Reuben Sandwich

There is nothing quite like a homemade Reuben sandwich. Buttery grilled rye bread, piled with corned beef and sauerkraut. Melted Swiss cheese and thousand island dressing. A corned beef sandwich that is mouthwatering good.

Course Dinner

Cuisine American

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Prep Time 10

Cook Time 6

Total Time 16

Servings sandwiches

Calories 780kcal

Author Kelsey

Ingredients

8 slices rye bread
3 tablespoons butter
8 slices Swiss cheese
1 cup sauerkraut
1/2 cup Thousand Island or Russian dressing
16-18 ounces Corned beef

Instructions

Start by buttering one side of each piece of bread.
On a cast-iron skillet heat over medium heat. Place the butter side of the bread in the pan.
Spread on some of the dressing, a slice of cheese, corned beef, and then some sauerkraut.
Top with the other side of bread on top with the butter side up.
Once the bread is toasted, flip the sandwich and toast the other side.
Slice and serve with more dressing if you would like.

Video

Notes

You can use mayonnaise or butter to spread on one side of your bread

Feel free to add a little or a lot of dressing to your sandwich.

I recommend making your sandwiches right when you plan to eat, otherwise, the bread will sog up once pan-fried.

You can warm your sauerkraut in a skillet on the stove and the same for the corned beef if you would like. Then top your sandwich.

Nutrition