5 from 12 votes
Classic Reuben Sandwich Recipe
The Classic Reuben Sandwich assembles layers of thinly sliced corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing between toasted rye bread slices, all pan-grilled in butter for a crisp, golden crust. Cooking the meat in butter and toasting the bread separately ensures a flavorful, warm sandwich with contrasting textures and tangy, savory notes typical of this deli favorite.
Prep Time
15 mins
Cook Time
10 mins
Servings:
4
Calories:
980 kcal
Course:
Lunch
Cuisine:
American
Ingredients
- 12 tablespoons butter unsalted
- 1 1/3 pound corned beef or the desired amount of your liking, thinly sliced
- 8 rye bread thick slices
- 8 lices swiss cheese
- 2 cups sauerkraut
- 1 cup Thousand Island dressing or Russian dressing
Instructions
- Add 1 tablespoon of butter to a cast iron pan, flat top, or griddle over medium to medium-high heat, and heat up a 1/3 pound of corned beef. This will take about 4-6 minutes in total, so be sure to move the meat around every minute or so. See chef notes.
- Next, melt 1 tablespoon of butter until melted and place on 2 slices of bread to toast, which takes about 2 minutes.
- Remove the bread, add 1 more tablespoon of butter and heat until melted before flipping the bread over toasted side up.
- Immediately spread a ¼ cup of the dressing between both slices of bread.
- Next, layer on as followed, corned beef, 2 slices of swiss cheese, about a ½ cup of sauerkraut.
- Place the other toasted piece of bread with dressing on it to the top of the sandwich dressing side down and press down with a spatula.
- Cook the sandwich for 1 to 2 minutes per side once it is assembled, and then slice and serve.
- Repeat the process 3 more times for a total of 4 sandwiches. You can cook this all together at once as well.
Cup of Yum
Notes
- Serve the Reuben freshly cooked for best crispness; it can be kept warm up to 15 minutes at 200°F if needed.
- Store prepared ingredients separately for up to 5 days in the refrigerator; corned beef freezes well for up to 3 months, thawing in the fridge for 24 hours before use.
- To reheat an already assembled sandwich, bake on a parchment-lined sheet at 350°F for 5-7 minutes until hot.
- Begin assembling subsequent sandwiches as you finish cooking the corned beef for efficiency.
Nutrition Information
Calories
980kcal
(49%)
Carbohydrates
15g
(5%)
Protein
33g
(66%)
Fat
88g
(135%)
Saturated Fat
38g
(190%)
Polyunsaturated Fat
14g
(82%)
Monounsaturated Fat
27g
(135%)
Trans Fat
1g
(50%)
Cholesterol
219mg
(73%)
Sodium
2931mg
(122%)
Potassium
676mg
(14%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
1477IU
(30%)
Vitamin C
51mg
(57%)
Calcium
323mg
(32%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 980
% Daily Value*
| Calories | 980kcal | 49% |
| Carbohydrates | 15g | 5% |
| Protein | 33g | 66% |
| Fat | 88g | 135% |
| Saturated Fat | 38g | 190% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 1g | 50% |
| Cholesterol | 219mg | 73% |
| Sodium | 2931mg | 122% |
| Potassium | 676mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 1477IU | 30% |
| Vitamin C | 51mg | 57% |
| Calcium | 323mg | 32% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.