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Classic Reuben Sandwich with Herbed Everything Butter

mohmed mohmedon

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1.Prepare Herbed Butter :

In a small bowl, combine the softened butter, dried minced garlic, dried minced onion, sesame seeds, poppy seeds, and sea salt. Mix thoroughly until smooth and set aside.

2.Warm Corned Beef and Sauerkraut :

Warm the corned beef in batches by wrapping ¼ lb portions in damp paper towels and microwaving on high for 30 seconds. Warm the sauerkraut in a covered microwave-safe dish for 30 seconds until heated through.

3.Butter the Bread :

Spread the herbed butter evenly over one side of each slice of marble rye bread.

4.Layer the Sandwich :

Place 2 to 3 slices of bread butter-side down on a heated skillet or grill pan over medium-low heat. Build the sandwich layers: 1 slice Swiss cheese, half portion of warmed corned beef, sauerkraut, Russian dressing, remaining corned beef, and another slice of Swiss cheese. Top with a second slice of bread, butter-side up.

5.Grill to Golden Perfection :

Cook for 2 to 3 minutes until the bottom bread is crispy and deeply browned. Carefully flip the sandwich and grill the second side for another 2 to 3 minutes until the cheese is completely melted and the bread is golden.

6.Slice and Serve :

Transfer to a cutting board, slice diagonally, and serve immediately with extra Russian dressing and potato chips on the side.

Chef’s Tips & Culinary Insights

Moisture Control Trick: Always squeeze or drain excess liquid from your sauerkraut before layering it onto the sandwich. Excess brine turns the interior bread soggy and prevents the cheese from properly melting and binding the layers together.

  • Double Cheese Barrier: Placing a slice of Swiss cheese on both the top and bottom bread slices creates a thermal seal that locks in the filling juices while keeping the exterior bread crispy.

  • Warm Meat Strategy: Pre-warming the corned beef and sauerkraut ensures the interior of the sandwich reaches serving temperature before the bread burns on the skillet.

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