Reuben Sandwich

Often linked to early twentieth-century delis in Omaha or New York, the Reuben stacks corned beef, tangy sauerkraut, and Swiss on buttered rye. Griddled until the cheese melts, it is a hearty Midwest lunch classic.

Serves 2 · 10 min prep · 10 min cook

Estimate for one serving

• 540 cal
• 12g protein
• 30g carbs
• 8g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 4 slices rye breadBakery
• 1/2 lb corned beef, slicedDeli
• 1 cup sauerkraut, drainedProduce
• 4 slices Swiss cheeseDairy
• 1/4 cup Russian or Thousand Island dressingPantry
• 2 tbsp butterDairy

Instructions

1. 1Butter bread outsides.
2. 2Stack dressing, corned beef, kraut, Swiss.
3. 3Griddle until bread is toasted and cheese melts.
4. 4Slice diagonally—deli perfection.