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Classic Reuben Sandwich + The Rachel

Reuben recipe by Kara Kimbrough 


  • 2 Tablespoons butter

  • 8 slices rye bread or rye/pumpernickel swirl bread

  • 8 slices deli sliced corned beef

  • 8 slices Swiss cheese

  • 1 cup sauerkraut, drained*

  • 1/2 cup Thousand Island dressing




  1. Preheat the oven to 300 F and line a baking tray with parchment paper.

  2. On the paper, make 4 sandwich "middles" - each with 2 slices of corned beef and about 1/4 cup drained sauerkraut. Place in the oven while you grill the other part of the sandwiches.

  3. Heat a large skillet or griddle on medium heat.

  4. Lightly butter one side of each bread slice. Place all 8 slices, butter side down, on the griddle and top each bread slice with a piece of Swiss cheese.

  5. Grill 5-6 minutes until buttered sides are golden and toasty (do not flip or combine the sandwiches).

  6. Remove the meat and sauerkraut from the oven.

  7. With a spatula, place 1 piece of grilled cheese toast on a plate. Add a meat and sauerkraut "middle" and about 2 Tablespoons Thousand Island dressing. Top with another piece of cheese toast.

  8. Serve hot. Makes 4 sandwiches.


* If you don't like sauerkraut, saute a cup of shredded purple cabbage in 2-3 tablespoons of vinegar and a sprinkle of caraway seeds until cabbage is wilted. 

The Rachel

The Rachel is a lighter version of a classic Reuben.

Make a Rachel exactly like a Reuben except substitute low-salt turkey for the corned beef and light dressing for the Thousand Island. You may also want to choose a thinner sliced bread or serve open faced.

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