Reuben sandwich
Reuben sandwich, from above
Non vegNew York

Reuben sandwich

Corned beef, sauerkraut, Swiss cheese and Russian dressing grilled on rye. A deli legend that lives up to it.

25 minTime
34 gProtein each
mildSpice
Deli legend2 chapters · 1 min read

Make it your way

Grandma's wayCorned beef, sauerkraut, Swiss cheese and Russian dressing on grilled rye.
The original
744kcalsame
34 gproteinsame
6 gfibresame
25minutessame

Reuben sandwich.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Rye bread8 slices
Butter2 tbsp, soft
Corned beef (salt beef)400 g, thinly sliced
Sauerkraut1 cup, squeezed dry
Gruyère cheese8 slices Swiss or Emmental
Mayonnaise¼ cup
Tomato ketchup (ketchup)2 tbsp
Dill pickles (gherkins)2 tbsp, finely chopped
Black peppera pinch

Method

4 steps
  1. 1Mix mayonnaise, ketchup, pickles and pepper into Russian dressing.
  2. 2Warm the corned beef and sauerkraut separately in a pan for 2 minutes.
  3. 3Butter the outsides of the rye. On the inside, spread dressing, then layer cheese, beef, kraut and more cheese.
  4. 4Grill in a pan on medium low, pressing gently, 4 minutes a side.
Serve it like this

Cut diagonally, stack on a board with dill pickles and crisps. Serve hot with extra Russian dressing.

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Make it a meal

What goes with Reuben sandwich: a bread or rice, a side, something to drink and something sweet.

Bread or rice No knead bread120 min
Bread or rice Cornbread35 min
With a main Matzo ball soup120 min
On the side Coleslaw15 min
On the side Waldorf salad15 min
To drink Virgin Mary5 min
Something sweet New York cheesecake120 min
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