The Real Reuben Recipe - Allrecipes.com
The Real Reuben Recipe
  • READY IN 8 mins

The Real Reuben

Recipe by  

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

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Original recipe makes 1 serving Change Servings
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  • PREP

    5 mins
  • COOK

    3 mins
  • READY IN

    8 mins

Directions

  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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Reviews More Reviews

Most Helpful Positive Review
Mar 14, 2005

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 under the broiler. Meanwhile, LIGHTLY toast the bread -- you just want it dried out, not actually toasted. Butter the sides of the bread that will face down. On one slice, stack corned beef, sauerkraut and cheese on top; on the OTHER slide, stack beef, cheese, then kraut on top. Take the baking sheet out, place the two stacked halves next to eachother, and broil. When done, slide them off with a spatula, top with dressing, and combine. Now you have altnerating layers of heaven, and the bread should be buttery, crunchy, not burnt, and not soggy. GREAT recipe! :)

 
Most Helpful Critical Review
Apr 06, 2009

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 similar but the cooking techinique makes a HUGE difference.

 
Apr 11, 2011

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 end up with a good quality sandwich. I toasted by bread lightly first with a bit of butter then assembled it and heated it in the oven until the cheese was nice and melty. I used "Thousand Island Dressing II" from this site. Perfect for a quick meal - YUM!

 
Mar 15, 2005

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, place it on a plate in the microwave for 1 minute (or less). You get the toasted texture and melted cheese without frying it in butter. This also works for grilled cheese, tuna melts, etc.

 
Dec 19, 2005

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 broiling. Next time I will microwave th kraut and meat first to be sure the whole sandwich is nice and hot. Thanks for a good recipe!

 
Jul 17, 2007

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 reviewers, with the exception of using smoked turkey and pastrami because that's the way he likes his, and wow what a sandwich! He even woke up in the middle of the night talking about it! I used the marble bread and toasted it a bit before putting it in the oven. It turned out wonderful!

 
Sep 07, 2003

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 sandwich and warmed. You have to be really quick or the bottom piece of bread will get soggy. It's best to make an extra sandwich rather than piling it high. I use to cook my sandwich on a skillet but this is a lot quicker and much tastier!

 
Jan 25, 2005

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 ;-)

 

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Nutrition

  • Calories
  • 874 kcal
  • 44%
  • Carbohydrates
  • 52.8 g
  • 17%
  • Cholesterol
  • 152 mg
  • 51%
  • Fat
  • 58.7 g
  • 90%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 36 g
  • 72%
  • Sodium
  • 2716 mg
  • 109%

* Percent Daily Values are based on a 2,000 calorie diet.

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