The Real Reuben

The Real Reuben

ALDO1938 0

"Dark pumpernickel rye, heaped corned beef, drained sauerkraut and imported Swiss cheese make this sandwich something special."


8 m servings 874 cals
Serving size has been adjusted!

Original recipe yields 1 servings



  • Calories:
  • 874 kcal
  • 44%
  • Fat:
  • 58.7 g
  • 90%
  • Carbs:
  • 52.8g
  • 17%
  • Protein:
  • 36 g
  • 72%
  • Cholesterol:
  • 152 mg
  • 51%
  • Sodium:
  • 2716 mg
  • 109%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
  2. Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.
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  1. 81 Ratings


I am laughing reading these reviews, watching the pains everyone's taking to assemble it right! Hehe. Anyway, my "build" idea is this (seems complicated, but it's not). Heat the empty tray un...

Great sandwich - definitely the "Real" deal! This is a classic and I guess that's why it's one of my favorites. This was so good and so easy to make. If you use good quality ingredients you'll e...

Oh my gosh, this is soooo good! One of my absolute favorite sandwiches! That being said, here is my method for making "grilled" sandwiches- toast the bread in the toaster, assemble the sandwich,...

This was a great recipe. I followed chefsingledad's suggestion on how to assemble it. Only disappointing thing was the kraut and meat was cool, while the bread and cheese were hot from broilin...

My hubby and I just got back from a trip to Nashville where he swore he had the best Reuben sandwich at a place called the Palms....until now! I put this together following the advice of other r...

You are really missing out on a great recipe if you don't try Pam Anderson's Classic Reuben Sandwich. You really need to use a skillet to get everything heated just right. The ingredients are ...

Sensational! I used lighter colored Rye bread due to preference. I buttered the top of the bread (so the bread doesn't fall apart) and broiled them until lightly crispy and then assembled the ...

Great recipe! The dark rye is oh-so-essential, but it's tough to gauge the degree of browning. Keep an eye on this fellow in the pan ;-)

This indeed is the real thing! I too spread a little butter on each slice (so that the bread would be "toasted") and used a larger baking sheet that could hold 6 ruebens and flipped after 2 minu...