Classic Reuben Sandwich

Two halves of a Reuben sandwich stacked on a white serving plate.

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This Reuben sandwich recipe features corned beef, Swiss cheese, Thousand Island dressing and sauerkraut topped on perfectly toasted rye.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 1

Course: Lunch

Cuisine: American

Calories: 752

Ingredients Equipment Method Nutrition Notes

Ingredients

2 slices rye bread any kind, or GF bread for gluten-free
1 tablespoon unsalted butter at room temperature or softened
2 tablespoons Thousand Island dressing or Russian dressing
2 slices Swiss cheese
¼ pound sliced corned beef or pastrami
¼ cup sauerkraut drained

Equipment

Method

Prep: Assemble all of the ingredients and drain the sauerkraut well using a fine mesh strainer if you haven't already. (Don't skip this step.)
Assemble: Butter one side of each slice of bread, then turn the slices over and spread each with the dressing. Place a slice of Swiss cheese on each and layer the corned beef on one half. Then, place the sauerkraut onto the corned beef.
Pan-grill: Close the two halves of the sandwich, warm a large skillet over medium heat and place the sandwich in the skillet once it's warm. Pan-grill each half of the sandwich for a few minutes until browned on each side, covering the pan as you grill each side to warm the sandwich.
Enjoy: Remove the sandwich from the skillet and slice into two halves. Serve your Reuben with a dill pickle, if desired, and enjoy immediately.

Nutrition

Calories: 752kcalCarbohydrates: 38gProtein: 32gFat: 52gSaturated Fat: 21gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gCholesterol: 131mgSodium: 2373mgPotassium: 565mgFiber: 5gSugar: 8gVitamin A: 710IUVitamin C: 36mgCalcium: 377mgIron: 5mg

Notes

Storage: Reuben sandwiches are best when consumed immediately, but you can save them in the fridge for up to 24 hours and rewarm on the stove or in the microwave.

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