Reuben
896kcal42.3g protein61.7g fat42.4g carbs~$3.58/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy, egg · sometimes contains soy — check the label
Restrictions
Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelsoy (dressing, thousand island)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
No porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 4 slice |  rye bread (seeded, cut thick) |
| 8 oz |  corned beef (sliced thin against the grain) |
| 1 cup |  sauerkraut (drained and squeezed dry) |
| 4 slice |  swiss cheese |
| 4 tbsp |  thousand island dressing |
| 2 tbsp |  butter (softened) |
Optional
Not counted above. The dish works without them.
| ½ tsp |  caraway seeds |
| ¼ tsp |  black pepper (cracked) |
| 1 unit |  dill pickle (spear, to serve) |
Steps
- Prep3 minin a clean towelsauerkraut wrung out hard over the sink until it stops dripping — a jar-wet kraut releases a quarter cup of brine into the crumb, which is the single reason most home Reubens collapse into a grey, sour mush
- Saute4 mindry pan, mediumsqueezed sauerkraut + caraway seeds, tossed until the last surface moisture steams off and the smell turns nutty rather than sharp; set aside
- Steam3 mincovered, low, splash of watercorned beef slices piled loosely until just heated through — cold beef is the reason the cheese is still rubbery when the bread is already dark, since the interior has to come up to melting temperature from the middle out
- Top3 minassembled, not yet in the panrye slice + dressing + swiss + warm corned beef + drained sauerkraut + second swiss slice + dressing + top rye — cheese on both faces glues the filling to the bread so the stack does not slide apart when flipped
- Fry8 minmedium-low, buttered outside faces, pressed lightlyassembled sandwiches, 4 minutes per side, buttering the up-face before each flip — medium-low is not caution, it is arithmetic: rye browns fast and swiss melts slow, and anything hotter gives a black crust over cold cheese
- Rest2 minon a rack, not a plategriddled sandwiches upright so trapped steam escapes downward instead of soaking the bottom crust, then cut on the diagonal = Reuben