My mother’s favorite sandwich is a Reuben, and even though she and my dad don’t add a lot of meat to their diet, once in a while I will surprise her with a juicy fat Reuben sandwich. If you’re unfamiliar with this savory treat, it is made with Rye bread, corned beef, sauerkraut, Swiss cheese and Thousand Island dressing, although some people make it with mustard or mayonnaise.
Since these are made to taste, the amounts of each ingredient is up to you, but here is what you need to make these hearty sandwiches:
Rye bread, or I like the Deli Swirl with Rye and Pumpernickel
Corned beef slices
Swiss Cheese slices
Your favorite sauerkraut, drained very well in a towel
Thousand Island dressing
Butter
Optional: mustard, mayo
While your griddle, frying pan or panini grill is warming up, butter one side of each piece of bread, and then with the butter side facing out, build your sandwich: dressing, meat, cheese and sauerkraut (and any optional ingredients). Then toast for a couple of minutes on each side, or longer depending on the heat of your pan, till it’s nice and lightly crispy, flipping once. I also like to put the lid on my frying pan to keep the heat in, so that the sandwich warms up throughout the inside, and it helps the cheese get nice and “gooey melted.”
- Rye bread or I like the Deli Swirl with Rye and Pumpernickel
- Corned beef slices
- Swiss Cheese slices
- Your favorite sauerkraut, drained very well in a towel
- Thousand Island dressing
- Butter
- Optional: mustard, mayo
- While your griddle, frying pan or panini grill is warming up, butter one side of each piece of bread, and then with the butter side facing out, build your sandwich: dressing, meat, cheese and sauerkraut (and any optional ingredients).
- Then toast for a couple of minutes on each side, or longer depending on the heat of your pan till it’s nice and lightly crispy, flipping once.
- I also like to put the lid on my frying pan to keep the heat in so that the sandwich warms up nicely on the inside, and it helps the cheese get nice and “gooey melted.”
Then cut in half (or not), and serve with a pickle, and you have yourself a rich, tangy, luscious sandwich that is a savory treat!
Miz Helen says
There is nothing like a great Reuben Sandwich, this looks so good! Thanks so much for sharing your post with Full Plate Thursday and have a great day!
Come Back Soon,
Miz Helen
Charlene Asay says
I love Reuben sandwiches. Thanks for sharing this amazing recipe with us all.
Pamela Shank says
My husband loves this sandwich. Sometimes we make a turkey reuben also..so good. Yours looks delicious and piled high with good stuff.
Margo says
My hubby loves it too! A turkey Reuben sounds scrumptious!
Marilyn Lesniak says
Thank you for sharing this delicious recipe at the #RecipeSharingParty! I hope to see you next week. Pinned and Yummed. Please visit #OverTheMoon on Sunday or #ThursdayFavoriteThings for more sharing fun! Don’t forget to Comment your link #’s so I can be sure to visit and you get a chance to be featured!
akaleistar says
What a yummy looking sandwich!
playdatesparties says
I never learned to like reuben sandwiches…though my husband definitely loves them. I’ll have to surprise him with one of these someday. Thanks so much for sharing at the #happynowlinkup!
Patti O'Gara says
Margo, this is the same recipe for Reuben Sandwiches from our Israel friends years and years ago….us can use a different one, but you will never beat this one!