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Reuben sandwiches
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Reuben Sandwiches

An easy recipe for melty, decadent Reuben sandwiches made—ideally—with leftover homemade corned beef.
Course Sandwich
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Michelle

Ingredients

FOR THE 1000 ISLAND DRESSING

  • 1/2 cup fat-free Greek yogurt
  • 2 tbsp. ketchup
  • 3 tsp. finely minced Vidalia onion or sweet onion
  • 2 tbsp. sweet pickle relish
  • 1 tsp. rice vinegar
  • 1/8 tsp. coarse salt more, if needed, to taste
  • 1/2 tsp. chili garlic sauce Sambal, or use Sriracha; optional

FOR THE SANDWICHES

  • 4 slices of marble rye
  • 4 slices of swiss cheese
  • 1/2 cup of your favorite sauerkraut, warmed and drained well
  • 1/2 lb. corned beef, warmed and sliced no more than 1/4" thick
  • 3 tbsp. butter

Instructions

FOR THE 1000 ISLAND DRESSING

  • Mix all ingredients and store in an airtight container for up to a week.

FOR THE SANDWICHES

  • Cover 1 side of each bread slice with Swiss cheese. Place in a toaster oven (or under a broiler) until cheese is slightly melted.
  • Remove bread slices. Layer 1/8 cup of sauerkraut*, sufficient corned beef to cover the bread slice, and another 1/8 cup of sauerkraut. Top with the other bread slice, melted cheese facing in. Butter the top bread slice of each sandwich. Place a nonstick skillet over medium-low heat. When the skillet is warm, add the sandwiches buttered-side-down. Butter the side that is now facing up. Lid the skillet, checking after 1 minute. Turn the sandwiches when the bread has developed a toasty, golden-brown color (1-2 minutes). Repeat on the other side.
  • Remove the sandwiches to a cutting board. Cut in half and serve with a ramekin of 1000 island dressing.

Notes

*If you prefer to put your 1000 island dressing on the sandwich rather than serving it on the side, a great idea is to mix it with the sauerkraut (about 2 tbsp. of dressing per sandwich).