For today’s new recipe, we thought it would be a great time to share our favorite method of making the BEST Reuben sandwich!
Many of you might have some left over corned beef in your refrigerator or freezer. And besides making Corned Beef and Hash, it is hard to come up with some ideas on how to use the leftovers.
Although, you can never beat a good Reuben sandwich!
However, there are some secrets to making it the BEST Reuben that you have ever had.
Yes, you could throw some corned beef on some rye bread with cheese and Thousand Island dressing and make it a meal.
However, if you are going to make one, why not make it the best ever?
How to Make The BEST Reuben Sandwich
The first decision that you have to make is what type of rye bread that you should use. Yes, there are actually several different types of rye bread to choose from.
We prefer to use a marbled rye bread. Not only does it look impressive, it also has the best flavor and texture for making a Reuben sandwich.
Then of course, use leftover corned beef whenever possible. If you absolutely craving a Rueben and don’t have any leftovers, deli cut corned beef will work. However, you really gain a lot of flavor from your leftover Corned Beef and Cabbage meal.
Although the other 3 ingredients are pretty standard, it is important to layer and grill your Reuben sandwich in a certain way to make it the BEST EVER!
You are actually going to use two skillets for this Reuben recipe. It may seem like a little extra work, however the end result is well worth it!
First, butter two pieces of the marbled rye bread with butter. Then, on the other side, spread the Thousand Island Dressing.
Add the two pieces of prepared bread to a hot skillet, butter side down. Next, place a piece of Swiss cheese on top of the Thousand Island dressing.
In the other skillet add the sliced corned beef and drained sauerkraut to heat through. Once it is nice and hot add the slices of beef and sauerkraut evenly on top of the bread in the other skillet.
Next, add another slice of Swiss cheese on top. Butter the remaining two slices of rye bread and spread the dressing on the other side.
Place the bread on top of the Reuben sandwich, butter side up and flip. Continue to grill until the cheese begins to melt and the bread begins to turn golden brown.
Mary and Jim
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- 4 slices marble rye bread
- 4 teaspoons butter
- 4 slices Swiss cheese
- 8 slices thin corned beef
- 1/2 cup sauerkraut
- 2 tablespoons Thousand island dressing
- Heat 2 large skillets over medium heat.
- Butter 2 pieces of marble rye bread on one side. Spread thousand island dressing evenly on the other side and top with a piece of Swiss Cheese
- Place 2 pieces of the prepared buttered bread (with the dressing and cheese facing upward) into one skillet and begin to brown
- In the other skillet, heat the corned beef in one half of the skillet and the drained sauerkraut on the other side.
- Once the corned beef and sauerkraut are heated through, top each piece of the toasted rye bread with half of the sauerkraut mixture and 4 slices of corned beef.
- Place the remaining 2 slices of cheese on top. Add the Thousand Island dressing to one side of the remaining bread slices and butter the other side. Place the bread on top with the butter side facing upward and flip the sandwiches.
- Grill until nice and golden brown.
- Serve immediately
Recipe courtesy of Old World Garden Farms
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g