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Rye Reuben Sandwich
Created by: Howcan Team
Ingredients
- 4 slices of rye bread
- 1/2 lb of thinly sliced corned beef
- 1/2 cup of sauerkraut, drained
- 4 slices of Swiss cheese
- 1/4 cup of Thousand Island dressing
- 2 tablespoons of butter
Instructions
- Preheat a large skillet over medium heat.
- Spread Thousand Island dressing on one side of each slice of rye bread.
- Place a slice of Swiss cheese on the dressing side of two slices of rye bread.
- Divide the corned beef evenly between the two slices of bread on top of the Swiss cheese.
- Top the corned beef with the sauerkraut, dividing it evenly between the two sandwiches.
- Place the remaining slices of Swiss cheese on top of the sauerkraut.
- Top each sandwich with the remaining slices of rye bread, dressing side down.
- Spread butter on the outsides of the sandwiches.
- Place the sandwiches in the preheated skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
- Remove from the skillet, slice in half, and serve hot.
The Reuben sandwich on rye bread is a classic American dish that originated in the early 20th century. It is believed to have been created by Arnold Reuben, a German-Jewish immigrant and owner of Reuben's Restaurant and Delicatessen in New York City. The sandwich typically consists of corned beef, Swiss cheese, sauerkraut, and Russian dressing, all grilled between slices of rye bread. The combination of flavors and textures makes it a beloved choice for sandwich enthusiasts. Today, the best versions of this dish can be found in traditional Jewish delis and diners across the United States. The key to a perfect Reuben sandwich lies in the quality of the ingredients, especially the tender, flavorful corned beef and the tangy sauerkraut. Some variations of the Reuben sandwich include using pastrami instead of corned beef or substituting coleslaw for sauerkraut, offering a unique twist on the classic recipe.
20 min
2
550 calories
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