Reuben Sandwich

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    If you prefer, you can cook your own corned beef brisket to use for the sandwiches!


  1. 1 loaf Jewish Rye Bread, seeded or unseeded, sliced
  2. 2 lbs corned beef, sliced
  3. 1 recipe Russian dressing
  4. 12 oz sauerkraut
  5. 12 slices swiss cheese
  6. 4 T butter, melted


  1. Preheat oven to 350°F.
  2. Sprinkle the corned beef with a little water, wrap it tightly in aluminum foil and steam in the oven, for 15 minutes.
  3. Take the corned beef out of the oven and unwrap it.
  4. Spread each slice of bread with Russian dresssing.
  5. Layer half of the slices with corned beef, sauerkraut and 2 slices of swiss cheese, then top the sandwiches with the remaining slices of bread (dressing side down).
  6. Heat 2 large, heavy skillets over medium heat.
  7. Brush the bread with butter.
  8. Puts the sandwiches in the skillets and press down on them with a flat lid that is smaller than the size of the skillet.
  9. Cook until the first sides are crisp and golden about 7 minutes then flip the sandwiches.
  10. Cook until the second sides are also well toasted and the cheese is melted.
  11. Lift the sandwiches onto a cutting board.
  12. Cut each in half diagonally and serve.

Picture of Recipe

Reuben Sandwich - Picture of Recipe
Reuben Sandwich - Picture of Recipe
Serves: 6 sandwiches
Prep Time: 15 minutes
Cook Time: 15 minutes
Course: Lunch,Entree,Sandwich/Wrap/Panini
Type of Food: Sandwich/Wrap/Panini
Ethnicity/Origin: American
Key Ingredient: Corned Beef,Cheese,Sauerkraut
Difficulty: 2 - Medium
Make Ahead: No
Prep Method: Oven Bake,Stovetop
Themes/Holidays: St. Patrick's Day

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