Reuben Sandwich Recipe

I followed the recipe pretty closely but used some reviewers suggestions. I drained the sourkraut but didn't rinse it, because we like the tangy taste of the sourkraut. I buttered rye bread slices on one side and spread Thousand Island dressing on the other side. On the dressing side I placed a slice of swiss cheese, sliced Pastrami from the deli and then topped with sourkraut. I cooked them on my George Foreman grill until the cheese was melted and the bread was nice and toasted. They were delicious! I only gave the four star rating because the sourkraut in the middle wasn't very warm. Next time I make these I will warm the sourkraut in the microwave first and maybe add another slice of swiss too! If you like Rueben sandwiches you will love this one!

These were great. I used George Foreman grill, which was easy and quick. I don’t like soggy bread, so I put the dressing and sauerkraut between the meat and cheese. I also only used one slice of cheese per sandwich.

I used this recipe and loved it. I thought that my experience might be helpful. I went to the deli at the supermarket, and ordered 1.5 # thinly sliced corned beef, 1.25 # swiss cheese, a large can of Snow Floss sauerkraut, a standard bottle of Wish Bone Russian dressing, a loaf of Schweibbles seedless rye bread. This made 8 rubin sandwiches containing 4 slices of meat and 3 slices of cheese each. Initially, I made 4 sandwiches with the Russian dressing, and used mayo instead of butter on the outside of the sandwiches for grilling. My husband who is an experienced rubin eater, thought that something seemed off and greasy. He insisted that rubins contain thousand island dressing. I laughed, and assured him that the recipe called for Russian dressing. I had a load of left over rubin makings, so I made 4 more rubins two days later. I melted butter in the microwave and painted it onto the bread with a pastry brush. I used thousand island dressing this time. My husband loved them this time. I made a few changes from this recipe both times. I layered my sandwiches with the cheese up against both pieces of bread to avoid the bread getting wet. I also rinsed my sauerkraut and let it drain for about an hour in a colander, so it would be good and dry. ( Butter, bread, meat, sauerkraut, dressing, cheese, bread, butter). I lined a shallow cookie sheet with parchment paper sprayed with Pam, built the sandwiches on the pan, baked the sandwiches in a 500 degree pre-heated oven. Cooked 7 minutes on one side, flipped them and cooked them another 3 minutes. They come out "grilled" perfectly. I hope that this helps someone. I had never made a rubin, but this original recipe really helped me.

Yummmmm! I have always loved this sandwich. Instead of deli corned beef - I used a 3 lb fresh corned beef brisket. I browned it in a cast iron ceramic pot and then poured about 18 oz of beer in the pot with the seasoning pack. Cover with the lid and cook at 325 for about 2-1/2 -3 hours. This was just enough time for it to be tender, but, not completely fall apart. Wrap the brisket in foil and cool until sliceable. Always slice against the grain with corned beef. This will also work in your crockpot for probably 8 hours on low - or just do your traditional boil on the stove. Fresh corned beef makes a world of difference. Just slice thin for your sandwich.

I used my griddle. On one end I toasted the bread on the other end I warmed up the corned beef and the sauerkraut (drained). I made 1000 island dressing from scratch (no egg recipe). piled all the ingredients on the bread and finished toasting. NO SOGGY BREAD!! Easy and favorite sandwich in our home.

This was very good! I heated both the sauerkraut and the corned beef as some advised. Here’s a tip that works for all grilled sandwiches—instead of butter, spread the outside of the bread with a thin layer of mayonnaise. It makes a lovely, crispy sandwich, and no one will guess you used mayo.

Did not use as much of the dressing because my family and I don't like our Reubens too sweet. Just a hint of sweetness is needed to flavor the sandwich perfectly. I rinsed and thoroughly pressed the sauerkraut dry, then heated it slightly in the microwave. Great recipe...our guests and family loved it!

Our house loves the Reuben sandwich! I have often made our Reubens just this way using deli sliced corned beef. Our favorite way, though, is when I slow cook a corned beef brisket using the brisket leftovers to make the Reubens...which makes an even more delicious sandwich. I don't know what others think, but the Aldi brand of Sauerkraut is one of the best short of making your own...

This was a good recipe. Very good. Didn't change anything in it. Thanks

I make my Reuben this way as well. Do warm the sauerkraut before assembling and drain it well, then squeeze it to remove any remaining moisture. Adding a thin layer of horseradish to the meat side of the bread is a tasty addition. If you use only one layer of cheese, it is helpful to grill the meat-only side first, then the cheese side. This allows the sandwich to heat up so the cheese melts properly. Mustard is also a good addition if you rinse the sauerkraut. Otherwise, it can be a bit overpowering. As others have mentioned, 5 minutes per side is probably sufficient. You do not want the bread to injure the roof of your mouth! On the rare occasions my husband and I order a Reuben at a restaurant, we are usually disappointed and make this version within a couple of weeks.

A good recipe, but like many others I made some changes. I pre-heated the sauerkraut and corned beef (it does not get warm enough for my taste if you just toast the sandwiches). I also at used a lot more corned beef and cheese that recommended. If you are using deli corned beef (like I did) two slices are no where near enough. I used a full pound of sliced corn beef to make four sandwiches, and two or three slices of cheese on each sandwich. They were delicious!

My wife and I love the sandwich. Her Mother was from the Netherlands so my wife grew up eating foods like Reuben sandwiches. I used pastrami in lieu of corned beef. Excellent, thank you!

Tastes a little different from a reuben. Maybe add pastrami instead of corned beef, but it was still excellent!

I love the Reuben sandwich just the way it's made. No changes. 😋😋

A great recipe, tasted wonderful!

Simple, easy to follow and tasty!

I followed this recipe exactly and it came out amazing. I did however use whole wheat bread, smoked gouda cheese, horse radish and brown mustard and pickle and pimento loaf and I didn't toast it. Like I said, amazing.

Excellent tips in this recipe. Appreciate it much. God Bless

I have one suggestion that applies to pretty much every Reuben sandwich recipe I've ever seen. Don't put the Russian dressing on the bread first. If you do, the insides of the sandwich will constantly slide out, making a huge mess as you try to eat it. Instead, put the cheese on both sides first, then the 'kraut/pastrami (or corned beef), then the dressing in the middle. After the cheese, the order isn't that important, but keep the Russian dressing in one layer on one side.

Made it for family — gone in minutes.