Reuben Sandwich

Check out this recipe for a classic reuben sandwich
Reuben

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This hot American sandwich is truly a classic recipe with corned beef, melted Swiss cheese, sauerkraut, and creamy Russian or Thousand Island dressing all on fresh rye bread. You can make this into a Rachel Sandwich by substituting the pastrami for the corned beef, and serve both of them at your next luncheon. ​

2
Servings
262
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Tablespoon  butter
  • slices rye bread
  • 8  Ounces  corned beef
  • slices Swiss cheese
  • 1/2  Cup  sauerkraut, drained
  • 1/4  Cup  thousand island dressing

Directions

Preheat a large skillet on medium heat. Add the butter to the pan. While the butter is melting, spread the side of the bread you are not going to grill with thousand island dressing. Place the bread slices in the pan. Top two pieces with the corned beef, and then the cheese (both evenly divided). Top with the remaining two slices of bread, and grill evenly, about 5 minutes per side. 

Nutritional Facts

Total Fat
14g
20%
Sugar
8g
9%
Saturated Fat
5g
21%
Cholesterol
40mg
13%
Carbohydrate, by difference
24g
18%
Protein
11g
24%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
42mg
4%
Choline, total
24mg
6%
Fiber, total dietary
4g
16%
Fluoride, F
4µg
0%
Folate, total
23µg
6%
Iron, Fe
2mg
11%
Magnesium, Mg
22mg
7%
Niacin
2mg
14%
Phosphorus, P
73mg
10%
Selenium, Se
9µg
16%
Sodium, Na
1019mg
68%
Water
142g
5%
Zinc, Zn
2mg
25%

Reuben Sandwich Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Reuben Sandwich Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.