Classic Reuben Sandwich
In this classic sandwich, the Swiss cheese, corned beef, sauerkraut and Thousand Island dressing are in the perfect ratio, making it meat- and sauerkraut-forward with just enough dressing and cheese to moisten each bite — but not so much that you can’t take this sandwich on the go.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Classic Reuben Sandwich
Prep Time10 Minutes
Servings2
0Ingredients
4 teaspoons Unsalted Butter
4 slices Rye or Pumperknickel Bread
6 tablespoons L&B Thousand Island Dressing
6 slices Swiss cheese
6 slices Corned Beef
2/3 cup Sauerkraut, drained
L&B Pickle Spears
L&B Kettle Chips
Directions
- Spread 2 teaspoons unsalted butter on 1 slice of rye or pumperknickel bread. Flip the bread and spread 1 ½ tablespoons L&B Thousand Island Dressing on the other side. Repeat with a second slice of bread.
- On one slice of bread, layer 1 ½ slices Swiss cheese, 3 slices corned beef, ⅓ cup drained sauerkraut, 1 ½ more slices of Swiss cheese and the second slice of bread, dressing side down.
- Heat a medium skillet over medium-low heat. Place the sandwich in the skillet and cook until the bread is golden brown and the cheese is melted, 3 to 4 minutes per side.
- Repeat to make one more sandwich.
- Slice sandwiches in half and serve warm with your L&B pickles and kettle chips.
10 minutes
Prep Time
0 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Hope Creamery Unsalted Butter, 1 Pound
$9.99$9.99/lb
L&B Caraway Rye Artisan Bread, 17 Ounce
$6.99$0.41/oz
L&B Thousand Island Original Dressing, 11 Ounce
$7.99$0.73/oz
Jarlsberg Swiss Cheese Slices, 10 Ounce
$8.99$0.90/oz
L&B Prime Grade Uncured Corned Beef, 1 Pound
Deal
$13.59/lb was $16.99/lb$13.59/lb
Gedney Sauerkraut, 32 Ounce
$4.19$0.13/oz
L&B Kosher Dill Pickle Spears, 24 Ounce
$5.99$0.25/oz
L&B Traditional Kettle Chips, 8 Ounce
$3.99$0.50/oz
Directions
- Spread 2 teaspoons unsalted butter on 1 slice of rye or pumperknickel bread. Flip the bread and spread 1 ½ tablespoons L&B Thousand Island Dressing on the other side. Repeat with a second slice of bread.
- On one slice of bread, layer 1 ½ slices Swiss cheese, 3 slices corned beef, ⅓ cup drained sauerkraut, 1 ½ more slices of Swiss cheese and the second slice of bread, dressing side down.
- Heat a medium skillet over medium-low heat. Place the sandwich in the skillet and cook until the bread is golden brown and the cheese is melted, 3 to 4 minutes per side.
- Repeat to make one more sandwich.
- Slice sandwiches in half and serve warm with your L&B pickles and kettle chips.