Reuben Sandwich
Print recipe
| Serves | 1 |
| Prep time | 5 minutes |
| Cook time | 5 minutes |
| Total time | 10 minutes |
| Meal type | Appetizer, Lunch, Side Dish, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Region | American |
| By author | Karen S Burns-Booth |
An American classic, this sandwich is packed with Swiss cheese, corned beef and sauerkraut which is sandwiched between delicious rye bread before being fried (grilled) until golden brown. Serve with dill pickles for an authentic New York Deli taste.
Ingredients
- Russian or Thousand Island dressing
- 2 slices rye bread
- 2 slices Swiss cheese
- 2 slices corned beef or salt beef brisket
- 1 tablespoon sauerkraut, drained
- butter
Note
An American classic, this sandwich is packed with Swiss cheese, corned beef and sauerkraut which is sandwiched between delicious rye bread before being fried (grilled) until golden brown. Serve with dill pickles for an authentic New York Deli taste.
Directions
| Step 1 | Spread the dressing over the two slices of rye bread. |
| Step 2 | Place a slice of cheese on one slice of bread. |
| Step 3 | Arrange the corned beef or salt beef on top of the cheese slice. |
| Step 4 | Spoon the drained sauerkraut over the beef. |
| Step 5 | Top with the remaining slice of cheese and then put the remaining slice of bread on top to make a sandwich. |
| Step 6 | Heat a skillet or frying pan over a medium heat. |
| Step 7 | Butter both sides of the outside of the sandwich with butter and then fry/cook the sandwich in the pre-heated skillet/frying pan until golden brown; carefully turn the sandwich over and fry on the other side until that is golden brown. |
| Step 8 | Cut in half and serve straight away with dill pickles and crisps (potato chips) or potato salad. |
