Real Recipes From Real Home Cooks ®

lady rose's marble rye classic reuben sandwich

★★★★★ 1
a recipe by
Rose Mary Mogan
Sauk Village, IL

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.

★★★★★ 1
serves 4-6 depending on appetite
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For lady rose's marble rye classic reuben sandwich

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

How To Make lady rose's marble rye classic reuben sandwich

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    PLACE A SLICE OF CHEESE on the opened side.
  • 5
    Next add the drained sauerkraut on top of the cheese, enough to cover the full slice of bread.
  • 6
    Top the sauerkraut with a generous amount of a good quality thousand Island dressing. I used Kraft.
  • Pile the corned beef loosely on the sandwich, & then top with more cheese, to make it ooey gooey good.
    Now add a generous amount of thinly sliced Corned Beef.
  • 8
    Top the Corned Beef with a second slice of cheese.
  • 9
    To that add the other slice of buttered bread. Repeat these steps until all of the sandwiches are made.
  • 10
    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.
  • 11
    Remove from Skillet, and cut in half if desired, or serve whole. Repeat steps if you have more sandwiches.