Reuben Sandwich
Difficulty Level: Easy
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Prep Time:5 Minutes
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Cook Time:PT15M10 Minutes
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Yield:2 Sandwiches
Ingredients
- 4 slices rye bread
- 4 teaspoons Dijon mustard, optional
- 4 tablespoons Thousand Island dressing
- 4 slices Swiss cheese
- ½ pound thinly sliced corned beef or pastrami
- 6 ounces sauerkraut, drained well
- 4 tablespoons butter
- 4 slices rye bread
- 17.04g Dijon mustard, optional
- 51.12g Thousand Island dressing
- 4 slices Swiss cheese
- 226.8g thinly sliced corned beef or pastrami
- 170.1g sauerkraut, drained well
- 51.12g butter
This classic favorite is perfect for using up leftover St. Patrick’s Day corned beef but is worth preparing anytime to feed the ultimate sandwich craving!
Preparation
STEP 1
Preheat oven to 400°F.
STEP 2
Spread 1 teaspoon mustard on each slice of bread if using. Spread 1 tablespoon dressing on mustard, then top with one slice of cheese.
STEP 3
Divide corned beef between two slices of bread. Divide sauerkraut and place on meat. Top with other slice of bread.
STEP 4
Spread one tablespoon butter on top of bread and then carefully flip sandwich over onto a sheet pan. Butter top piece of bread and bake for about 10 minutes, or until browned and cheese is melted.