reuben sandwich

Once you try this homemade Classic Reuben Sandwich Recipe, you&#039;ll never order it at a restaurant again. Slices of rye bread with corned beef, sauerkraut, Russian dressing, and cheese - grilled until crispy!

Classic Reuben Sandwich Recipe

corned beef

olive oil

rye bread

Tbsp unsalted butter (room temp)

sauerkraut (drained)

Swiss cheese

mayo

Tbsp chili garlic sauce

lemon juice

horseradish

garlic (minced)

Worcestershire sauce

Tbsp onion (finely grated)

paprika

Salt and pepper,

In a bowl combine all the ingredients for the Russian Dressing, set aside.

In a skillet, over medium heat, add oil. Once hot, add the meat and cook just until heated.

Lightly butter one side of each slice of bread. Place the bread (butter side down) on a plate.

Add the toppings to each sandwich: Spread the dressing, top with the meat, cheese and sour kraut. Close bread slices to create a sandwich.

In a hot skillet, cook sandwiches over medium heat 4-6 minutes, flipping once. Cook until cheese melts and the bread is crispy.

Upgrade your lunch repertoire with a hearty, homemade Reuben Sandwich. Pile rye bread high with corned beef, Swiss cheese, and sauerkraut, then grill to crispy, melty perfection.

Reuben Sandwich

rye bread ((see note 1))

Thousand Island salad dressing ((see note 2))

Swiss cheese ((see note 3))

(1 1/3 cups) sauerkraut (rinsed,

beef

butter (melted)

Preheat oven to 200 degrees. Prepare a rimmed baking sheet with a wire rack.

On a flat surface, lay out 4 slices of bread.

Spread 1 tablespoon of thousand island dressing on each piece. Layer one piece of Swiss cheese, 1/3 cup sauerkraut, 1 more tablespoon dressing, 6 ounces corned beef, one more slice Swiss cheese, and 1 additional tablespoon of dressing.

Top each sandwich with another slice of bread and press each sandwich down gently.

To assemble the sandwiches:

Brush the tops of two sandwiches with melted butter. Lay them butter-side down in a large skillet. Place a Dutch oven or large pot onto the tops of the sandwiches and cook over medium-low heat until crisp and golden, about 5 minutes.

Remove the pot and brush the tops with melted butter. Gently flip over sandwiches. Place pot back on top of sandwiches and cook until the bottom side is crisp, about 5 minutes.  Transfer the sandwiches to the prepared baking sheet and place in the oven to keep warm. Repeat the process with remaining two sandwiches.

To cook the sandwiches:

https://content.jwplatform.com/videos/hwiUtDAU.mp4

Reuben Sandwich - Culinary Hill.mp4

Rachel Sandwich

(1 1/3 cups) sauerkraut (drained, and squeezed of extra moisture (see note 3))

deli turkey (thinly sliced)

Preheat oven to 200 degrees. Prepare a rimmed baking sheet with a wire rack. On a flat surface, lay out 4 slices of bread.

Spread 1 tablespoon of thousand island dressing on each piece. Layer one piece of Swiss cheese, 1/3 cup sauerkraut, 1 more tablespoon dressing, 6 ounces deli turkey, one more slice Swiss cheese, and 1 additional tablespoon of dressing. Top each sandwich with another slice of bread and press each sandwich down gently.

There is nothing like a great Reuben Sandwich! Delicious melted swiss cheese paired with tangy sauerkraut and the flavor of good corned beef in between layers of rye bread!&nbsp;

My Favorite Reuben Sandwich

butter

oz sliced corned beef

sauerkraut (, drained and squeezed dry)

russian dressing ((or thousand island))

Butter each slice of bread. Place 4 slices butter side down on the table or a cutting board.

Spread each slice with 1 tablespoon dressing and top with 1 slice of cheese, 1/4 of the sauerkraut and 1/4 of the corned beef.

Spread remaining dressing on the second piece of bread and place on top of sandwich, butter side out.

Place in a pan over medium low heat and cook until just golden and crisp. Flip and cook on remaining side.

Cut in half and serve with additional dressing for dipping.

A good Reuben should be loaded and this one definitely is. Here's how to make your own corned beef sandwich with homemade Russian dressing or buy store-bought, either way don't be shy with it.

tbsp. butter, softened

c. Russian dressing

sauerkraut

mayonnaise

ketchup

sugar

Kosher salt

black pepper

Enjoyed my sandwich and it reminded me of all the great things about New York 
I did halve the sugar though.

It was fabulous. I added tiny bits of onion and 1 pickle to the dressing. Should have been half a pickle. I wish i had warmed the meat ahead. Otherwise perfect!

Very good results. It’s a keeper. Served with French fries and 3 bean salad.

This reminds me of home. It's easy and fast

https://streaming.hearstdigitalstudios.com/ab75d489-90fb-4aa2-8d59-105fc9a5f465/video_rover_16x9_1080p_hd_1541628739_36750.mp4

Reubens are kicking grilled cheese to the curve

This Reuben is 100% drool worthy

Craving a Reuben sandwich? Look no further! This recipe makes the best Reuben I have ever tasted. PACKED with goodness and super ooey gooey. No trip to NYC necessary!

Classic Reuben Sandwich

unsalted butter (softened)

Russian dressing (recipe follows)

(or shredded corned beef)

shallot

hot sauce

sweet paprika

Salt and pepper

Stir all the ingredients in a medium size bowl. Reserve.

Make the Russian dressing:

Butter one side of each slice of bread. On the other (unbuttered) side, generously spread Russian dressing.

On half of bread slices, add corned beef and top with sauerkraut and cheese slices (2 per sandwich). Add more sauce, if desired. Top each sandwich with remaining bread slice, dressing side down.

Preheat a large skillet or panini press, over medium-high heat. Place sandwiches in pan, working in batches if needed, and grill each sandwich for approximately 3 minutes per side or until the bread is golden brown and the cheese is fully melted.

Cut each sandwich in half (for that classic deli look) and serve immediately!

Assemble and grill the sandwiches:

These Reuben Crescent Rolls make a great St. Patrick&#x27;s Day appetizer or dinner! Easy to make and fun to eat, they will be a huge hit!

Reuben Crescent Rolls

crescent roll dough

Thousand Island dressing

swiss cheese

sauerkraut (very well drained)

Preheat your oven to 375 degrees and line a rimmed baking sheet with parchment paper.

Roll out the crescent roll dough and seperate into the 8 equal pieces. Set on parchemnt paper lined baking sheet.

Spread 1/2 tablespoon of dressing onto each triangle.

Equally divide the corned beef onto each triangle. Then top with shredded cheese and sauerkraut.

Roll up the crescent rolls starting at the wider end and owrking your way up. Any shredded cheese that falls out can be placed on top of the rolls.

Bake for 10 to 20 minutes or until the rolls are golden brown.

This Reuben Casserole is a classic sandwich-turned-casserole situation and you don't want to miss it! Butter-soaked pumpernickel bread, pulls of Swiss cheese, tender corned beef, briney sauerkraut, and lots of Thousand Island sauciness. Let's dive in! 

Reuben Casserole

butter, melted

sauerkraut,

fresh parsley, chopped (and a little more for topping)

caraway seeds

Swiss cheese, shredded

reuben sauce

Worcestershire

sriracha

shallot,

salt

Preheat oven to 350 degrees F. Toss bread cubes with melted butter in a bowl.

Whisk ingredients for the reuben sauce; taste and adjust.

In a separate bowl, combine the sauerkraut, parsley, and caraway seeds.

Layer half of the bread/butter mixture on the bottom of a 9&#215;13 baking dish. Bake for 10 minutes and remove from the oven.

Layer the remaining ingredients on top of the baked bread cubes. This is the order I usually follow: sauerkraut, cheese, sauce, corned beef, sauerkraut, cheese, sauce. Finish with a little more cheese and the remainder of bread cubes. Bake for 35 minutes.

Drizzle with sauce, sprinkle with parsley, and serve!

I made this today and my husband and son loved it, thank you!

I have been making this for years since a more casual post on Pinch of Yum quite some time ago. I’m always asked for the recipe! I use brisket corned beef cooked in the crock pot then shredded into the casserole. This has become a St. Patty’s Day tradition in my house, thank you!!

This was amazing and easy to put together! I enjoy following your blog and make a lot of the recipes. They’ve all turned out delicious and worth repeating. 
Admittedly, I did double the sour kraut. Would it be possible to make ahead?  
Thank you in advance.

This was delicious! The homemade sauce totally makes the recipe. We used a fresh corned beef brisket instead of deli meat. I’m the vegetarian in our house so my portion had sliced beets instead of meet.

Had this last week for a girls supper club and had to make again for my family for St Patricks Day. Everyone loved it—including my 4 year old! The homemade sauce is absolutely necessary.

Family Loved it!!! One of my favorite sandwiches turned into a casserole? Yes please!

Made this for a family St. Patrick’s Day party, and it was a HUGE hit! I loved that it was so easy to throw together. Perfect for a potluck!

If you’re in the mood for a cheesy, delicious comfort food dish, look no further than this Reuben crescent bake recipe. This recipe is easy to follow and will make your kitchen smell amazing.

Reuben Crescent Bake

Can refrigerated crescent rolls

C. Sauerkraut drained

¼ C. Thousand island dressing

½ lb. Shaved corned beef deli meat

Slices Swiss cheese

Place the crescent roll dough out onto a lightly floured surface and separate it in half.

Pinch together the perforated edges of the dough.

Roll half of the dough out until it is a rectangle about 12 inches long.

Place the dough onto a parchment or silicone mat lined baking sheet and bake for 10 minutes.

Remove the crust from the oven and top with four slices of the swiss cheese.

Mix together the sauerkraut and the thousand island dressing in a bowl.

Place the corned beef in a layer on top of the swiss cheese, and spread the sauerkraut mixture over it.

Top with another four slices of swiss cheese.

Roll out the other half of the dough, and spread it over the mixture, pinching the edges closed around the bottom.

Bake for 20 minutes longer until browned.

Take a deli classic to new heights with this holiday remake. Hot peppery and smoky pastrami meets crispy and onion-y latke. HEAVEN!

Reuben-esque Potato Pancake Sliders: As Seen on the Today Show

dill pickles

pastrami,

latkes (link under photo)

sauerkraut (optional)

Easy, flavorful and full of tradition, this Reuben Sandwich Recipe is tasty, a quick recipe and one that you&#39;ll love.

Reuben Sandwich Recipe

sour cream

Tablespoon relish

Teaspoon jarred (grated horseradish)

pepper

sauerkraut (drained and warmed slightly)

rye bread or rye and pumpernickel swirl bread

Dill pickles (optional)

Mix all the dressing ingredients together with a fork or a whisk until combined. Refrigerate until ready to use.

Preheat a skillet or griddle to medium low heat while you assemble sandwiches.

Butter one side of each slice of bread, flip the bread over and spread the dressing on the other side of each slice.

Place a piece of Swiss cheese on top of each of the dressing sides, so each sandwich will have a total of 2 pieces of cheese.

On one side layer a generous amount of warmed meat followed by your desired amount of warmed sauerkraut.

Top with the other piece of bread with the dressing and cheese, keeping the buttered side up.

Cook your sandwiches for about 5 minutes per side until the sides are golden brown and the cheese is melty. If it cooks too fast, lower heat. You want the sandwiches to cook for a while, so they get fully melted and warmed through.

Cut in half and enjoy with pickles and potato chips.

This Rueben sandwich recipe is loaded up with sliced corned beef, thousand island dressing, sauerkraut, and Swiss cheese on dark rye bread.

unsalted butter

thousand island dressing or Russian dressing

Add 1 tablespoon of butter to a cast iron pan, flat top, or griddle over medium to medium-high heat, and heat up a 1/3 pound of corned beef. This will take about 4-6 minutes in total, so be sure to move the meat around every minute or so. See chef notes.

Next, melt 1 tablespoon of butter until melted and place on 2 slices of bread to toast, which takes about 2 minutes.

Remove the bread, add 1 more tablespoon of butter and heat until melted before flipping the bread over toasted side up.

Immediately spread a ¼ cup of the dressing between both slices of bread.

Next, layer on as followed, corned beef, 2 slices of swiss cheese, about a ½ cup of sauerkraut.

Place the other toasted piece of bread with dressing on it to the top of the sandwich dressing side down and press down with a spatula.

Cook the sandwich for 1 to 2 minutes per side once it is assembled, and then slice and serve.

Repeat the process 3 more times for a total of 4 sandwiches. You can cook this all together at once as well.

Monday ChefBilly Ruben Sandwich thank you to do your sandwich 😁😁👋🤩

https://www.youtube.com/watch?v=sUblcqiHSwQ

This amazing classic Reuben sandwich recipe is loaded up with sliced corned beef, thousand island dressing, sauerkraut, and swiss cheese on dark rye bread. You have options when making this sandwich so be sure to customize it to your liking. 

A Reuben sandwich consists of cooked corned beef that is served up on toasted rye bread with sauerkraut, dressing, and swiss cheese. It is a widely popular American sandwich that is served up on restaurant menus and in homes across the USA.

There are two origin stories to this classic sandwich. The first one is said to be made by Reuben Kulakofsky in Nebraska who used a thousand island dressing, which was created in New York City. The second story was that it was founded at Reuben’s Delicatessen in New York City using Russian dressing which was created in New Hampshire. Have fun figuring that one out.

PRINT OUT THIS RECIPE AT: https://www.billyparisi.com/classic-reuben-sandwich-recipe/ 

Ingredients for this recipe: 

• 12 tablespoons unsalted butter
• 1 1/3 pound thinly sliced corned beef, or the desired amount of your liking
• 8 thick slices of rye bread
• 8 slices of swiss cheese
• 2 cups of sauerkraut
• 1 cup of thousand island dressing

What's the best Way to Make a Reuben Sandwich

If Elmer Fudd had a favorite rabbit recipe, I can guarantee this Rabbit Meat Reuben Sandwich would be at the top of that list!

Rabbit Meat Reuben Sandwich

cottontail rabbits

water

Morton's Tender Quick

Tablespoons brown sugar

Tablespoons pickling spice (divided

Tablespoons minced garlic

Tablespoons butter, softened

On a cutting board, cut the rabbit into 9 pieces with game shears. Cut the saddle (center portion) into 3 pieces. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces.

In a 2-quart pot or larger, add Tender Quick, brown sugar, 2 tablespoons of the pickling spice, and garlic to the and boil for a few minutes until tender quick and brown sugar are dissolved. 

Remove from heat and let cool completely in the fridge. Once it has cooled, place the rabbit pieces in a 1-gallon Ziploc bag and add the brine. Seal and lay flat inside a 9 x 13 casserole dish and place in the refrigerator for 4 days. Check daily to make sure the rabbit pieces are completely submerged and stir the brine.

After 4 days, remove the rabbit pieces from the brine and rinse well under cool water. 

Transfer rabbit pieces to a 6-quart pot and add just enough fresh water to cover the meat. Add the other 2 tablespoons of pickling spice and bring to a boil. Then reduce the heat to low, cover, and gently simmer for about 2 hours until the meat is falling off the bone.

When the rabbit is done, remove it from the cooking liquid and transfer it to a cutting board to let cool. Shred the meat using 2 forks. Be careful to remove all small bones.

Butter one side of each slice of rye bread. On the non-butter side spread 1 tablespoon of Thousand Island dressing on each slice. Top half of the slices with cheese, corned rabbit, and sauerkraut. Top each sandwich with remaining slices, dressing side down. 

Heat a large skillet over medium heat. Place a sandwich in the skillet and cook until golden and cheese is melted, about 4 minutes per side.

Lift the sandwiches onto a cutting board. Cut each in half diagonally and serve.

The classic Reuben Sandwich featuring rye bread slathered with our delicious homemade Russian or Thousand Island Dressing and topped with corned beef, sauerkraut, and Swiss cheese and then cooked to golden brown crispy perfection! 

sauerkraut (, very thoroughly drained to prevent sandwiches from getting mushy)

Top 14 reuben sandwich recipes from across the web

The most viewed reuben sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Classic Reuben Sandwich Recipe

Reuben Sandwich

Rachel Sandwich

My Favorite Reuben Sandwich

Reuben Sandwich

Classic Reuben Sandwich

Reuben Crescent Rolls

Reuben Casserole

Reuben Crescent Bake

Reuben-esque Potato Pancake Sliders...

Reuben Sandwich Recipe

Classic Reuben Sandwich Recipe

Rabbit Meat Reuben Sandwich

Classic Reuben Sandwich

Top 14 reuben sandwich recipes from across the web

The most viewed reuben sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Reuben Sandwich Recipe

Reuben Sandwich

Rachel Sandwich

My Favorite Reuben Sandwich

Reuben Sandwich

Classic Reuben Sandwich

Reuben Crescent Rolls

Reuben Casserole

Reuben Crescent Bake

Reuben-esque Potato Pancake Sliders...

Reuben Sandwich Recipe

Classic Reuben Sandwich Recipe

Rabbit Meat Reuben Sandwich

Classic Reuben Sandwich

The most viewed reuben sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine