Dinner
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Reuben Sandwich

Even though it is a new year and most people make a resolution to eat healthier, we are still amidst a pandemic and comfort food is king. I’ve found myself eating sandwiches, which I don’t normally eat. However, my favorite sandwich BY FAR is a Reuben. I went to school at University of Michigan (GO BLUE!) and we have a great local deli that makes an epic Reuben. Every time I go back to Ann Arbor to visit, Zingerman’s is a must-visit. Since I’m missing it and the local restaurant in Pennsylvania that served great Reubens (which was also a Michigan-themed restaurant) closed, it was up to me to make my own. Boy oh boy did this not dissapoint! It is dangerous now that I know how easy and delicious a homemade Reuben is!

Ingredients:

  •  
  • 4 slices rye bread (or bread of choice – I used a hearty multigrain)
  • 4 slices deli-sliced corned beef 
  • 4 slices Swiss cheese 
  • 1/2 cup sauerkraut, well drained
  • 1/4 cup Thousand Island dressing (with more to serve on side)

Instructions:

  • Preheat oven to 350 degrees F
  • Preheat a large skillet or griddle pan on high on cooktop 
  • Slice bread into 1/2 inch thick slices and toast in toaster until slightly browned
  • Let cool and butter one side of each slice 
  • Place 2 slices of bread butter side down on plate
  • Spread 1/2 of dressing on each slice of bread
  • Top each slice with 2 pieces of cheese (if any cheese goes over the edges of the bread, fold cheese back)
  • Top each piece of bread with 2 slices of corned beef
  • Top with half of the kraut 
  • Place in skillet or on griddle plan (butter side down)

  • Top each sandwich with a remaining slice of bread (butter side up)
  • Press the sandwiches down with a flat spatula

  • When cheese begins to melt and the first sides are crisp and golden (about 7 minutes), flip the sandwiches
  • Cook the second sides until they are also well toasted
  • Place the sandwiches onto a cookie sheet lined with tin foil and place in oven
  • Bake another 4-6 minutes, or until cheese is melted to you liking
  • Remove and place on cutting board

  • Cut each in half diagonally and serve with sides of choice and Thousand Island dressing for dipping

Reuben Sandwich

Prep Time 10 mins
Cook Time 20 mins
Course Main Course

Ingredients
  

  • 1 tbsp butter 
  • 4 slices rye bread (or bread of choice - I used a hearty multigrain)
  • 4 slices deli-sliced corned beef 
  • 4 slices Swiss cheese 
  • 1/2 cup sauerkraut, well drained
  • 1/4 cup Thousand Island dressing

Instructions
 

  • Preheat oven to 350 degrees F
  • Preheat a large skillet or griddle pan on high on cooktop 
  • Slice bread into 1/2 inch thick slices and toast in toaster until slightly browned
  • Let cool and butter one side of each slice 
  • Place 2 slices of bread butter side down on plate
  • Spread 1/2 of dressing on each slice of bread
  • Top each slice with 2 pieces of cheese (if any cheese goes over the edges of the bread, fold cheese back)
  • Top each piece of bread with 2 slices of corned beef
  • Top with half of the kraut 
  • Place in skillet or on griddle plan (butter side down)
  • Top each sandwich with a remaining slice of bread (butter side up)
  • Press the sandwiches down with a flat spatula
  • When cheese begins to melt and the first sides are crisp and golden (about 7 minutes), flip the sandwiches
  • Cook the second sides until they are also well toasted
  • Place the sandwiches onto a cookie sheet lined with tin foil and place in oven
  • Bake another 4-6 minutes, or until cheese is melted to you liking
  • Remove and place on cutting board
  • Cut each in half diagonally and serve with sides of choice and Thousand Island dressing for dipping

Stay hungry…

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