Reuben Sandwiches
4 servings10 min prep10 min cookEasy
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The Tale of Reuben Sandwiches
Story updated
The Reuben sandwich's origin is disputed between Omaha, Nebraska and New York City, with competing claims from the early 20th century; the Omaha story credits grocer Reuben Kulakofsky, while a New York account credits deli owner Arnold Reuben.
Ingredients
Scale:· 4 servings
- 12 oz thinly sliced cooked corned beef
- 8 slices rye bread
- 1/2 cup Thousand Island dressing
- 1 cup sauerkraut, drained well
- 8 slices Swiss cheese
- 3 tbsp butter, softened
Instructions
- 1Spread Thousand Island dressing on one side of each slice of rye bread.
- 2Layer 4 slices with a slice of Swiss cheese, a portion of corned beef, a layer of sauerkraut, and another slice of Swiss cheese.
- 3Top with the remaining bread slices, dressing-side down.
- 4Butter the outside of each sandwich generously.
- 5Heat a large skillet or griddle over medium heat and cook the sandwiches for 3-4 minutes per side, pressing gently, until golden brown and the cheese has melted.
- 6Slice in half and serve warm.
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