Reuben Sandwich

written by Jessica Chiasson Wood on March 16, 2012 in HOLIDAYS and sandwich with 25 comments

Tomorrow is St. Patrick’s Day!

The classic Reuben sandwich has been a favorite of mine since my very first bite, a long time ago, there is something so comforting about this sandwich, and the flavors just melt together into satisfying bite after bite.

You will need

Rye or pumpernickel bread

Deli corned beef, sliced thin


Swiss cheese

Russian dressing

2 tablespoons butter, room temp


Place corned beef in foil, sprinkle with water, wrap it tightly in the foil, and steam it in the oven.

Butter one side of four slices of bread, and place the slices buttered-side down on a large piece of wax paper on a flat surface. Top each with a slice of Swiss cheese, and then divide half of the corned beef among them.

Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices.

Preheat a pan to medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to flip the sandwiches over and finish cooking on the second side. Cut the sandwiches in half and enjoy!


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