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Home » 30 Minutes or Less » Classic Reuben Sandwich

Classic Reuben Sandwich

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
March 9, 2017
5 from 2 votes


Last Updated June 13, 2020 | 0 Comments

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Learn how to make a Classic Reuben Sandwich with this easy follow recipe!

A close up of a Reuben sandwich on a plate

I am totally having one of those days, you guys. My feet feel like they are stuck to the floor, unable to move. So I stand there and just watch as time carelessly floats by. Ugh, time.

These days are the worst. I have so much to do, so much to do, and my feet are stuck, my hands are tied, my brain is mush.

So, what would any logical, well-thinking food blogger do? Go antique shopping. Yes, you guys, that’s what I did. My camera battery died and my sinuses are so clogged my head feels like it could pop at any second, so, I went antique shopping.

It was either that or cuddle up with a box of cookies and The Bachelor. I decided photo props were a much much better idea. Except that I walked out empty handed. Apparently I was not in a spending mood because everything was too rich for my frugal blood. And $22 for an old used pot? I just couldn’t (even though it was exactly what I was looking for).

So what does any logical food blogger do next? Well, I pick up my kid and we go to Home Depot to pick out paint and stains for the 7 double sided wood boards we’ve built the past two weeks. Did I need more pain and stain? No. But apparently I was on a mission today to buy something. Six colors and two stains later, success!

All of my #firstworldproblems aside, I made you guys a sandwich 🙂 There is nothing new or fancy here, just a classic, delicious Reuben on rye. With simple ingredients, it’s all about the execution.

open face Classic Reuben Sandwich

 

close up of Classic Reuben Sandwich

 

overhead image of sliced Classic Reuben Sandwich

 

cloe of of half Classic Reuben Sandwich

Classic Reuben Sandwich

Classic Reuben Sandwich

5 from 2 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Learn how to make a Classic Reuben Sandwich with this easy follow recipe!
Print Recipe Pin Recipe Rate Recipe Save Recipe Saved!
Prep Time 5 mins
Cook Time 7 mins
Total Time 12 mins
Course Sandwich
Cuisine American
Servings 1 sandwhich
Calories 913 kcal

Ingredients
 
 

  • 2 slices dark Rye bread
  • 8 oz thin slices corned beef - approximately 4 thin slices
  • ¾ cup Sauerkraut - drained
  • 1.5 slices swiss cheese
  • 2 tablespoon Thousand Island dressing
  • Butter - for frying
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Instructions
 

  • Heat a large cast iron skillet over medium heat. When the skillet is warm, add at least 1 tablespoon of butter to the skillet and add two slices of bread to the skillet. To one slice of bread add the sliced Swiss cheese.
  • Meanwhile, heat a second skillet and add 1 tablespoon of butter. Swirl the butter around and add the corned beef to the skillet. Heat both sides of the corned beef slices until heated through. Push to the side and add the sauerkraut to the pan. Form the Sauerkraut into a lump, flipping once to heat the other side.
  • Working quickly, transfer the corned beef to the toasting piece of bread without cheese. After flipping, gently place the sauerkraut lump on top of the corned beef and top with a generous heap of Thousand Island dressing. Top with the other slice of rye, cheese side down.
  • Cut in half and serve immediately.

Nutritional Information

Calories: 913kcal | Carbohydrates: 42g | Protein: 51g | Fat: 58g | Saturated Fat: 20g | Cholesterol: 169mg | Sodium: 4206mg | Potassium: 960mg | Fiber: 7g | Sugar: 9g | Vitamin A: 415IU | Vitamin C: 76.9mg | Calcium: 427mg | Iron: 7.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Reuben Sandwich
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

741 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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