Reuben Sandwich layered with corned beef, sauerkraut, Swiss cheese and Russian dressing all on marbled sourdough rye bread
I made a recipe for Marbled Sourdough Rye Bread just so I could enjoy this Reuben Sandwich. I find it absolutely necessary to have marbled rye bread instead of just plain rye bread. It really makes the sandwich, both visually and because it’s so good!
Ingredients in the Reuben Sandwich
- Marbled Sourdough Rye Bread – If you can’t find at your local grocery or want to make your own, click the link for the recipe.
- Corned Beef – Leftover corned beef. Click the link for my recipe.
- Sauerkraut – Homemade is best, refrigerated is second best and canned is well..doable.
- Swiss Cheese – Sliced Swiss cheese.
- Russian Dressing – Classic, tangy, zesty sauce with ketchup, mayo, shallot, sweet pickle, yellow mustard, dill, salt and pepper.
- Butter & Oil – Butter and olive oil for pan frying sandwich.
Related Recipes
Everything you need to complete your Reuben Sandwich plus dessert! Marbled Sourdough Rye Bread is the best of both dark and light rye bread with sourdough layered and rolled together. Ditch the boiled corned beef for the most flavorful Oven Roasted Corned Beef with Cabbage & Bacon. Irish Cream Pie starts with chocolate animal cookies, Irish cream chocolate pudding and whipped cream topping.
Reuben Sandwich
Ingredients
Method
- Directions for one sandwich: Spread about 1 Tbsp. of Russian dressing on one side of each slice of bread. Layer 3 slices of Swiss cheese, 3 slices of corner beef and about 1/2 cup sauerkraut on one slice. Place second slice on top. Repeat with second sandwich.
- Heat a large pan to medium heat. Add olive oil and half of the butter. When melted, add both sandwiches to the pan. Cover and cook for 1-2 minutes or until bottom is nicely browned. Flip sandwiches over, add remaining butter, cover and cook an additional 1-2 minutes or until this side is nicely browned.
- Remove from pan and serve with a dill pickle and French fries.
