Reuben Sandwich

Reuben Sandwich

Reuben Sandwich

Makes 4 sandwiches


2 tablespoons butter

8 slices rye bread

16 slices deli corned beef

8 slices deli Swiss cheese

1 cup sauerkraut, drained and warmed through

½ cup Thousand Island dressing (good quality)

• Pre-heat griddle or large skillet on medium heat.

• Butter bread slices, one side only

• Spread Thousand Island dressing on the sides of the bread that are not buttered.

• Lay four slices of the bread into the pre-heated skillet, butter side down.

• Layer one slice of cheese, 4 slices of corned beef, ¼ cup sauerkraut, and another slice of Swiss cheese (in this order). Top each sandwich with a slice of the prepared bread, butter side up.

• When the bottom piece of bread is browned, flip the sandwiches over and brown on the other side. Watch them closely so they don’t burn.

• Serve hot.


  1. These sandwiches were awesome! And so easy to make. I also made the Bailey’s cookies. We had guests at our house on Sunday and everyone brought a dish. But the hands down favorite was this Reuben sandwich. Thanks for the recipes.

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