Reuben Sandwiches Recipe
Reuben Sandwiches Recipe photo by Taste of Home

Reuben Sandwiches Recipe

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Reuben sandwiches are shared by Kathy Jo Scott of Hemingford, Nebraska. "My mouth waters just thinking of these sandwiches," confesses Kathy Jo. "I adapted the recipe from one my mother found several years ago."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 12 ounces thinly sliced corned beef
  • 8 slices light or dark rye bread
  • 1 can (8 ounces) sauerkraut, rinsed and well drained
  • 1/2 cup Thousand Island dressing
  • 4 slices Swiss cheese
  • Butter

Nutritional Facts

1 each: 547 calories, 31g fat (13g saturated fat), 106mg cholesterol, 2346mg sodium, 39g carbohydrate (10g sugars, 5g fiber), 28g protein


  1. Arrange corned beef on four slices of bread. Layer each with a quarter of the sauerkraut, 2 tablespoons of dressing and a slice of cheese. Top with remaining bread slices. Butter outsides of sandwiches.
  2. In a small skillet over medium heat, toast sandwiches until bread is lightly browned on both sides and cheese is melted. Yield: 4 servings.
Originally published as Reuben Sandwiches in Taste of Home October/November 1993, p13

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Reviewed Mar. 16, 2015

"This is a classic! The only way to improve upon this recipe is by using leftover cornbeef."

Reviewed Jul. 25, 2014

"This is and always be one of my favorite sandwiches. They are really yum."

Reviewed Jan. 31, 2014

"These were really good. I love Reuben sandwiches. I had to use a gluten free bread instead of rye but it still turned out very tasty. It was a very simple meal and I will definitely be making these again."

Reviewed Mar. 6, 2013

"I might regret saving this recipe...Reuben sandwiches were something I ordered when we went out...because I never made them at home! These are super simple and oh so very delicious!!! I will absolutely make these again...and again!"

Reviewed May. 22, 2012

"SOOOOOO good!"

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