Lady Rose's Marble Rye Classic Reuben Sandwich

Rose Mary Mogan


My neighbor Lisa gave me a loaf of Marble Rye Bread, and I used it to make Saturday Night's Dinner.

I made Reuben sandwiches. I hadn't made them in quite some time. I use to make them all the time when I was working and pressed for time, but today, I made them just because I was given the bread, & GOT HOME LATE FROM SHOPPING.

My husband especially enjoyed them, this is his plate in the photo. He is a man of few words, but when he eats 3 of them and none are left you know he enjoyed them. I did enjoy them too, I had a half sandwich. I would have shared with the Lisa but she wasn't home.

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4-6 depending on appetite


20 Min


10 Min


Stove Top


1 lb
premium corned beef, sliced very thin
10-12 slice
lorraine or alpine lace swiss cheese (or your favorite)
loaf marble rye bread (or bread of your choice)
1 bottle
thousand island salad dressing (will not need it all)
1 can(s)
sauerkraut, canned (squeezed dry)
soft spread margerine ( i used can't beleive it's not butter)

Directions Step-By-Step

I like to do 3 or 4 sandwiches at a time, sometimes I use my griddle, but today I used my 16 inch non stick skillet.
I also like to use a large platter like the one in the picture. I also use a Cast Iron Bacon Press to weigh the sandwiches down, so hasten the browning process, over medium high heat. You can make these any way you like, I am merely giving you my version.
Butter the slices of bread on one side. Then lay the buttered side down on the platter. UNBUTTERED SIDE FACING UP. I am showing what the other side looks like when buttered.
PLACE A SLICE OF CHEESE on the opened side.
Next add the drained sauerkraut on top of the cheese, enough to cover the full slice of bread.
Top the sauerkraut with a generous amount of a good quality thousand Island dressing. I used Kraft.
Now add a generous amount of thinly sliced Corned Beef.
Top the Corned Beef with a second slice of cheese.
To that add the other slice of buttered bread. Repeat these steps until all of the sandwiches are made.
Now take the platter and with a thin spatula, lift the sandwiches from the platter and into the heated skillet. Place a weighted cast iron press over the sandwiches, and wait for about 5 or 6 minutes and then flip to brown the other side. Add the press if desired.
Remove from Skillet, and cut in half if desired, or serve whole. Repeat steps if you have more sandwiches.

About this Recipe

Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy