Reuben Sandwich

Ingredients

• 8 slicemarbled rye bread$1.14
• 1 lbsliced corned beef$9.05
• 8 eachSwiss cheese slices$5.70
• 1 cupsauerkraut, drained$0.82
• 0.5 cupThousand Island dressing$0.62
• 4 tbspunsalted butter$0.67
• Total for 4 servings$18.00

Most of the cost is sliced corned beef ($9.05) and swiss cheese slices ($5.70). With oil, spices and staples already at home, the shop drops to about $16.24. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Press the drained sauerkraut thoroughly between layers of paper towels to remove excess moisture so the sandwiches stay crisp.
2. Lay the slices of marbled rye bread on a clean work surface and spread the softened unsalted butter evenly over one side of each slice.
3. Flip four of the bread slices buttered-side down, spread 2 tablespoons of Thousand Island dressing over each, and layer each with 1 slice of Swiss cheese, one-quarter of the corned beef, one-quarter of the sauerkraut, and a second slice of Swiss cheese. Top each sandwich with a remaining bread slice, buttered side facing outward.
4. Heat a large skillet or griddle over medium-low heat for 2 minutes until hot.
5. Place the sandwiches in the skillet in batches if needed and cook over medium-low heat for 4 to 5 minutes, pressing down gently with a spatula, until the bottom bread is crisp and golden brown.
6. Flip carefully and cook the second side over medium-low heat for another 3 to 4 minutes, until golden brown and the Swiss cheese is thoroughly melted.
7. Transfer the sandwiches to a cutting board and allow them to rest for 1 minute so the cheese sets slightly.
8. Cut each sandwich diagonally in half and serve hot while the crust is crisp.