Reuben Sandwich
A classic Reuben sandwich layers corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing between toasted pumpernickel rye bread, then grilled until the cheese melts and the bread turns golden and crispy.
A classic Reuben sandwich layers corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing between toasted pumpernickel rye bread, then grilled until the cheese melts and the bread turns golden and crispy.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Spread Thousand Island dressing on one slice of pumpernickel rye bread.
Layer with one slice of Swiss cheese.
Add a layer of sliced corned beef.
Squeeze the excess liquid from the sauerkraut and place it on top of the corned beef.
Top the sauerkraut with a second slice of Swiss cheese.
Spread more Thousand Island dressing on the second slice of bread and place it on top to close the sandwich.
Heat a pan over medium heat and melt the butter.
Place the sandwich in the hot pan and grill for 3-4 minutes on each side, until the bread is toasted and the cheese is melted.
Remove the sandwich from the pan, slice in half, and serve immediately.
Best served fresh; leftovers can be wrapped and refrigerated for up to 1 day, then reheated in a skillet over medium heat.
Yes. Regular rye or marble rye works well; pumpernickel adds deeper flavor and color but isn't essential.
Drain the sauerkraut thoroughly before assembling, and pat it dry with paper towels if needed.
Substitute the corned beef with tempeh bacon, seitan, or additional sautéed mushrooms for a plant-based version.
Medium heat is ideal—hot enough to toast the bread and melt the cheese without burning the exterior before the inside warms through.
Assemble just before grilling to prevent the bread from absorbing moisture and becoming soggy.
