New York Style Reuben Sandwich (20 Minutes)

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The classic Reuben sandwich is a beloved New York-style deli creation that combines layers of flavorful ingredients between slices of toasted rye bread. Packed with corned beef, Swiss cheese, sauerkraut, and Russian dressing, this sandwich offers a delightful combination of savory, tangy, and creamy flavors. The corned beef provides a rich and tender texture, while the melted Swiss cheese adds a gooey and melty element. The sauerkraut adds a tangy and slightly sour note, perfectly balanced by the creamy Russian dressing. Delish.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 8 slices rye bread
  • 1 pound thinly sliced corned beef
  • 8 slices Swiss cheese
  • 1 cup sauerkraut, drained
  • 1/2 cup Russian dressing
  • Butter, for spreading

Instructions

  1. Preheat a griddle or a large skillet over medium heat.
  2. Lay out the slices of rye bread. Spread Russian dressing on one side of each slice.
  3. On half of the bread slices, layer the corned beef, Swiss cheese, and sauerkraut.
  4. Top the sandwich fillings with the remaining slices of bread, dressing-side down.
  5. Butter the outer sides of the bread slices.
  6. Place the sandwiches on the preheated griddle or skillet and cook for about 3-4 minutes on each side until the bread is toasted and the cheese is melted.
  7. Remove from heat and let the sandwiches cool for a minute before slicing them in half.
  8. Serve the New York-style Reuben sandwiches warm and enjoy!

Notes

Use good-quality rye bread with dense texture for an authentic Reuben sandwich experience. Make sure to drain the sauerkraut well to remove excess liquid, as a soggy sandwich can detract from the overall enjoyment. Russian dressing is the traditional choice for a Reuben sandwich, but you can also experiment with other condiments like Thousand Island dressing or mustard-based sauces. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 606
  • Sugar: 6g
  • Sodium: 1484mg
  • Fat: 35g
  • Carbohydrates: 39g
  • Fiber: 4g
  • Protein: 33g
  • Cholesterol: 115mg

Pair this with...

Oven Baked Potato Chips

Begin by preheating your oven to 375°F (190°C). Take 2 to 3 large potatoes and slice them as thinly as you can, preferably using a mandolin slicer. This will ensure even cooking. Rinse the slices in cold water and pat them dry thoroughly with paper towels to remove any excess starch. Lay them out on a baking sheet lined with parchment paper. Be sure they aren't overlapping. Lightly brush each slice with olive oil. Sprinkle some finely chopped rosemary over the top if desired - the fresher, the better. Season with sea salt according to your preference. Pop them in the oven for about 10-15 minutes or until they're crispy and golden. Keep an eye on them, especially towards the end, to ensure they don't burn. Once out, let them cool slightly to further crisp up.

Chunky Potato Salad

Start with some good-quality, sturdy potatoes like Yukon Gold or red potatoes. Boil them until they're fork-tender but still hold their shape. Once cooled, cut them into generous chunks. Mix in some finely chopped celery and red onion, adding both crunch and a touch of zesty flavor. For the dressing, combine mayonnaise, a dash of mustard, and a sprinkle of salt and pepper, creating a creamy blend that brings everything together. Once the potatoes are coated in this rich dressing, transfer the salad to a serving dish. For the finishing touch, give it a generous sprinkle of paprika on top. Not only does it add a subtle smokiness, but it also gives the salad a vibrant pop of color.

Beet and Carrot Slaw

Start by peeling and grating fresh beets and carrots. For the red cabbage, finely slice it to get those lovely thin shreds. In a large mixing bowl, combine your beets, carrots, and red cabbage. Now, let's whip up a simple dressing. In a small bowl, whisk together some olive oil, apple cider vinegar, a touch of honey or maple syrup for sweetness, and a dash of salt and pepper. Pour this dressing over the veggies, and toss everything well to coat. If you like a bit of an aromatic touch, add a sprinkle of chopped fresh dill or parsley. Let the slaw sit for at least 30 minutes to meld the flavors together.

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