Traditional Reuben Sandwich Recipe
Slow-roasted, hand-pulled corned beef, Swiss cheese, locally-made sauerkraut & thousand island dressing on grilled pumpernickel.
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Ingredients
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Sandwich Components
Method
Preparation of Ingredients
- 1
Prepare the Corned Beef
If the corned beef is not pre-cooked, slow roast it in a covered oven-safe dish at 300°F (150°C) for about 3 hours, or until tender. Let it cool slightly and hand-pull the beef into slices.
- 2
Prepare the Sauerkraut
Drain the sauerkraut and squeeze out any excess liquid to prevent the sandwich from becoming soggy.
Assembling the Sandwich
- 3
Layer the Ingredients
On two slices of pumpernickel bread, layer the pulled corned beef evenly, followed by a slice of Swiss cheese. On the other two slices of bread, spread 2 tablespoons of Thousand Island dressing each.
- 4
Add Sauerkraut
On top of the Swiss cheese, add 1/2 cup of sauerkraut, dividing it evenly between the two sandwiches.
- 5
Top the Sandwiches
Place the dressing-covered slices on top of the sauerkraut to complete the sandwiches.
Grilling the Sandwich
- 6
Butter the Bread
Spread 1 tablespoon of butter on the outside of each sandwich.
- 7
Serving
- 8
Slice and Serve
Once grilled, remove the sandwiches from the skillet. Cut them in half and serve immediately with extra Thousand Island dressing on the side.
