Name: Reuben Sandwich
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 8 slices rye bread; ¾ cup thousand island dressing; 1 (16 ounce) can sauerkraut, drained; 8 slices Swiss cheese; 8 slices pastrami; ¼ cup margarine, softened

I make this Reuben for my husband...hope you will enjoy it. Serve with coleslaw or potato salad.

Reuben Sandwich

rye bread

thousand island dressing

(16 ounce) can sauerkraut, drained

Swiss cheese

pastrami

margarine, softened

Spread each slice of bread with thousand island dressing. Top 4 of the bread slices with sauerkraut, cheese and pastrami. Place remaining bread slices on sandwich. Spread margarine on the outsides of each sandwich.


Heat a large skillet over medium high heat. Grill until browned, then turn and grill until heated through, and cheese is melted.


This is actually called a "Rachel". I worked at a deli for years and a Reuben is made with corn beef, a Rachel with pastrami. But this is the traditional way to make it!

i've avoided reubens for one main reason -- sauerkraut. we thought we'd try this recipe out despite my reservations! this sandwich is really good and extremely quick. i tasted the sauerkraut first alone and it was horrible -- but all the ingredients are together for a reason and make a tasty combination. try this recipe even if you're a little afraid! we'll be making this one again.

I had all the ingredients ready when my husband got home from work and let him make these since he is the griddle & grill master--he did an amazing job, and the sandwiches were excellent. He heats the sauerkraut and meat separately on the griddle, then piles both on the bread, tops with the cheese, and grills the whole thing. Used Sauerkraut Rye bread, from this website.

Quick to make and not the same old same old corned beef flavor. I did however bake it and not fry it because my family likes the cheese really melted. I toasted via the oven all the bread slices for about 4 minutes and than after assembly popped the sandwiches back in the oven for 12-15 minutes flipping at about the half way mark. Perfect!

I prefer using sauerkraut from the bag rather than the can. I also like to cook my kraut first adding chopped onion caraway seeds and crispy fried bacon. Once that was done I proceeded with the recipe. My husband loved this and it made a great Saturday night dinner just for him! Thank you!

An excellent sandwich. As other reviewers have reported it's quick and easy to put together. My family loved these. Three thoughts: 1) In trying to figure out what might have been different from those reubens that restaurants make--it was the meat. Restaurants usually provide more meat making for a much thicker more substantial sandwich and 2) "medium-high" seems a little too hot. The sandwiches seem to brown too quickly nearly burning--before the cheese is melted. I know this is not rocket science for you experienced cooks but I'm still learning and 3) It would be nice if these held together better but I think the rulebook requires that Reubens be messy. I cut the sandwiches in half and even in quarters for my mother-in-law who has dementia and they were much easier to handle. Five stars baby.

Thanks for a quick easy and delicious recipe. I used thinly sliced smoked turkey breast instead of pastrami and low fat thousand island to make it a little lighter and it was fantastic!

Wow! Great Sandwich! I made this because my husband likes them I had never tasted one. I Love Them! Thanks for the recipe.

Fairly easy.......but nothing special....

Reuben Sandwich

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 4

Author : Beverly Burton

Ingredients

Instructions

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