Reuben Sandwich

READY IN: 13mins
Recipe by Alan Leonetti

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.

Top Review by Bobbie

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.

Ingredients Nutrition


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

  • 12 cup mayonnaise (for dressing)
  • 18 cup ketchup (for dressing)
  • 12 teaspoon Worcestershire sauce (for dressing)
  • 12 tablespoon parsley (for dressing)
  • 12 teaspoon grated onion (for dressing)
  • 12 tablespoon prepared horseradish (for dressing)

  • dill pickles or half sour pickle
  • potato chips (or freedom fries)


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

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