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reuben sandwich

(1 rating)
CindeeV avatar
Recipe by
Cindee Vett
@CindeeV
Eugene, OR

This recipe was found in the Sacramento Bee.

(1 rating)
yield 4 serving(s)

Ingredients For reuben sandwich

  • 2 Tbsp
    butter, softened
  • 8 slice
    slices rye bread
  • 8 slice
    slices swiss cheese
  • 3/4 lb
    corned beef brisket, thinly sliced
  • 1/2 lb
    sauerkraut
  • 1/4 c
    russian dressing
  • RUSSIAN DRESSING : COMBINE THE FOLLOWING INGREDIENTS. MAKES ONE-HALF CUP.
  • 1/3 c
    mayonnaise
  • 1 1/2 Tbsp
    ketchup
  • 1 1/2 tsp
    prepared horseradish
  • 1/2 tsp
    worcestershire sauce
  • salt, to taste
  • freshly ground black pepper, to taste

How To Make reuben sandwich

  • 1
    Butter one side of four slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface. Top each with a slice of Swiss cheese, and then divide half of the corned beef among them.
  • 2
    Using paper towels, squeeze out excess moisture from the sauerkraut. Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter the side facing out.
  • 3
    Preheat a griddle or frying pan to medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side. Cut the sandwiches in half before serving.
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