Reuben Sandwich

Beth Pierce


This scrumptious toasted Reuben Sandwich is piled high with Swiss cheese, thin sliced corned beef, sauerkraut, and homemade thousand island dressing all on rye bread. This is the best reuben and one of mine and hubby’s absolute favorite sandwiches. It is a hearty and filling sandwich so we like to serve it with a light vegetable salad like Creamy Cucumber Tomato Salad or Vinegar Coleslaw. Or you could easily do potato chips, french fries or even Dill Pickle Potato Salad.


☆☆☆☆☆ 0 votes

5 Min
10 Min
Stove Top



  • 1/2 c
  • 2 Tbsp
    grated onion
  • 2 Tbsp
  • 2 Tbsp
    sweet pickle relish
  • 1 pinch
  • 1 pinch

  • 12 oz
    corned beef
  • 8 slice
    rye (or rye and pumpernickel mixed)
  • 8 slice
    swiss cheese
  • 1 c
    sauerkraut (well drained)
  • 4 Tbsp

How to Make Reuben Sandwich


  1. In a medium bowl mix the mayonnaise, grated onion, ketchup, sweet pickle relish, paprika, and salt together.
  2. Place a piece of Swiss cheese on each slice of bread. Then spread about 1 tablespoon of dressing over each slice of bread. Add the corned beef to four of those slices of bread dividing evenly. Add the sauerkraut to the other four slices of bread dividing evenly. Carefully fold the corned beef sides to the sauerkraut sides to form 4 sandwiches.
  3. Spread soft butter over the top of each sandwich. Place the sandwich butter side down in a hot skillet over medium low heat. Spread butter over the side facing up. Cover the skillet loosely with aluminum foil. Cook until the bottom is golden brown then flip. Cover and cook until the other side is golden brown. The sandwich should be heated through and the cheese should be melted.

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