly different flavor but otherwise has the same components as a regular Reuben.
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