Reuben Sandwich


In this Reuben sandwich, sweet and sour corned beef meets acidic sauerkraut sandwiched between butter-toasted rye bread and a dollop of thousand island dressing.

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes


  • 1/2 lb corned beef
  • 1 tsp olive oil
  • 3 Tbsp butter or margarine
  • 6 slices of rye bread
  • 3 Tbsp thousand island dressing
  • 6 slices of Swiss cheese
  • 3/4 cup sauerkraut drained



  1. Place the butter side down on waxed paper and butter one side of each slice of bread.
  2. On the other side of each slice of bread, spread 1/2 tablespoon of dressing.
  3. 1 tsp olive oil, corned beef, and 2 pieces of cheese in a skillet to warm. Turn off the heat and remove the pan.
  4. Place one slice of bread in the pan, butter side down. The sauerkraut should be added first, followed by the beef and cheese.
  5. The buttered side of the remaining slice of bread should be facing up.
  6. Sandwiches should be grilled in a heated skillet over medium-high heat, flipping when golden brown. Both sides of the sandwich will be browned and the cheese will be melted.


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