Reuben Sandwich Recipe

stacked halves of a grilled reuben sandwich with potato chips

This classic Reuben sandwich is a deli-style indulgence that's easy to make at home! Great for using your leftover corned beef from St. Patrick's Day.

Course Lunch

Cuisine American

Keyword leftover corned beef recipes, reuben sandwich recipe

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings sandwich

Calories 828kcal

Author Amanda Biddle

Ingredients

2 slices rye bread (preferably, marble)
1 tablespoon butter , softened
2 tablespoons Russian dressing
2 slices Swiss cheese (or more, to taste)
3-4 ounces corned beef , thinly sliced
1/4 cup sauerkraut , drained
pickles and potato chips or French fries (for serving)

US Customary - Metric

Instructions

Butter one side of each of the slices of rye bread. Spread Russian dressing on the unbuttered sides. Layer the sandwich in the following order: 1 slice of Swiss cheese, corned beef, sauerkraut, and the remaining slice of cheese. Top with the second slice of bread, dressing-side down.
Heat a nonstick skillet over medium heat. Grill the sandwich until the bread is golden and crispy and the cheese is melted, about 3 minutes per side. Gently press down on the sandwich occasionally with a spatula as it cooks. Serve immediately with pickles and potato chips, French fries, or vinaigrette potato salad.

Nutrition