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Reuben Sandwich

by Kara Kimbrough 

2 tablespoons butter

8 slices rye bread

8 slices deli sliced corned beef

 8 slices Swiss cheese

1 cup sauerkraut, drained (see note below) 

1/2 cup Thousand Island dressing


Preheat a large skillet or griddle on medium heat. Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.


Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.


Note: 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. 

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