Entree: United States – New York City – Reuben Sandwich (Toasted rye sandwich filled with corned beef, Swiss cheese, sauerkraut, and a creamy Russian-style dressing)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 slices rye bread (approx. 12 oz (340 g))
- 1 lb (454 g) corned beef, thinly sliced, usable weight
- 8 slices Swiss cheese (approx. 8 oz (225 g))
- 1 cup (250 g) sauerkraut, well drained
- 4 tbsp (60 g) unsalted butter, softened
- 1/2 tsp (1 g) caraway seeds (optional)
- 1/2 cup (120 ml) store-bought Russian or Thousand Island dressing OR for homemade dressing:
- 1/4 cup (60 g) mayonnaise
- 2 tbsp (30 ml) ketchup
- 1 tbsp (15 ml) prepared horseradish or finely grated fresh horseradish
- 1 tsp (5 ml) Worcestershire sauce
- Salt and freshly ground black pepper to taste

Show original ingredient measurements

- 8 slices rye bread (approx. 12 oz / 340 g)
- 1 lb (454 g) corned beef, thinly sliced, usable weight
- 8 slices Swiss cheese (approx. 8 oz / 225 g)
- 1 cup (250 g) sauerkraut, well drained
- 4 tbsp (60 g) unsalted butter, softened
- 1/2 tsp (1 g) caraway seeds (optional)
- 1/2 cup (120 ml) store-bought Russian or Thousand Island dressing OR for homemade dressing:
- 1/4 cup (60 g) mayonnaise
- 2 tbsp (30 ml) ketchup
- 1 tbsp (15 ml) prepared horseradish or finely grated fresh horseradish
- 1 tsp (5 ml) Worcestershire sauce
- Salt and freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. If making dressing, whisk mayonnaise, ketchup, horseradish, Worcestershire sauce, and a pinch of salt and pepper in a small bowl; set aside. Drain sauerkraut in a fine sieve and press to remove excess liquid; if using caraway seeds, stir them into the sauerkraut.
2. Butter one side of each slice of rye bread. On the unbuttered side of four slices, spread about 1 tbsp (15 ml) dressing each. Layer corned beef (approx. 1/4 lb (113 g) per sandwich), then 2 slices Swiss cheese, then about 1/4 cup (62 g) sauerkraut. Top each with remaining bread slice, buttered side out.
3. Heat a large skillet or griddle over medium heat until hot. Place sandwiches in skillet and cook 3–5 minutes per side, pressing gently with a spatula or a heavy pan, until bread is deep golden brown and cheese is melted. Reduce heat slightly if bread browns too quickly.
4. Transfer sandwiches to a cutting board, let rest 1 minute, then cut each sandwich in half and serve immediately with extra dressing on the side if desired.

1. If making dressing, whisk mayonnaise, ketchup, horseradish, Worcestershire sauce, and a pinch of salt and pepper in a small bowl; set aside. Drain sauerkraut in a fine sieve and press to remove excess liquid; if using caraway seeds, stir them into the sauerkraut.
2. Butter one side of each slice of rye bread. On the unbuttered side of four slices, spread about 1 tbsp (15 ml) dressing each. Layer corned beef (approx. 1/4 lb / 113 g per sandwich), then 2 slices Swiss cheese, then about 1/4 cup (62 g) sauerkraut. Top each with remaining bread slice, buttered side out.
3. Heat a large skillet or griddle over medium heat until hot. Place sandwiches in skillet and cook 3–5 minutes per side, pressing gently with a spatula or a heavy pan, until bread is deep golden brown and cheese is melted. Reduce heat slightly if bread browns too quickly.
4. Transfer sandwiches to a cutting board, let rest 1 minute, then cut each sandwich in half and serve immediately with extra dressing on the side if desired.