Reuben Sandwich

4 from 1 vote

Course: Dinner, Lunch, Main Course

Cuisine: American

Prep Time: 10

Total Time: 10

Servings:

Get ready to sink your teeth into a classic deli favorite with this recipe for a Reuben Sandwich! This iconic sandwich is packed with layers of corned beef, Swiss cheese, tangy sauerkraut, and creamy Thousand Island dressing, all grilled to perfection between slices of rye bread. The Reuben Sandwich has been a staple on deli menus for decades and for good reason, it's the perfect combination of flavors and textures in every bite.

This recipe offers a delicious and easy-to-follow take on the classic Reuben Sandwich that's perfect for satisfying those comfort food cravings. Whether you're a die-hard Reuben fan or trying it for the first time, this recipe is sure to become a new favorite. So, grab your napkins and get ready for a sandwich experience that's nothing short of delightful!

Ingredients

10 ounces Pastrami see how make your own, recipe available
Sauerkraut I use Boars Head which is available in plastic bags at my local grocery.
Salad Dressing , suggest Russian, however Thousand Island is typical
Swiss Cheese , alternative Gruyere or Emmental work well
Rye Bread normal white bread will not hold up, needs to be a sturdy bread.
butter

Instructions

(note is Foreman grill type unavailable, toast bread first). Butter and spread the (Russian) dressing to both slices of bread.
Add pastrami , 10 oz is the suggested amount per sandwich.
Add a generous amount of sauerkraut.
Add cheese sliced.
Assembly the sandwich .
Lightly toast in a "George Foreman" type grill. If one is not available, you can toast the bread prior to first step. Just will not be as hot. Grill until slightly toasted.

Nutrition - See Recipe Post for Nutrition Disclaimer