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.
My Private Note
Units: US | Metric
- 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
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)
- 1Lightly toast slices of Jewish Rye Bread.
- 2Spread all slices very lightly with butter.
- 3Generously spread with Russian Dressing (either my delicious recipe or store bought, but preferably my recipe).
- 4Divide among 2 of the slices, the corned beef, pastrami, sauerkraut, coleslaw and Swiss cheese.
- 5Close the sandwiches with the remaining 2 slices of bread.
- 6Place both sandwiches on a baking sheet and bake in a preheated 400 degree oven for 3 to 5 minutes, until cheese is lightly brown.
- 7Remove from oven and cut each sandwich in half on the diagonal.
- 8Serve immediately, accompanied with dill or half-sour pickle and either potato chips or Freedom Fries.
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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
- Total Fat 96.8 g
- Saturated Fat 35.8 g
- Cholesterol 530.1 mg
- Sodium 7452.5 mg
- Total Carbohydrate 69.2 g
- Dietary Fiber 7.8 g
- Sugars 12.8 g
- Protein 147.1 g