Reuben Sandwich

Name: Reuben Sandwich
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 12 ounces thinly sliced corned beef; 8 slices light or dark rye bread; 1 can (8 ounces) sauerkraut, rinsed and well drained; 1/2 cup Thousand Island dressing; 4 slices Swiss cheese; 4 tablespoons butter, softened

Total Time Prep/Total Time: 15 min.

Yield 4 servings

Test Kitchen Approved

Making deli-style Reuben sandwiches is as easy as piling hearty rye bread with thinly sliced corned beef, tangy sauerkraut and gooey Swiss cheese. Make it a winner with a balancing drizzle of creamy Russian dressing.

Ingredients

12 ounces thinly sliced corned beef
8 slices light or dark rye bread
1 can (8 ounces) sauerkraut, rinsed and well drained
1/2 cup Thousand Island dressing
4 slices Swiss cheese
4 tablespoons butter, softened

Directions

Arrange corned beef on 4 slices of bread. Layer each with a quarter of the sauerkraut, 2 tablespoons of dressing and a slice of cheese. Top with remaining bread slices. Butter outsides of sandwiches.
In a small skillet over medium heat, toast sandwiches until bread is lightly browned on both sides and cheese is melted.

Nutrition Facts

1 sandwich: 547 calories, 31g fat (13g saturated fat), 106mg cholesterol, 2346mg sodium, 39g carbohydrate (10g sugars, 5g fiber), 28g protein.

Reuben sandwiches are shared by Kathy Jo Scott of Hemingford, Nebraska. "My mouth waters just thinking of these sandwiches," confesses Kathy Jo. "I adapted the recipe from one my mother found several years ago."

Recipe Creator