0 from 9 votes
Reuben Sandwich
Upgrade your lunch repertoire with a hearty, homemade Reuben Sandwich. Pile rye bread high with corned beef, Swiss cheese, and sauerkraut, then grill to crispy, melty perfection.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 servings
Calories: 703 kcal
Course:
Main Course
Cuisine:
American , Irish
Ingredients
- 8 slices rye bread (see note 1)
- 3/4 cup Thousand Island salad dressing (see note 2)
- 8 slices Swiss cheese
- 1 pound (1 1/3 cups) Sauerkraut rinsed, drained, and squeezed of extra moisture (see note 3)
- 1 1/2 pounds corned beef thinly sliced
- 2 tablespoons butter melted
Instructions
- Working with one sandwich at a time, or assembling all four simultaneously, spread 1 tablespoon thousand island dressing on the rye bread. Build each sandwich by layering the following from the bottom up: 1 slice of Swiss cheese, 1/3 cup sauerkraut, 1 tablespoon dressing, 6 ounces corned beef, 1 slice of Swiss cheese, and 1 tablespoon of dressing.
- Top each sandwich with another slice of bread and press each sandwich down gently. Brush the tops of the sandwiches with melted butter.
- In a large skillet over medium heat, and working in batches if necessary, lay sandwiches butter-side down. Place a Dutch oven or other heavy object on top of the sandwiches to press them down and and cook until crisp and golden, about 5 minutes.
- Remove the pot and brush the tops with melted butter. Gently flip over sandwiches. Place the pot back on top of sandwiches and cook until the bottom side is crisp, about 5 minutes. Repeat the process with any remaining sandwiches.
Cup of Yum
Notes
- Rye bread: Take your pick; seeded rye, pumpernickel, and marbled rye all work well.
- Thousand island dressing: While thousand island is the traditional spread, some recipes call for Russian Dressing. The latter isn't made with pickle relish and can be spicy. Both make excellent Reubens.
- Sauerkraut: You can certainly make your own sauerkraut, but store-bought canned fermented cabbage works just as well, too.
- Yield: One recipe makes 4 sandwiches.
- Storage: Store leftover sandwiches wrapped tightly in plastic wrap in the refrigerator for up to 4 days. Reheat in a hot skillet or an air fryer.
Nutrition Information
Serving
1 sandwich
Calories
703kcal
(35%)
Carbohydrates
38g
(13%)
Protein
41g
(82%)
Fat
43g
(66%)
Saturated Fat
18g
(90%)
Cholesterol
138mg
(46%)
Sodium
3321mg
(138%)
Potassium
830mg
(24%)
Fiber
7g
(28%)
Sugar
5g
(10%)
Vitamin A
478IU
(10%)
Vitamin C
63mg
(70%)
Calcium
362mg
(36%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 703
% Daily Value*
| Serving | 1 sandwich | |
| Calories | 703kcal | 35% |
| Carbohydrates | 38g | 13% |
| Protein | 41g | 82% |
| Fat | 43g | 66% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 138mg | 46% |
| Sodium | 3321mg | 138% |
| Potassium | 830mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 478IU | 10% |
| Vitamin C | 63mg | 70% |
| Calcium | 362mg | 36% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.