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    You are in: Home / Recipes / Reuben Sandwich Recipe
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    Reuben Sandwich

    Total Time:

    Prep Time:

    Cook Time:

    13 mins

    5 mins

    8 mins

    Alan Leonetti's Note:

    Most people think that this is a Jewish sandwich, but it was actually created by Reuben Kay of Omaha, Nebraska. I know that many people use Thousand Island Dressing, but I prefer my own Russian Dressing. Try it and you will like it! Also, you can omit the cole slaw if you wish, but I like that too.

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    Ingredients:

    Servings:

    Units: US | Metric

    FOR SANDWICH

    • 4 slices thick jewish rye bread
    • 3/4 lb sliced corned beef (deli not packaged)
    • 3/4 lb sliced pastrami (deli not packaged)
    • 4 slices thick imported swiss cheese
    • 6 ounces sauerkraut (well-drained)
    • 6 ounces Coleslaw
    • butter

    FOR RUSSIAN DRESSING

    • 1/2 cup mayonnaise (for dressing)
    • 1/8 cup ketchup (for dressing)
    • 1/2 teaspoon Worcestershire sauce (for dressing)
    • 1/2 tablespoon parsley (for dressing)
    • 1/2 teaspoon grated onion (for dressing)
    • 1/2 tablespoon prepared horseradish (for dressing)

    SERVE WITH

    Directions:

    1. 1
      Lightly toast slices of Jewish Rye Bread.
    2. 2
      Spread all slices very lightly with butter.
    3. 3
      Generously spread with Russian Dressing (either my delicious recipe or store bought, but preferably my recipe).
    4. 4
      Divide among 2 of the slices, the corned beef, pastrami, sauerkraut, coleslaw and Swiss cheese.
    5. 5
      Close the sandwiches with the remaining 2 slices of bread.
    6. 6
      Place both sandwiches on a baking sheet and bake in a preheated 400 degree oven for 3 to 5 minutes, until cheese is lightly brown.
    7. 7
      Remove from oven and cut each sandwich in half on the diagonal.
    8. 8
      Serve immediately, accompanied with dill or half-sour pickle and either potato chips or Freedom Fries.

    Ratings & Reviews:

    • on February 08, 2009

      25

      I don't like giving this only two stars -- but it just wasn't a Reuben to me. The coleslaw just didn't belong! The second thing that wasn't "Reuben" was the dressing. I've had a LOT of Reuben's -- but always with a Thousand Island type of dressing. I'll go back to the other Reuben Sandwich recipe I had been using. Sorry.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 22, 2008

      55

      I'm really just rating the dressing ... I LOOOOOOOVE it. I just make the sandwich with sauerkraut, cheese, and corned beef, butter on the outside of the bread, and stick it in the health grill/sandwich press ... dressing on the side for dipping ... mmmmmmmm.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 20, 2011

      55

      My 5 star rating is for the sauce. I really enjoyed it and when a dill pickle is eaten alongside the sandwich, I didn't miss the Thousand Island at all. I made this in a panini maker without the coleslaw, so that is why I rated the sauce and cannot fully comment on the ingredient combination or process. Will definitely make this sauce again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Reuben Sandwich

    Serving Size: 1 (714 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1762.0
     
    Calories from Fat 871
    49%
    Total Fat 96.8 g
    148%
    Saturated Fat 35.8 g
    179%
    Cholesterol 530.1 mg
    176%
    Sodium 7452.5 mg
    310%
    Total Carbohydrate 69.2 g
    23%
    Dietary Fiber 7.8 g
    31%
    Sugars 12.8 g
    51%
    Protein 147.1 g
    294%

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