Reuben Sandwich

Name: Reuben Sandwich
Prep time: 15 min
Total time: 15 min
Yield: 1 sandwich
Ingredients: 3 tablespoons Thousand Island Dressing; 2 (1/2-inch-thick) slices rye bread; 1 1/2 ounces sliced Gruyère or Swiss cheese; 1 cup sauerkraut, drained and squeezed of excess moisture; 4 (1/4-inch-thick) slices pastrami or corned beef (about 4 ounces); 1 tablespoon unsalted butter, softened

New Year's Eve St. Patrick's Day Hangover Cure Corned Beef Sauerkraut Pastrami Sub / Sandwich Easy

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1 sandwich Easy

(26) Total: 15 mins Active: 15 mins

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Ingredients (6)

3 tablespoons Thousand Island Dressing
2 (1/2-inch-thick) slices rye bread
1 1/2 ounces sliced Gruyère or Swiss cheese
1 cup sauerkraut, drained and squeezed of excess moisture
4 (1/4-inch-thick) slices pastrami or corned beef (about 4 ounces)
1 tablespoon unsalted butter, softened

Nutritional Information

Calories733
Fat57.73g
Saturated fat22.8g
Trans fat0.47g
Carbs22.32g
Fiber5.31g
Sugar10.92g
Protein31.22g
Cholesterol143.37mg
Sodium2896.18mg
Nutritional Analysis per serving (1 servings) Powered by

Tip

How to Store Corned Beef

It’s important to always check the “sell by” date of uncooked corned beef, as it should remain in its pouch with pickling juices. You will generally be able to store it in your refrigerator for five to seven days.

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Next: How to Freeze Corned Beef

Tip

How to Freeze Corned Beef

Prolonged freezing will certainly affect the taste and texture of corned beef, but it will still be safe to eat for up to one month. First, drain the brine to rid the meat of its excess salt. Salt encourages texture changes and can increase the rotting process. Next, wrap the meat tightly (a vacuum sealer is preferred) with plastic wrap and ensure that the air content is minimal. Wrap the beef with another layer of plastic wrap and place into the freezer.

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Next: How to Thaw Corned Beef

Tip

How to Thaw Corned Beef

There is no need to thaw frozen uncooked corned beef before cooking, as it is typically placed in a slow cooker or a pot of simmering water.

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Next: How to Store Corned Beef

A deli favorite, the best Reuben sandwiches strike a balance with a good helping of corned beef or pastrami, a bit of cheese, heaps of sauerkraut, and gobs of Thousand Island Dressing. You can serve a Reuben cold, but we love it toasted in a pan and served warm so that the cheese is melty and the dressing oozes out as you take a bite.

What to buy: We like the strong, nutty flavor of Gruyère in this sandwich, but a high-quality Swiss cheese is more traditional.

This recipe was featured as part of our Make Your Own Corned Beef project, our Most Delicious Sandwiches recipe slideshow, and our How to Make Oven-Smoked Pastrami project.

by Aida Mollenkamp

Instructions

1Spread 1 tablespoon of the dressing on one piece of bread and top with half of the cheese, half of the sauerkraut, and all of the meat. Spread another tablespoon of the dressing over the meat and top with the remaining sauerkraut and cheese, in that order.
2Spread the remaining tablespoon of dressing on the remaining piece of bread and place it on top of the cheese, dressing side down. Press firmly to close the sandwich, then evenly spread the butter on the outside of the sandwich.
3Heat a heavy-bottomed frying pan over medium heat, place the sandwich in the pan, and press down on the sandwich with a spatula. (Alternatively, you can cook the sandwich in a sandwich press.) Cook until the bread is crisp and golden brown, about 4 minutes. Flip and cook until the second side is golden brown, the cheese is melted, and the sandwich is warmed through, about 4 minutes more.

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