Reuben Sandwich
2 servings10 min prep10 min cookEasy
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The Tale of Reuben Sandwich
Story updated
The Reuben sandwich's origin is disputed between two stories: one crediting Nebraska grocer Reuben Kulakofsky in 1920s Omaha, the other crediting New York deli owner Arnold Reuben. Either way, the corned beef, sauerkraut, Swiss, and Russian dressing combination became an American deli icon.
Ingredients
Scale:· 2 servings
- 4 slices rye bread
- 1/2 lb thinly sliced corned beef
- 1 cup sauerkraut, drained
- 4 slices Swiss cheese
- 1/4 cup Thousand Island dressing
- 2 tbsp butter, softened
Instructions
- 1Spread Thousand Island dressing on one side of each slice of rye bread.
- 2Layer corned beef, sauerkraut, and Swiss cheese between two slices of bread, dressing-side in.
- 3Butter the outside of the sandwiches on both sides.
- 4Cook in a skillet over medium-low heat for 3 to 4 minutes per side, pressing lightly, until the bread is golden brown and the cheese is melted.
- 5Remove from the heat, slice in half, and serve warm.
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