How to Make a Reuben Sandwich
Learn how to make a Reuben Sandwich as good as your favorite restaurant's. This classic sandwich can easily be perfected in your own kitchen!
Servings: 1 sandwich
Calories: 939kcal
Ingredients
- 2 slices Rye Bread
- 8 oz Corned Beef (flat cut is best) thinly cut slices
- ~½ cup Sauerkraut (drained)
- 1 slice Swiss Cheese
- 1 tablespoon Russian dressing (or substitute Thousand Island)
- 1 tablespoon Butter (adjust to cover bread)
- Sea Salt
Instructions
- Prepare corned beef in advance: Boil corned beef according to packaging ensuring it is tender enough to separate with a fork but not falling apart. Refrigerate to cool (overnight). This will allow you to slice it easier. Once cool trim off excess fat and cut out 8oz for sandwich.
- Slice enough Swiss cheese to cover the bread and place the slices on one side of the bread.
- Butter cast iron skillet on medium heat and place bread slices topped with cheese in the buttered pan when it is hot to touch. Toast exterior of the bread in butter until golden brown.
- In another pan spread corned beef on the bottom of the pan and cook on both sides till heated through. Push beef off to the side and place sauerkraut in a lump in the pan and quickly heat through, flipping the lump once.
- While sauerkraut is heating pile the meat on the non-cheese bread slice. After flipping the sauerkraut add it on top of the meat, cover with the cheesed bread, and add a generous helping of Thousand Island dressing to the sandwich. Lightly sprinkle the bread with sea salt.
- Slice sandwich in half and serve.
Notes
Note: Adjust the ingredients to fit the size bread you have. Also, if you want a smaller sandwich you can use less meat and kraut.
IF YOU LIKED THIS RECIPE you will love my Hot Reuben Dip!
Nutrition
Calories: 939kcal | Carbohydrates: 37g | Protein: 46g | Fat: 66g | Saturated Fat: 24g | Cholesterol: 186mg | Sodium: 3575mg | Potassium: 779mg | Fiber: 3g | Sugar: 7g | Vitamin A: 650IU | Vitamin C: 61.2mg | Calcium: 284mg | Iron: 6mg