The bold flavors of a classic Reuben sandwich—savory corned beef, tangy sauerkraut, and creamy dressing—pair beautifully with a jammy Zinfandel, whose ripe fruit notes and peppery spice complement the sandwich’s richness while standing up to its bold flavors.
Ingredients
- 8 slices rye bread
- ½ lb corned beef, sliced
- 8 slices Swiss cheese
- 1 cup sauerkraut, drained
- ¼ cup Thousand Island dressing
- 2 tbsp butter
Directions
Spread Thousand Island dressing on one side of each bread slice.
Layer cheese, corned beef, and sauerkraut on four slices. Top with remaining bread.
Butter the outsides of the sandwiches.
Cook in a skillet over medium heat, pressing down slightly, until golden brown and cheese is melted (3–4 minutes per side).