Reuben Sandwich
Create the best classic Reuben Sandwich at home with this easy recipe that combines layers of thinly sliced corned beef, sauerkraut, creamy Thousand Island dressing and melty Swiss cheese, piled up on rye bread. It's the perfect way to use up leftover corned beef and one of the most flavorful hot sandwiches ever created!
Ingredients
- 1 cup sauerkraut, drained and patted dry
- 1 pound corned beef, sliced
- 8 slices rye bread
- 2 tablespoons butter, softened
- ½ cup thousand island dressing, or Russian dressing
- 8 slices swiss cheese
Instructions
- Add the sauerkraut to a fine mesh strainer. Use a paper towel to press down on the sauerkraut to drain out any extra liquid. If you don’t have a mesh strainer, stack up 3-4 paper towels, place the sauerkraut on top of the paper towels, then use 2-3 more paper towels to press on top of the sauerkraut to drain out any excess liquid. Set it aside.
- Add the corned beef to a large skillet, or griddle pan. This can be the same pan that you plan to use to cook the sandwiches. Heat the skillet on the stove over medium-high heat. Add the corned beef and cook for 30-60 seconds per side, or until it’s heated up. Remove the skillet from the heat and set it aside.
- Spread one side of each piece of bread with butter and the other side with thousand island dressing.
- Place a piece of cheese on top of the thousand island dressing on each piece of bread.
- Add sliced corned beef and sauerkraut on top of half of the bread slices, topped with dressing and cheese. Sandwich the other half of the bread slices topped with dressing and cheese over the sauerkraut.
- In the same skillet that you heated up the corned beef, wipe away any corned beef bits, then heat it up on the stove over medium heat.
- Add the sandwiches to the skillet, or griddle, and grill for 3-4 minutes, flip with a spatula and cook for an additional 3-4 minutes, or until the bread is golden brown and the cheese is melted.
Notes
- It’s easier to thinly slice corned beef when it’s cold. So if you’re using leftover corned beef for this recipe, I recommend storing it unsliced in the refrigerator. When you’re ready to use it, remove it from the refrigerator, after it’s cooled completely, and thinly slice it to make the sandwiches. Use the sharpest knife you have to get the thinest slices possible.
- I use ¼ pound corned beef on each sandwich. If you’d like to make a New York style “sky high” sandwich with a very generous portion of corned beef, you’ll want to use ½ pound per sandwich.
- You can make this recipe into a cold corned beef sandwich. Simply omit the step of heating up the corned beef and cooking the sandwiches. Since you won’t be toasting the sandwiches, you can omit the butter in this recipe.
Nutrition Facts
Calories 699kcal (35%)Carbohydrates 38g (13%)Protein 32g (64%)Fat 46g (71%)Saturated Fat 17g (85%)Polyunsaturated Fat 7gMonounsaturated Fat 15gCholesterol 116mg (39%)Sodium 2409mg (100%)Potassium 563mg (16%)Fiber 5g (20%)Sugar 8g (9%)Vitamin A 534mg (11%)Vitamin C 36mg (44%)Calcium 375mg (38%)Iron 5mg (28%)
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