Classic Reuben Sandwich with 1000 Island Dressing
Melted Swiss cheese (baby Swiss in this instance), tangy sauerkraut, corned beef and homemade 1000 Island dressing grilled to perfection on swirled Rye bread. With a side of homemade sweet potato fries.
Although the Reuben’s origins are debated, some say it was an Omaha grocer named Reuben Kulakofsky who invented the sandwich in the 1920’s while others say it was a New York deli owner named Arnold Reuben who created it in 1914, there’s no debating this iconic sandwich is anything but delicious.
Why you’ll love this Reuben sandwich
What’s not to love? The Reuben sandwich is the perfect balance of flavors. There’s the richness of the corned beef, the nuttiness and mellow flavor of the baby Swiss, the tang of the sauerkraut, and the slight sweetness of the Thousand Island dressing encased in buttery, toasted Rye bread. Hits every taste bud! Add a crunchy dill pickle on the side and the sandwich is complete.
Make it brunch
Enjoy with a side of my Homemade Sweet Potato Fries, Air Fryer Brussels Sprouts, or some delicious Tostones (Fried Plantains).
A St. Patrick’s Day Favorite
While a Reuben isn’t exactly an Irish sandwich, it’s closely linked to St. Patrick’s Day in the US because corned beef and cabbage are commonly eaten in celebration of the popular holiday. Leftover corned beef can then be used to whip up some delicious Reuben sandwiches the day after the festivities.
Ingredients
Rye bread– thick cut so it stands up better to toasting. I especially love marble rye, but you can choose whatever rye bread you prefer.
Corned Beef– get the best you can afford. I prefer a thinner cut so its easier to fold and stack. Shaved would also work really well.
Swiss Cheese– I actually don’t like Swiss cheese, so I got baby Swiss instead. It has a milder, nuttier flavor that I enjoy.
Sauerkraut– the star of the show! In my opinion. Corned beef can go on any sandwich, but the sauerkraut makes it a Reuben.
1000 Island Dressing– homemade if possible. Works just as well as a dip for sweet potato fries. Here’s the link for my 1000 Island Dressing recipe. Sweet, tangy goodness!
Pickle spear– a nice, crunchy dill pickle spear is the best. Goes with almost any sandwich.
Let’s make this
Grilled on the George Foreman grill. The George what? Seems to have gotten lost behind the Insta Pots and air fryers, but I love this grill. You can grill indoors, and it’s perfect for grilling sandwiches. No turning the sandwich over and over, just set on the grill and close the lid; George does the rest.
Putting the sandwiches together is pretty simple. You’ll slather one piece of bread from each sandwich with some Thousand Island dressing. Next, you’ll add two slices of baby Swiss cheese, layer on the corned beef, then top it it with some sauerkraut. You’ll notice one sandwich does not have sauerkraut, my husband doesn’t like it so I left it off for him.
Top the sandwiches with one more slice of cheese, butter the other piece of bread and top the sandwich with the bread butter side up. Add the sandwiches to the grill or large pan butter side down, then spread more butter on top, and grill until the sandwich is heated through and the cheese is deliciously melted.
Reuben Sandwich
Ingredients
- 4 slices Rye bread
- 6 slices corned beef
- 1 cup sauerkraut
- 6 slices Swiss or baby Swiss cheese
- 4 tbsp 1000 Island Dressing
- 2 tbsp butter
Instructions
- Plug the George Foreman grill in. The one I use only has one temp and turns on when I plug it in.
- Lay out 4 pieces of Rye bread. Slather one piece from each pair of bread with Thousand Island dressing. Lay 2 slices of cheese on top of the dressed bread.
- Lay 3 slices of the corned beef on the cheese. I like to fold it in thirds and evenly distribute it on the sandwich. Add the sauerkraut on top of the meat. Add one more slice of cheese.
- Butter the top of the sandwich and place butter side down on the grill or pan. Butter the top of the sandwich facing up. Lift the top of the grill over the sandwiches without pressing down too hard. We don't want the contents spilling out.
- Check the sandwich after about two minutes. You'll probably need to leave it in for 2-3 more minutes, checking on it every minute until it's done. Once you can see that the cheese is melted and the top is golden brown and crisly, it's done. If you are cooking on the stove top, flip the sandwich over after 2 minutes roughly. You'll want to be sure you have the heat on medium so the bread doesn't burn before the middle gets a chance to cook. Cook for another 2 minutes. It's done when the cheese is melted and the top is golden brown.
- Enjoy immediately!
Notes
- Store leftover Reubens in the fridge in an airtight container for up to 5 days.
- Reuben’s can easily be reheated either in the microwave, or pop it in a 350 F oven for a few minutes if desired. It’s also really delicious as a cold sandwich.
Nutrition
About Author
