Lunch

Classic Reuben Sandwich

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A Classic Reuben Sandwich is one of my favorite hot sandwiches! It’s easy to create this popular sandwich at home.

Ingredients

  • 2 Slices Marble Swirl Rye / Pumpernickel bread, per sandwich
  • 1/4 to 1/2 lb Thin Sliced Corned Beef , per sandwich depending on appetite
  • 2 Slices Swiss Cheese, per sandwich
  • 1/4 c Sauerkraut , or less according to taste
  • Russian Dressing or Thousand Island Dressing 
You can use deli sliced corned beef or leftover corned beef if you have it on hand. A traditional Reuben has Russian dressing but it is very common for people to use Thousand Island as well.
 
The two dressings are very similar in my opinion. I usually have Thousand Island on hand, so that’s what I use.
 
The flavor combination of a classic Reuben sandwich are wonderful. It is no wonder that it is a long time favorite for many.
 

How to Make a Reuben Sandwich in the Oven

 
Preheat oven to 350℉.
 
Layer one slice of bread with corned beef and top with cheese. Place on a cookie sheet with another slice of the bread.
 
Bake until the cheese is melted and the corned beef has warmed through, about 15 minutes.
 
Add sauerkraut. Spread dressing on the other slice of bread. Assemble sandwich and serve.
 
Serve the dressing on the side for dipping, if preferred.
 

How to Make a Traditional Corned Beef Reuben

 
 
Best Reuben Sandwich

Honestly, I don’t think that I take the opportunity to enjoy a Reuben sandwich often enough. It has been a while since I’ve had one and I need to change that today!

Yield: 1 Sandwich

Classic Reuben Sandwich

Classic Reuben Sandwich

Recipe for a classic Reuben Sandwich with corned beef, Swiss and tangy homemade sauerkraut

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 Slices Marble Swirl Rye / Pumpernickel bread, per sandwich
  • 1/4 to 1/2 lb Thin Sliced Corned Beef , per sandwich depending on appetite
  • 2 Slices Swiss Cheese, per sandwich
  • 1/4 c Sauerkraut , or less according to taste
  • Russian Dressing or Thousand Island Dressing

Instructions

  1. Preheat oven to 350℉.
  2. Layer one slice of bread with corned beef and top with cheese. Place on a cookie sheet with another slice of the bread.
  3. Bake until the cheese is melted and the corned beef has warmed through, about 15 minutes.
  4. Add sauerkraut. Spread dressing on the other slice of bread. Assemble sandwich and serve.
  5. Serve the dressing on the side for dipping, if preferred.

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 847Total Fat: 55gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 115mgSodium: 629mgCarbohydrates: 138gFiber: 13gSugar: 23gProtein: 51g

Sauerkraut for Reuben Recipe

Yield: 1 Quart

How to Make Sauerkraut

How to Make Sauerkraut

Tangy and delicious homemade sauerkraut is easy to make with just a few ingredients.

Prep Time 15 minutes
Additional Time 14 days
Total Time 14 days 15 minutes

Ingredients

  • 1.5 - 2 lb Cabbage, shredded
  • 1 tbs Kosher Salt (Do NOT use iodized or table salt)
  • Wide Mouth Canning Jars

Instructions

  1. Shred cabbage into small even slices and place in a large bowl
  2. Next, sprinkle the kosher salt over the cabbage and allow it to sit for one hour. After an hour, use your hands to squeeze and break down the cabbage and pull out water from the cabbage.
  3. Pack the cabbage into a canning jar, along with the water released from the cabbage making sure the cabbage is covered with water. If additional water is needed, use a small amount of filtered water to make up the difference.
  4. Allow the sauerkraut to ferment for at least two weeks before using. Check occasionally and release any gases from the canning jar.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 20Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 403mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 1g

Thanks for stopping by! Leave a comment to let me know if you enjoy Reuben sandwiches too. I love hearing from y’all.

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Meet Julia

Author of Julia's Simply Southern

 

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2 Comments

  • Reply
    David C
    March 13, 2017 at 8:29 am

    Looks delicious! I'll probably try it with turkey! I like the "dressing on the side" idea.

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