Classic Reuben Sandwich

Classic Reuben Sandwich

prep time

minutes
cook time

minute
servings
4

Ingredients







Cooking Instructions

1

Spread 4 slices of bread with butter, and spread the remaining bread with Russian dressing. Over the bread slices spread with Russian dressing, layer one slice of Swiss, corned beef, and sauerkraut, and a second slice of cheese. Top with the other slice of bread, buttered side down.


2

Wrap sandwiches tightly in aluminum foil and bake at 425°F for approximately 15 minutes, until sandwiches are hot. Serve immediately.


Variations:


For midscale: Top dark rye bread slices with sliced brick sautéed onion slices, sliced turkey pastrami and another slice of brick. Broil and serve open face.


For upscale: Spread multi-grain rye with horseradish-tartar sauce; top with a slice of alpine-style cheese, sliced smoked tenderloin of beef, sautéed onions and another slice of alpine-style cheese. Broil and serve open face.


For appetizer: Serve traditional Reuben toppings on mini party rye slices.


To go: Place ingredients in a whole-grain pita pocket. For cheese, use havarti or edam.


For breakfast: Top a toasted English muffin with sliced corned beef and sprinkle with shredded fontina; broil until golden.


Ingredients







Cooking Instructions

1

Spread 4 slices of bread with butter, and spread the remaining bread with Russian dressing. Over the bread slices spread with Russian dressing, layer one slice of Swiss, corned beef, and sauerkraut, and a second slice of cheese. Top with the other slice of bread, buttered side down.


2

Wrap sandwiches tightly in aluminum foil and bake at 425°F for approximately 15 minutes, until sandwiches are hot. Serve immediately.


Variations:


For midscale: Top dark rye bread slices with sliced brick sautéed onion slices, sliced turkey pastrami and another slice of brick. Broil and serve open face.


For upscale: Spread multi-grain rye with horseradish-tartar sauce; top with a slice of alpine-style cheese, sliced smoked tenderloin of beef, sautéed onions and another slice of alpine-style cheese. Broil and serve open face.


For appetizer: Serve traditional Reuben toppings on mini party rye slices.


To go: Place ingredients in a whole-grain pita pocket. For cheese, use havarti or edam.


For breakfast: Top a toasted English muffin with sliced corned beef and sprinkle with shredded fontina; broil until golden.


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Tagged in: Sandwich Swiss

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