Corned beef and sauerkraut Reuben
Buttered rye bread is toasted around cooked sliced corned beef, sauerkraut, melting Swiss cheese and Thousand Island dressing.
Active time25 min
Cooking15 min
Total25 min
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Ingredients
- 160 g well-drained plain sauerkraut
- 50 g unsalted butter
- 160 g sliced melting Swiss cheese
- 340 g cooked sliced deli corned beef
- 120 g store-bought Thousand Island dressing
- 320 g sliced rye bread
Preparation
Squeeze the sauerkraut in a sieve to remove excess liquid. Pair the bread into similarly sized slices. Set out the already cooked corned beef, cheese and dressing. Let the butter soften enough to spread.
160 g well-drained plain sauerkraut50 g unsalted butter160 g sliced melting Swiss cheese340 g cooked sliced deli corned beef120 g store-bought Thousand Island dressing320 g sliced rye bread- sieve
- spoon
- plates
Spread the butter on the outside of each slice. Divide all the dressing, sauerkraut, meat and cheese among the inside faces. Close with the buttered sides facing out. Adapt the size of the sandwiches to the bread.
- spreading knife
- board
Heat a large skillet over medium heat. Toast the sandwiches without crowding for about 3 min on the first side and 3 min on the other, until golden with melted cheese. If necessary, cover for the last 2 min without raising the heat. Cook in batches without crowding the sandwiches. Cut the sandwiches and serve immediately.
- large skillet
- lid
- spatula
- knife
- board
Allergens
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration