Traditional Reuben Sandwich Recipe

Time30m

Serves2

SLOW-ROASTED, HAND-PULLED CORNED BEEF, SWISS CHEESE, LOCALLY-MADE SAUERKRAUT & THOUSAND ISLAND DRESSING ON GRILLED PUMPERNICKEL.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare Ingredients
Gather all ingredients: corned beef, Swiss cheese, sauerkraut, Thousand Island dressing, pumpernickel bread, and butter.
2
Heat the Corned Beef
If the corned beef is not already warm, gently heat it in a skillet over medium heat until warmed through, about 5 minutes.

3
Spread Butter
Spread 1 tablespoon of butter on one side of each slice of pumpernickel bread.
4
Layer Ingredients
On the unbuttered side of two slices of bread, layer half of the Swiss cheese, followed by the heated corned beef, sauerkraut, Thousand Island dressing, and the remaining Swiss cheese. Top each with the other two slices of bread, buttered side up.

5
Grill the Sandwich
Heat a skillet or griddle over medium heat. Place the sandwiches in the skillet and grill until the bread is golden brown and crispy, about 4-5 minutes.
6
Flip Sandwich
Carefully flip the sandwiches and continue grilling until the other side is golden brown and the cheese has melted, about another 4-5 minutes.

7
Slice and Serve
Remove the sandwiches from the skillet, slice in half, and serve immediately with additional Thousand Island dressing if desired.