Reuben sandwiches have been around since the early 1900s, and they won’t be going away anytime soon. These decadent sandwiches are popular menu items in many American delis and restaurants, but there’s no need to go out every time you want a Reuben. With a couple of basic ingredients, you can have a homemade Reuben sandwich after just a few minutes in the kitchen.
Things You'll Need
Preheat your oven to 325 degrees Fahrenheit if you would like to bake your Reuben sandwich to melt the cheese. If you do not want a baked Reuben, skip this step.
Toast 2 slices of dark rye bread; the rye is done toasting when it becomes aromatic and slightly crisp on both sides.
Top each slice of bread with a layer of Thousand Island dressing. Alternately, make Russian dressing from a 1-to-1 blend of mayonnaise and ketchup to top the bread with.
Lay a couple of slices of corned beef on 1 slice of the bread. Top the corned beef with a slice or 2 of Swiss cheese and then top the cheese with a few more slices of corned beef.
Top the corned beef with a couple of spoonfuls of drained sauerkraut; draining the kraut prevents the bread from becoming soggy.
Place the other slice of the bread on top of the sauerkraut to complete the Reuben sandwich.
Transfer the Reuben to a baking pan and bake it until the Swiss cheese melts, which should take around 10 minutes. If you do not want a baked Reuben, skip this step.
Place the Reuben on a plate, cut it in half with a knife and serve it immediately.
References and ResourcesWho Put the Devil in Deviled Eggs?; Ann Treistman
Modern Garde Manger; Robert Garlough and Angus Campbell