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Reuben Sandwich

If you’ve read the last couple of recipe I’ve put up for Russian Dressing, and Sauerkraut, you’ll have noticed they’re components that make up a Reuben Sandwich, which has all been leading up to this recipe right here. This is recipe that has been a month in the making as I’ve been waiting for the Sauerkraut to ferment. But it’s well worth the wait because the Reuben is an amazing Sandwich!

If you walk into almost any food establishment in the USA, you’ll be able to get hold of some variation of the Reuben Sandwich, but it’s most well known in New York. It’s traditionally served hot and is composed of Salt Beef (or Corned Beef in the USA), Sauerkraut, Swiss Cheese, Russian Dressing between slices of Rye Bread. If you’ve never had one, then you are really missing out. While the components separately might seem they wouldn’t work, when you put them all together it makes for one amazing sandwich which is full of flavours which has the richness of the melt cheese, the sourness of the Sauerkraut, and powerful flavours of the salt beef and rye bread. It’s not hard to see why it’s so beloved in the USA.

As with any recipe, I try to make as many of the components as I could myself, but on this occasion I did use Salt Beef that I bought in the supermarket and it worked perfectly well! I am, however, in the process of making my own Salt Beef which will take a couple of weeks, but when that is ready I will also link to the recipe here.

Reuben Sandwich

Print Recipe
Serves: 1 Cooking Time: 6 minutes




Cut your two slices of rye bread - you don't want it sliced too thick as you'll want to be able to heat the sandwich through.


Spread butter on one slice of rye, and russian dressing on the other slice.


Place the sauerkraut evenly over the top of the russian dressing.


Layer the salt beef on top of the sauerkraut.


Place the swiss cheese onto of the salt beef, and close the sandwich with the buttered slice of Rye.


Butter the outside of one of the slices of rye, and place it butter-side down into a frying pan on a medium-high heat.


Cook in the pan for 2-3 minutes, butter the other slice of rye, and turn over and cook for another 2-3 minutes.


Your Reuben will be ready when the bread is nice and brown and crispy, the cheese is melted and the beef is heated through.


Serve with potato chips (crisps) and pickled gherkins for that authentic USA experience!

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