Reuben Sandwich

Corned Beef, Sauerkraut and Swiss with Russian Dressing on Marble Rye


  • Corned beef – thinly sliced across the grain
  • 2 slices marble rye bread
  • Sauerkraut
  • Home-made russian dressing – get the recipe HERE
  • 2 slices swiss cheese
  • Salted butter – room temp
  • Dill Pickle spear and potato chips


  1. Warm the sauerkraut in small pot and warm the corned beef
  2. Pre-heat a non-stick skillet on medium low heat
  3. Butter one side of each bread slice and when the skillet is hot place one slice of bread butter side down
  4. Stack 1 slice of swiss, corned beef, sauerkraut and another slice of swiss in that order and top with the remaining bread slice, butter side up
  5. When theĀ  bottom slice is hot and toasted, turn over the sandwich to toast the remaining bread slice and finish melting the cheese
  6. Plate, open the sandwich and spoon on as much dressing as you like
  7. Cut in half and serve with pickle and potato chips, don’t forget the napkins!