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Reuben Sandwich I

Reuben Sandwich I

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Beverly Burton

Beverly Burton

I make this Reuben for my husband...hope you will enjoy it. Serve with coleslaw or potato salad.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 793 kcal
  • 40%
  • Fat:
  • 51.7 g
  • 80%
  • Carbs:
  • 50.2g
  • 16%
  • Protein:
  • 34.2 g
  • 68%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 2447 mg
  • 98%

Based on a 2,000 calorie diet

Directions

  1. Spread each slice of bread with thousand island dressing. Top 4 of the bread slices with sauerkraut, cheese and pastrami. Place remaining bread slices on sandwich. Spread margarine on the outsides of each sandwich.
  2. Heat a large skillet over medium high heat. Grill until browned, then turn and grill until heated through, and cheese is melted.
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Reviews

jB
246

jB

8/22/2003

This is actually called a "Rachel". I worked at a deli for years and a Reuben is made with corn beef, a Rachel with pastrami. But this is the traditional way to make it!

Michelle H.
91

Michelle H.

1/2/2004

i've avoided reubens for one main reason -- sauerkraut. we thought we'd try this recipe out, despite my reservations! this sandwich is really good and extremely quick. i tasted the sauerkraut first, alone, and it was horrible -- but, all the ingredients are together for a reason, and make a tasty combination. try this recipe, even if you're a little afraid! we'll be making this one again.

GRANNYLOOHOO
83

GRANNYLOOHOO

4/30/2007

I had all the ingredients ready when my husband got home from work and let him make these since he is the griddle & grill master--he did an amazing job, and the sandwiches were excellent. He heats the sauerkraut and meat separately on the griddle, then piles both on the bread, tops with the cheese, and grills the whole thing. Used Sauerkraut Rye bread, from this website.

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