Homemade classic reuben sandwich is an absolute favorite sandwich. Hands down, this is the best was to use corned beef for sandwiches.
Layers of melted Swiss cheese, flavored corned beef and salty tangy sauerkraut all sandwiched in between golden buttery Rey bread slices. How good does this sound?
Honestly, I think hubby and I would be the happiest couple of all the happies out there if I made these everyday for the rest of our married life.
Molten Swiss cheese will absolutely spill out the sides of your sandwich, as will drips of homemade sauce and add to that the salty zesty factor that comes along with the sauerkraut. You’ll get a voice in your head that will say ” this is my moment.. a real yum moment.”
Many people use Thousand Island dressing for this recipe, I’ve used the big mac sauce that I’ve made earlier. This has been my go to sauce recipe for any sandwich lately, the point is all the ingredients are there in the fridge.
I Just pull them out and make a batch, easier and quicker than going to the store to buy a whole bottle of whatever sauce I need. Now let’s dive in
Now, another point to consider. Most people make their reuben sandwihces by buttering the bread first. Personally. I’ve found that this way it takes more butter and makes more mess. If this is your think then for sure go ahead.
Here is what I’ve done. spread sauce over one slice of bread, top that with a slice of cheese. Then another two slices of corned beef, sauerkraut, cheese and finally another bread slice. Repeat the process to make 4 of these sandwiches.
In your skillet over medium heat, I melted a tablespoon of butter then placed the sandwiches. When they are golden and crunchy, I flipped them over to the other side. If I feel it needs more butter then add another tablespoon.
Repeat to finish the 4 sandwiches. And that’s it, easy and quick dinner/lunch idea.
Wait till you get a bite of this, sooo addicting and sooo delicious 😋. I loved mine super crunchy took me about 4-5 minutes each side. For the no-crunch kids I have, just 1-2 minutes was enough.
I hope you’ll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
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- 3 Tablespoons unsalted butter.
- 8 slices of rye bread.
- 8 slices Swiss cheese.
- 1/2 cup Big Mac sauce or thousand island dressing.
- 8 slices 12-16 oz sliced corned beef.
- 1 cup sauerkraut squeezed dry and warmed in the microwave.
Spread 4 slices of bread each with almost 2 Tablespoons of sauce and add 1 slice of cheese on top.
Add two slices of corned beef then top that with another slice of cheese.
Place another slice of bread on top to make a total of 4 sandwiches.
Place a cast iron skillet over medium heat and melt 1 Tablespoon of butter, swirl to coat.
Cook two sandwiches until golden brown and crisp.
Flip the sandwiches and cook on the other side, add more butter if needed.
Repeat with the other two sandwiches and cook on both sides until cheese melts and bread is crisp and golden
Serve with additional dressing and pickles.
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