Lunch · 15 min · american

Reuben Sandwich

American flavors, weeknight effort. Rye bread meets corned beef in a 15-minute lunch worth keeping in rotation. It is weeknight cooking that still hits your targets — 36 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 slices Rye bread
• 5 oz Corned beef
• 1/3 cup Sauerkraut
• 2 slices Swiss cheese
• 1 tbsp Thousand island
• 1 tsp Butter

Steps

1. Butter the outside faces of both rye slices — this is what crisps in the pan. On the inside of one slice, spread the thousand island dressing.
2. Layer on the corned beef, then the sauerkraut — squeeze it dry first so the sandwich doesn't get soggy — then the Swiss cheese.
3. Close the sandwich, butter-side out, and set it in a skillet over medium heat.
4. Cook 3-4 minutes until the bottom is deep golden brown, then flip carefully and cook 3 more minutes, until the second side is crisp and the cheese is fully melted.
5. If the cheese isn't melting but the bread is browning, drop the heat to medium-low and cover the pan for a minute to trap steam.
6. Transfer to a cutting board, cut in half, and serve immediately.

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