Reuben Sandwich
15m prep 10m cook 25m ready
4 sandwiches While this sandwich conjures images of New York delis, it was actually invented by the son of a hotelier in Omaha, Nebraska. For a Rachel, substitute turkey for the corned beef. For a Tempeh Reuben, cut 1 pound steamed tempeh into ½-inch-thick strips. Brown in a skillet over medium heat in 2 tablespoons butter or vegetable oil. Proceed as directed, substituting the browned tempeh for the corned beef or pastrami.
Ingredients
- 8 slices rye bread, toasted
- 1 Russian Dressing (opens in new tab)
- About 1 ¼ pounds sliced corned beef or pastrami
- About 1 ½ cups well-drained sauerkraut
- 4 slices Swiss cheese
- Softened butter
- Dill or half-sour pickles
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 8 slices rye bread, toasted
- 1 Russian Dressing
- About 1 ¼ pounds sliced corned beef or pastrami
- About 1 ½ cups well-drained sauerkraut
- 4 slices Swiss cheese
- Softened butter
- Dill or half-sour pickles
Let's Cook
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Step 1.
Lay out on a work surface: 8 slices rye bread, toasted
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Step 2.
Spread thinly with: Russian Dressing
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Step 3.
Divide among 4 slices: About 1 ¼ pounds sliced corned beef or pastrami; About 1 ½ cups well-drained sauerkraut; 4 slices Swiss cheese
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Step 4.
Cover with the remaining slices of bread. Spread both sides of each sandwich with: Softened butter
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Step 5.
Cook the sandwiches slowly over medium-low heat in a skillet or on a griddle until golden brown on one side, pressing down gently with a spatula. Turn and brown the second side. Serve at once with: Dill or half-sour pickles
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